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You are here: Home / Recipes / Main Dish / Chicken / Skillet Creamy Lemon Chicken with Cauliflower

Skillet Creamy Lemon Chicken with Cauliflower

Published June 9, 2022. Last updated May 13, 2025 by Lauren Vavala Harris

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Lemon Chicken with cauliflower rice and text overlay.
Two lemon chicken breasts with cauliflower rice and text overlay.
Two images of skillet creamy lemon chicken and cauliflower rice with text overlay between them.
2 images of chicken breasts topped with lemon slices with the words Skillet Creamy Lemon Chicken & Cauliflower on a white background between them.
2 images of chicken breasts topped with lemon slices with the words Low Carb Creamy Lemon Chicken & Cauliflower on a white background between them.
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Skillet Creamy Lemon Chicken with Cauliflower is a delicious low carb, gluten free one pan meal. Seared chicken in a creamy sauce flavored with lemon and fresh thyme make this a main dish the whole family will love.

Four lemon chicken breasts with cauliflower rice in a skillet.

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The best part of the keto diet, for me, besides all the weight loss, increased energy, and a general feeling of happiness almost all the time now (yay for balanced hormones!) is all the rich, delicious foods. Basically, anything made with heavy whipping cream is sure to be delicious.

Not only does this recipe for Skillet Creamy Lemon Chicken with Cauliflower use heavy whipping cream, but I absolutely love it in a cup or two of chai tea almost every single day and in casseroles like Creamy Buffalo Chicken Cauliflower Casserole, Ranch Bacon Chicken Casserole, and Jalapeno Popper Chicken Casserole – all of which also use cauliflower rice.

Why This Recipe Works

There are only 5 net carbs per serving making this recipe very low carb and keto friendly. It’s also naturally gluten free.

This is a very family friendly meal. It helps to make following a keto diet easier when everyone can eat the same dinner.

A good sauce has some kind of magic in it and this is one of those sauces. It’s simple, creamy, and zesty! It’s perfect with the seared chicken breasts and of course we all know how versatile cauliflower is. In this recipe, the cauliflower takes on all of the flavor of the sauce.

This is a quick, easy recipe that’s great for any night of the week.

Step-By-Step Ingredients

Ingredients

Ingredients to make skillet lemon chicken with cauliflower rice on a marble background with text overlay.

  • 1 pound chicken breasts: thin cut works best in this recipe.
  • 1 cup chicken stock or bone broth
  • 4 cups cauliflower: riced or finely chopped.
  • Lemon: zested (about 1 teaspoon) and juiced until you have about 1 tablespoon. Fresh squeezed lemon juice is going to give you the best flavor by far.
  • 4 cloves garlic: minced.
  • 2 tablespoons heavy cream
  • 1 tablespoon fresh thyme: plus more for garnish.
  • 1 tablespoon butter
  • Salt and pepper

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Rice the cauliflower (you can reference this post on How to Rice Cauliflower, if needed).

Chef’s Tip: most grocery stores now sell already chopped or riced cauliflower in the produce section. You can use frozen cauliflower, but the final results may vary slightly.

Mince the garlic, strip the leaves off of the stems of thyme, and juice half of a lemon.

Create!

5 cooked chicken breasts in a skillet.

Season the chicken with salt and pepper.

Heat a large skillet over medium high heat. Add the butter, and then cook the chicken until golden brown, about 3-5 minutes. Flip the chicken oven and cook the other side about 2-4 minutes, or until cooked through and no longer pink in the middle. Remove the chicken to a plate and tent with foil to keep warm.

Cooked cauliflower rice in a black skillet.

Add the chicken stock, garlic and cauliflower to the skillet and stir, scraping up any bits from the bottom of the pan. Continue to simmer until the cauliflower is just tender about 4-5 minutes.

Chicken and cauliflower rice in a skillet.

Remove the skillet from the heat and stir in the thyme, heavy cream, lemon zest and juice. Add chicken back to the pan.

Present!

Close up at two lemon chicken breasts topped with lemon slices and thyme.

Garnish with additional fresh thyme and lemon slices, if desired.

Tips and Techniques for the Best Skillet Creamy Lemon Chicken with Cauliflower

  • You can reference this post on How to Rice Cauliflower, if needed, or buy already chopped cauliflower from the produce section of the grocery store. Frozen riced cauliflower can be used, but may result in a watery, mushier texture.
  • If you can’t find thin cut chicken breasts, you can pound out regular chicken breasts to about 1/2-inch thickness before cooking.
  • If you need to substitute dried thyme for fresh thyme, use only 1/2 tablespoon.
  • Store any leftovers in an airtight container in the refrigerator. Use within 3-4 days.

FAQ’s

Can You Use Frozen Cauliflower Rice?

Yes, you can use frozen cauliflower rice. You may need to cook it a few minutes longer and the final sauce may be a little thinner.

More Low Carb Chicken Dinners to Try

Low carb dinners with big flavor are a must! It’s so much easier to stick to a keto diet if the food is easy to make and super flavorful. Some low carb chicken recipes that fit these requirements are:

Creamy Cilantro Lime Chicken
Creamy Cilantro Lime Chicken is an incredibly easy, family-friendly recipe made with pan-seared chicken in a creamy cilantro-lime sauce. This chicken recipe is a quick option for busy weeknights that can be made in just 30 minutes. It's naturally low carb and gluten free.
Get The Recipe
Creamy cilantro lime chicken in a black skillet.
Creamy Garlic Chicken
Creamy Garlic Chicken is made with just a handful of ingredients and on the table in about 30 minutes. Pan-seared chicken is combined with a rich, creamy garlic sauce. It's a family-friendly recipe that is also naturally low carb and gluten free.
Get The Recipe
Creamy garlic chicken in a black skillet garnished with fresh parsley.
Creamy Spinach Artichoke Chicken
Creamy Spinach Artichoke Chicken is loaded with the same rich flavors of classic spinach artichoke dip, but with added chicken to make it a meal. It's an easy recipe that can be made in around 30 minutes making it perfect for busy weeknights.
Get The Recipe
Close up of a piece of spinach artichoke chicken being lifted up on a wood server.

 

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Four lemon chicken breasts with cauliflower rice in a skillet topped with lemon slices and fresh thyme.
Print

Skillet Creamy Lemon Chicken with Cauliflower

Skillet Creamy Lemon Chicken with Cauliflower is a delicious low carb, one pan meal! Seared chicken in a creamy sauce flavored with lemon and fresh thyme make this a main dish the whole family will love!
Course Main Dish
Cuisine Chicken, Gluten Free, Low Carb
Prep Time 15 minutes minutes
Cook Time 15 minutes minutes
Total Time 30 minutes minutes
Servings 4 servings
Calories 222kcal
Author Lauren Harris

Ingredients

  • 1 pound thin cut chicken breasts
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon unsalted butter
  • 1 cup chicken bone broth (or chicken stock)
  • 4 cloves garlic (minced)
  • 4 cups cauliflower (rice or chopped small)
  • 1 tablespoon fresh thyme
  • 2 tablespoons heavy cream
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest (from 1 lemon)
  • fresh thyme (garnish, optional)

Instructions

  • Season both sides of the chicken with salt and pepper.
    1 pound thin cut chicken breasts, 1 teaspoon salt, 1/4 teaspoon pepper
  • Heat a large skillet over medium high heat. Add the butter, and then cook the chicken until golden brown, about 3-5 minutes. Flip the chicken and cook about 2-4 minutes, or until cooked through. The internal temperature of chicken should read 165°F when taken with a meat thermometer inserted into the thickest part. Remove the chicken to a plate and tent with foil to keep warm.
    1 tablespoon unsalted butter
  • Add the chicken stock, garlic, and cauliflower to the skillet and stir, scraping up any bits from the bottom of the pan. Continue to simmer until the cauliflower is just tender about 4-5 minutes.
    1 cup chicken bone broth, 4 cloves garlic, 4 cups cauliflower
  • Remove the skillet from the heat and stir in the thyme, heavy cream, lemon zest and juice.
    1 tablespoon fresh thyme, 2 tablespoons heavy cream, 1 tablespoon lemon juice, 1 teaspoon lemon zest
  • Add chicken back to the pan, garnish with additional fresh thyme, and serve hot.
    fresh thyme

Notes

Tips and Techniques

You can reference this post on How to Rice Cauliflower, if needed, or buy already chopped cauliflower from the produce section of the grocery store. Frozen riced cauliflower can be used, but often results in a watery, mushier texture.
If you can't find thin cut chicken breasts, you can pound out regular chicken breasts to about 1/2-inch thickness before cooking.
If you need to substitute dried thyme for fresh thyme, use only 1/2 tablespoon.
Store any leftovers in an airtight container in the refrigerator. Use within 3-4 days. 
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 222kcal | Carbohydrates: 7g | Protein: 28g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 771mg | Potassium: 762mg | Fiber: 2g | Sugar: 2g | Vitamin A: 315IU | Vitamin C: 58.2mg | Calcium: 47mg | Iron: 1.2mg

This recipe was originally published on January 9, 2019. It was updated with new images, step-by-step instructions, tips, techniques, and FAQ’s in June 2022.

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Filed Under: Chicken, Gluten Free, Low Carb, Main Dish, Recipes

Comments

  1. Deborah Ahrens says

    May 27, 2024 at 8:54 pm

    It was good but I thought it would be more sauce. We had no sauce and I did use the fresh cauliflower rice.

    Reply
  2. Emily says

    September 3, 2023 at 1:40 pm

    Thanks!

    Reply
  3. Emily says

    August 29, 2023 at 1:47 pm

    Hi, I made this dish tonight and really loved it! My kids (ages 2, 4, and 6) had the chicken with just a bit of the sauce and ate it right up as well! I saw you mention lemon zest at some point in the directions but then it’s not specifically mentioned in the recipe card. I just sprinkled it on at the end. But is there a better time to include it?

    Thanks!

    Reply
    • Lauren Vavala says

      August 29, 2023 at 6:40 pm

      Hi Emily! So sorry about that. The zest can be stirred in with the lemon juice, but the way you used it is good too! I updated the post and recipe card – thanks so much for letting me know! I’m glad you still enjoyed the recipe!!

      – Lauren

      Reply
      • Emily says

        September 3, 2023 at 1:39 pm

        Thanks! I will try that next time. Just made the creamy garlic chicken and that was also a hit!

        Reply
        • Lauren Vavala says

          September 3, 2023 at 3:42 pm

          Awesome!! So glad you enjoyed that one too!!

          Reply
  4. Rachel says

    January 12, 2021 at 6:59 pm

    I made this tonight for dinner and it was sooo delicious. I used frozen riced cauliflower and the recipe is 100% right that it makes the sauce super thin. I’ll definitely make again with fresh cauliflower.

    Reply
    • Lauren Vavala says

      January 12, 2021 at 9:27 pm

      Hi Rachel! Glad to hear that you enjoyed the recipe. Some people have had success using frozen cauliflower, but most mention that they cook it separate first to get any excess liquids out. This sauce isn’t going to be super thick regardless, so the frozen cauliflower may affect it even more. Just a heads up for next time 🙂

      – Lauren

      Reply
  5. Kiri says

    November 3, 2019 at 10:02 am

    Just made this and it’s absolutely amazing! While cooking, I was taste testing along the way and getting a bit nervous, but the addition of heavy cream and lemon at the end really brought everything together. I threw some capers in at the end. I can’t believe I’ve been low-carb for nearly a year and have never once thought of using cauliflower rice in a risotto-type dish. Thank you!

    Reply
    • Lauren Vavala says

      November 3, 2019 at 5:27 pm

      Yay! Always happy to hear this recipe has turned out great! Thanks for coming back to let me know and for rating the recipe 5 stars. I appreciate it so much! – Lauren

      Reply
  6. Kitchen Varieties says

    September 5, 2019 at 2:40 am

    Made these this morning, and followed instructions exactly. They were out of this world. Outstanding! I can’t wait to make these for friends.

    Reply
    • Lauren says

      September 5, 2019 at 10:00 pm

      Thank you!! Glad to hear you enjoyed it!

      Reply
  7. Shana says

    September 3, 2019 at 2:23 pm

    This looks delish – one question. Is there a way to make a dairy-free version?

    Reply
    • Lauren says

      September 3, 2019 at 2:40 pm

      Hi Shana! While I haven’t made this dairy-free, you could probably swap out the butter for an oil like avocado oil, and the heavy cream for an unsweetened dairy-free milk. I would recommend going slow when adding dairy free milk, since it may not thicken up quite the same. Hope this helps and that it works out for you!
      – Lauren

      Reply
  8. Lizzy says

    July 2, 2019 at 2:22 pm

    Obsessed with cauliflower rice — what a nice way to make it taste a little more decadent!

    Reply
  9. Meghan says

    January 24, 2019 at 8:20 am

    Loved this!

    Reply
    • Lauren says

      January 24, 2019 at 11:17 am

      Awesome! So happy to hear this 🙂

      Reply
  10. Edyta says

    January 10, 2019 at 4:18 pm

    I love everything about this dish. Cauliflower with lemon chicken is absolutely the best. Wonderful recipe!

    Reply
  11. Jennifer says

    January 10, 2019 at 3:42 pm

    We are all about the cauliflower these days! And this lemon chicken was delish! We will be making this again!

    Reply
  12. Vicky says

    January 10, 2019 at 2:57 pm

    I like that this dish looks fancy but in actuality is pretty prepare. Riced cauliflower is one of my favorite add ons to a recipe. It is simple to make, especially if you buy the pre-made stuff. Plus, you can’t go wrong with a lemon chicken flavor!

    Reply
  13. Tara says

    January 10, 2019 at 2:40 pm

    A good sauce is a miracle worker, isn’t it? So delicious!

    Reply
  14. Cheese Curd In Paradise says

    January 10, 2019 at 2:20 pm

    I love the herbs and fresh citrus in this dish! I also love the creamy and delicious cauliflower under the chicken. I can’t wait to give this recipe a try- pinning for later!

    Reply

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Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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