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!
Servings: 4 servings
Calories: 222kcal
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
Video
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