Lemon Parmesan Chicken With Cauliflower Rice is a one-pan dinner that goes from start to table in about 30 minutes. The chicken breasts get coated in a mix of grated Parmesan, Italian seasoning, garlic powder, and smoked paprika, then seared until golden and cooked through. The same pan turns into buttery cauliflower rice with garlic and onion, brightened with fresh lemon zest and juice, and the chicken goes right back in with parsley, more Parmesan, and red pepper flakes over the top.
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Why you’ll love this recipe
- One pan and about 30 minutes from start to finish.
- The Parmesan and spice coating works twice: it crusts the chicken, and the leftovers season the cauliflower rice.
- Fresh lemon zest and juice go in at the end, so the whole pan tastes bright instead of heavy.
- Leftovers reheat well in a skillet, so the next day’s lunch is already made.
Frequently asked questions
How do I know when the chicken is done?
Cook it until each side is golden and the internal temperature reaches 165 degrees. That takes about 5 to 7 minutes per side, depending on how thick the chicken is, so use a thermometer rather than the clock.
Why does the recipe say not to throw out the leftover Parmesan and spice mixture?
Because you use it again. After the chicken comes out of the pan, that remaining Parmesan and seasoning mixture gets stirred into the cauliflower rice with the butter, garlic, and onion, and it is what seasons the whole base.
What kind of cauliflower rice should I buy?
This is written for one 10 ounce bag of frozen steamable cauliflower rice, cooked in the microwave according to the package instructions before it goes into the pan. I use Green Giant’s.
How much is one serving?
The recipe makes 4 servings, and one serving is about 1 cooked chicken breast plus the prepared cauliflower rice that goes with it.
Looking for more tasty chicken dinner ideas?
If you’re looking to shake up your dinner routine and try something new, I recommend this Curry Chicken with Onion recipe. It features rich Indian flavors and can be made in just 30 minutes, just like these other recipes:
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Lemon Parmesan Chicken With Cauliflower Rice
Ingredients
- 1 bag, 10 oz frozen steamable cauliflower rice
- ½ cup 60g grated Parmesan cheese
- 1 ¼ tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp smoked paprika
- ¼ tsp salt
- ⅛ tsp pepper
- 4 chicken breasts, evenly-sized and not too thick of pieces
- 2 tbsp 30mL avocado oil
- 2 tbsp 1 oz unsalted butter
- 2 garlic cloves, finely chopped
- ½ cup finely chopped white onion
- 1-2 tsp, s lemon zest
- Juice from 1 small lemon
Optional Garnishes:
- 1 tbsp dried parsley
- 1 tbsp grated Parmesan cheese
- ¼ tsp red pepper flakes
- Freshly-cracked black pepper
Instructions
- Cook cauliflower rice in microwave according to package instructions. Once cooked, set aside.
- Meanwhile, in a mixing bowl, whisk together grated Parmesan, Italian seasoning, garlic powder, smoked paprika, salt, and pepper. One at a time, add chicken to bowl and coat in Parmesan and seasoning mixture. Shake off excess and transfer to a plate. Do not discard remaining Parmesan and spice mixture.
- To a large pan over medium-high heat, add avocado oil. Once hot, place chicken in pan and cook until each side is golden and internal temperature reaches 165 degrees, about 5-7 minutes per side, depending on thickness of chicken. Using tongs, transfer cooked chicken to a separate plate and set aside.
- In same pan over medium-low heat, melt butter. Add minced garlic and chopped onions and cook until fragrant, about 1 minute. Increase stovetop heat slightly, add steamed cauliflower rice then remaining Parmesan and spice mixture and stir until ingredients are well-incorporated, and cook for 1 minute. Add in lemon zest and cook for additional 1 minute before pouring in lemon juice.
- Add chicken back to pan and cook for 1-2 minutes. Garnish with parsley, grated Parmesan, red pepper flakes, and pepper and serve.
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