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For this dish, you'll need a few key items. Gather these main ingredients: - 1 pound boneless, skinless chicken breast, cut into bite-sized pieces - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 teaspoon paprika - 1 teaspoon dried Italian herbs (oregano, thyme, basil) These ingredients make the chicken rich and tasty. The butter adds a nice creaminess while the garlic gives it a bold flavor. Next, you need ingredients for the cauliflower rice. Choose one of the following options: - 1 head of cauliflower, riced (or 4 cups store-bought cauliflower rice) If you use a whole head of cauliflower, you'll need to rice it. This means you will turn it into small bits that look like rice. It’s a great low-carb choice! Lastly, you need some seasonings and garnishes: - Salt and pepper to taste - 2 tablespoons fresh parsley, chopped (for garnish) - 1 lemon, juiced The lemon juice brightens the dish and the parsley adds a fresh touch. These simple extras really make the meal pop! {{ingredient_image_1}} Start by breaking down the head of cauliflower. Remove the leaves and stem first. Cut the cauliflower into small florets. If you have a food processor, pulse the florets until they look like rice. This is your cauliflower rice. If you prefer, you can buy store-bought cauliflower rice. Set your riced cauliflower aside while you prepare the chicken. Grab a large skillet and heat it over medium-high heat. Add 2 tablespoons of unsalted butter. Let it melt and start to bubble. Next, add 4 minced garlic cloves. Sauté the garlic for about 30 seconds. You want the garlic to smell amazing but not brown. Now, toss in the bite-sized chicken pieces. Sprinkle in 1 teaspoon of paprika and 1 teaspoon of dried Italian herbs. Season with salt and pepper to taste. Cook the chicken for about 5 to 7 minutes. Stir the chicken occasionally. It should turn golden brown and be fully cooked. While the chicken cooks, prepare the cauliflower rice in another pan. Melt the remaining 2 tablespoons of butter over medium heat. Add the riced cauliflower and season with salt and pepper. Cook for about 5 to 6 minutes until tender. Once the chicken is done, drizzle the juice of 1 lemon over it. Stir well to coat the chicken. Add 2 tablespoons of chopped parsley for extra flavor. To serve, plate the cauliflower rice first. Top it with the garlic butter chicken. If you like, sprinkle more parsley on top for a nice touch. Enjoy your meal! To keep your chicken tender, use fresh chicken breasts. Cut them into small, even pieces. This helps them cook faster and evenly. Season the chicken well before cooking. Using enough salt brings out the flavor. Cook the chicken over medium-high heat. This method locks in the juices. Make sure not to overcook the chicken. Aim for a golden brown color. Use a meat thermometer to check for doneness; it should reach 165°F. Store leftover cauliflower rice in an airtight container. It will stay fresh for about 3 days in the fridge. When reheating, use a skillet or microwave. If using a skillet, add a splash of water to keep it moist. Heat on low until warm. If using a microwave, cover it with a damp paper towel. This helps steam the rice lightly. Avoid reheating it too many times to keep the texture nice. You can boost the flavor of your chicken with extra spices. Try adding chili flakes for some heat. For a unique twist, use lime juice instead of lemon. Fresh herbs like basil or cilantro can replace parsley. If you don’t have garlic, use garlic powder. You can also swap cauliflower rice with quinoa or brown rice for variety. These changes keep the dish fresh and exciting. Pro Tips Use Fresh Garlic: Freshly minced garlic will give a more vibrant flavor compared to pre-minced options. Chicken Cooking Tip: Ensure the chicken is cut into uniform pieces to promote even cooking and browning. Cauliflower Rice Texture: Do not overcook the cauliflower rice; it should be tender but still have a bit of bite to it. Add More Flavor: Experiment with different herbs or spices, such as chili flakes or lemon zest, for an extra kick! {{image_2}} Want to kick it up a notch? Add chili flakes to your garlic butter chicken. Start with a pinch. Taste it, then add more if you like heat. This spice brings a whole new flavor. It pairs well with the garlic and butter. You will enjoy the extra zing in every bite. Not a fan of cauliflower? No problem! You can use zucchini noodles or broccoli rice instead. Both options are low in carbs and full of flavor. Zucchini noodles have a nice crunch. Broccoli rice adds a fresh taste. You can make your meal feel light and bright with these swaps. Want to switch up the protein? Try shrimp or tofu. For shrimp, cook them for about 3-4 minutes until pink. Tofu needs a little more time. Sauté it until golden brown. Each protein brings its own flavor to the dish. Shrimp adds a sweet taste, while tofu soaks up the garlic butter well. Both options keep your meal exciting and new. To store leftovers, let the dish cool down first. Then, place the chicken and cauliflower rice in an airtight container. You can keep it in the fridge for up to three days. Make sure to seal it well to keep out air and moisture. Use glass or BPA-free plastic containers for the best results. Glass containers are great for reheating in the oven or microwave. They also do not stain or hold odors. Plastic containers are lightweight and easy to stack. Choose containers with tight-fitting lids to keep your food fresh. If you want to freeze the chicken, let it cool completely. Portion it into smaller containers or freezer bags. Remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Then, reheat it on the stove or in the microwave. It takes about 20 minutes to make this dish. The prep time is 10 minutes. Cooking time for the chicken and cauliflower rice is about 10 minutes. This quick recipe is perfect for busy days. Yes, you can use frozen cauliflower rice. It saves time and cooks quickly. Just heat it in the pan, and follow the same steps. This option makes the recipe even easier. You can serve garlic butter chicken with a fresh salad. A side of steamed veggies works well too. If you prefer carbs, try whole grain bread or quinoa. These choices add variety to your meal. This article showed you how to make Garlic Butter Chicken with Cauliflower Rice. You learned about the main ingredients, step-by-step cooking methods, and tips for the best results. Variations let you customize the dish to your taste. Try new flavors or proteins to keep meals exciting. Storing and reheating tips help you enjoy leftovers without waste. This dish is simple, tasty, and perfect for any day. Enjoy cooking and make it your own!

Minute Garlic Butter Chicken with Cauliflower Rice

A quick and delicious chicken dish cooked in garlic butter served over cauliflower rice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 1 head of cauliflower, riced (or 4 cups store-bought cauliflower rice)
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon dried Italian herbs (oregano, thyme, basil)
  • to taste salt and pepper
  • 2 tablespoons fresh parsley, chopped (for garnish)
  • 1 lemon juiced

Instructions
 

  • Prepare the Cauliflower Rice: If using a whole head of cauliflower, remove the leaves and stem. Cut it into florets and pulse in a food processor until it resembles rice. Set aside.
  • Cook the Chicken: In a large skillet over medium-high heat, melt 2 tablespoons of butter.
  • Sauté Garlic: Add the minced garlic and sauté for about 30 seconds until fragrant.
  • Add Chicken: Toss in the chicken pieces, season with paprika, Italian herbs, salt, and pepper. Cook until fully cooked and golden brown, about 5-7 minutes, stirring occasionally.
  • Make Cauliflower Rice: While the chicken is cooking, in a separate pan, melt the remaining 2 tablespoons of butter over medium heat. Add the riced cauliflower, and season with salt and pepper. Cook for about 5-6 minutes until tender.
  • Combine Flavors: Once the chicken is cooked, drizzle the lemon juice over the chicken and stir to coat. Mix in the chopped parsley for an added flavor boost.
  • Serve: Plate the cauliflower rice first, then top with the garlic butter chicken. Garnish with additional parsley if desired.

Notes

Use store-bought cauliflower rice for an even quicker preparation.
Keyword cauliflower rice, chicken, garlic, quick meal