Creamy Lemon-Garlic Chicken with Cauliflower Rice
A satisfying low-carb dish featuring tender chicken thighs in a bright lemon-garlic sauce, served over cauliflower rice. Perfect for quick weeknight dinners or meal prep.
Ingredients
Main Ingredients
- 4 pieces bone-in, skin-on chicken thighs (or boneless skinless breasts) Thighs are more forgiving for beginners.
- 1 tsp smoked paprika Optional for depth.
- 2 tbsp olive oil or avocado oil
- 3 cloves garlic, thinly sliced or minced
- 1 cup chicken stock (low-sodium preferred)
- 1/2 cup heavy cream or full-fat coconut milk For dairy-free.
- 1 small head cauliflower Or 12–14 oz bag of riced cauliflower.
- 1 tbsp butter or olive oil For cauliflower.
- 1 each lemon, zest and juice
- to taste salt and freshly ground black pepper
- to garnish fresh parsley or chives, chopped
Instructions
Preparation
- Pat chicken dry and season both sides with salt, pepper, and smoked paprika.
- Heat a large skillet over medium-high heat. Add oil and swirl until shimmering.
- Place chicken skin-side down and sear for 4–5 minutes until deeply golden. Flip and sear the other side for 3 minutes. Transfer to a plate.
Cooking
- Reduce heat to medium. Add garlic to the pan and sauté for 30–45 seconds until fragrant.
- Pour in chicken stock and scrape any browned bits from the pan.
- Stir in cream and lemon zest. Return the chicken to the pan, partially cover, and simmer for 8–12 minutes until cooked through.
- While chicken simmers, heat butter or oil in a second skillet over medium heat. Add riced cauliflower, a pinch of salt, and cook for 5–8 minutes until tender.
Serving
- Taste sauce and adjust salt, pepper, or lemon juice as needed. Spoon sauce over chicken and serve on a bed of cauliflower rice. Garnish with chopped herbs.
Notes
For extra browning, ensure chicken is very dry and use a hot pan. Thighs are easier to cook than breasts. Adjust sauce consistency as needed with additional stock. Use pre-riced cauliflower for time-saving.