Chicken and Cauliflower Rice Skillet

This skillet is what we reach for when we want something fast, filling, and lighter than the usual weeknight meal.
It’s low-carb but still packed with flavor—tender chunks of chicken, sautéed garlic, cauliflower rice, and a mix of spices that actually taste like something.

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You cook everything in one pan, no need to dirty up the whole kitchen.
The cauliflower soaks up all the seasoning from the chicken, and a quick hit of lemon or herbs at the end pulls it all together.

Perfect for meal prep, quick lunches, or a dinner that won’t leave you feeling weighed down.

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Why This Meal Is Always a Win

It’s clean, quick, and surprisingly satisfying—even without traditional rice.
It gives you the feel of a full meal without any heaviness.

• Low-carb and high-protein – Great for anyone skipping the starches.
• One pan = easy cleanup – Just a skillet and a spoon.
• Flavor-first – Garlic, spices, and optional cheese or herbs make sure it’s not bland.
• Flexible – Add veggies, use ground chicken, or make it spicy.
• Great for leftovers – Holds up well in the fridge, no soggy mess.

This one’s in regular rotation for a reason.

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What You’ll Need to Make It

A short list of ingredients that bring a ton of flavor with just the basics.

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• Chicken Breast or Thighs – Dice it small so it cooks quickly and stays juicy.
• Cauliflower Rice – Use store-bought frozen or pulse your own from fresh cauliflower.
• Garlic & Onion – Classic aromatics to build depth.
• Olive Oil – For sautéing.
• Paprika & Cumin – Warm, smoky spices that give the chicken real flavor.
• Salt and Black Pepper – For balance.
• Fresh Parsley or Cilantro – Brightens everything up at the end.
• Optional Add-Ins: Diced bell peppers, spinach, feta cheese, chili flakes, lemon juice.

Once you’ve got the core ingredients, you can riff on it however you want.

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How to Make Chicken and Cauliflower Rice in One Skillet

The whole thing comes together in under 30 minutes—and it’s almost impossible to mess up.

• Cook the chicken – In a large skillet, heat olive oil and add the diced chicken. Season with salt, pepper, paprika, and cumin. Sauté until browned and cooked through, then remove and set aside.
• Sauté the aromatics – In the same pan, add more oil if needed. Sauté diced onion and garlic until soft and fragrant.
• Add cauliflower rice – Stir in the cauliflower rice and sauté for 5–7 minutes until it’s tender and starting to brown.
• Combine and season – Return the chicken to the pan and mix everything well. Adjust salt, pepper, or add a squeeze of lemon.
• Garnish and serve – Finish with chopped herbs or a sprinkle of feta if you’re adding dairy.

You get that warm skillet comfort without the post-meal slump.

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Great Add-Ons to Serve With It

This skillet is solid on its own but easy to build out with toppings or light sides.

Side or Add-On	Why It Works
Lemon Wedges	Brightens up the whole dish
Crumbled Feta or Goat Cheese	Adds richness and a tangy bite
Sliced Avocado	Creamy and cooling
Simple Side Salad	Keeps the plate light and balanced
Sautéed Greens	Quick and easy boost of fiber and flavor
Chili Oil or Hot Sauce	Kicks up the heat without overpowering the dish
Toasted Almonds or Seeds	Adds crunch and texture

Build your bowl however you like it—this one’s meant to flex with your needs.

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How to Store and Reheat It

Great for making ahead or doubling for lunches all week.

Storage Tips

• Let it cool fully before transferring.
• Store in an airtight container in the fridge for up to 4 days.
• Can be frozen for up to 2 months—just expect the cauliflower to soften slightly.

Reheating Tips

• Skillet: Warm over medium heat with a splash of oil or water.
• Microwave: 1–2 minutes, stirring halfway through.
• Add a fresh squeeze of lemon or herbs to revive the flavor after heating.

Still tastes just as good, if not better, the next day.

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Chicken Cauliflower Skillet FAQ

Can I use frozen cauliflower rice?

Yes—no need to thaw. Just cook a little longer to remove excess moisture.

Can I make it vegetarian?

Skip the chicken and add extra veggies or use plant-based sausage or tofu.

Does it taste like cauliflower?

A little, but once you season it well and sauté it, the cauliflower takes on all the other flavors in the pan.

Can I use ground chicken instead?

Absolutely. It cooks even faster and still works great in this recipe.

Is it spicy?

Not as written, but you can add red pepper flakes, jalapeños, or hot sauce to bring the heat.