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Keto Tomato and Chicken Thigh Skillet with Parsley Cauliflower Rice Recipe

Gluten Free
Lunch
Main Dishes
Quick Easy
★★★★☆
4.5/5
(18 reviews)
By Zylo Nutritionist Team
Keto Tomato and Chicken Thigh Skillet with Parsley Cauliflower Rice
Zylo Recipes

Description

Imagine sinking your fork into tender chicken thighs, their skin crisped to perfection in a symphony of savory flavors. This skillet dinner transforms simple ingredients into an unforgettable culinary experience, perfect for a cozy night in or a satisfying family meal. Each bite offers a delightful contrast of textures, from the succulent, juicy chicken to the rich and velvety sauce that envelops it.

The magic begins with the chicken thighs, carefully browned in the skillet to achieve that coveted crispy skin. This initial sear not only enhances the texture but also unlocks a depth of flavor that permeates the entire dish. As the chicken simmers, it becomes infused with the vibrant and aromatic sauce, a creamy concoction of tomatoes, paprika, and fresh dill.

The tomatoes provide a tangy sweetness, while the paprika lends a smoky warmth and the dill adds a refreshing herbal note. This trifecta of flavors dances on the palate, creating a harmonious and well-balanced taste profile. To complete this culinary masterpiece, the chicken and sauce are served over a bed of delicately seasoned cauliflower rice, sprinkled with fresh parsley.

The cauliflower rice offers a light and fluffy base that perfectly complements the richness of the chicken and sauce. Its subtle flavor allows the other ingredients to shine, while its tender texture provides a pleasant contrast to the crispy chicken skin. The addition of fresh parsley not only enhances the visual appeal of the dish but also adds a final burst of freshness and herbaceousness.

This skillet chicken dinner is more than just a meal; it's an experience. It's the comforting aroma that fills your kitchen as it simmers, the anticipation that builds with each passing moment, and the ultimate satisfaction of savoring each delicious bite. It's a dish that nourishes both the body and the soul, leaving you feeling content, satisfied, and utterly delighted.

Whether you're looking for a quick and easy weeknight dinner or a special meal to share with loved ones, this skillet chicken is sure to impress.

Preparation Time

Prep Time
3 min
Cook Time
31 min
Total Time
34 min

Nutrition Information

Per 1 thigh w rice serving
C
Calories
550 Kcal
C
Carbs
15 g
Fi
Fiber
5 g
Sugar
5 g
P
Protein
45 g
C
Fats
35 g
Saturated Fats 10 g
Unsaturated Fats 20 g
Cholestrol 150 mg
Sodium 600 mg
Potassium 700 mg
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Ingredients

    1.
    Olive Oil
    Olive Oil
    2 teaspoon
    2.
    Cauliflower Rice
    Cauliflower Rice
    12 ounce
    3.
    Salt
    Salt
    ⅛ teaspoon
    4.
    Parsley, Dried
    Parsley, Dried
    1 teaspoon
    5.
    Chicken Thigh, Skin Eaten
    Chicken Thigh, Skin Eaten
    4 medium
    6.
    Salt
    Salt
    ⅛ teaspoon
    7.
    Black Pepper, Ground
    Black Pepper, Ground
    ¼ teaspoon
    8.
    Onion Powder
    Onion Powder
    ¼ teaspoon
    9.
    Olive Oil
    Olive Oil
    2 teaspoon
    10.
    Butter, Unsalted
    Butter, Unsalted
    1-½ tablespoon
    11.
    Garlic
    Garlic
    1-½ teaspoon
    12.
    Heavy Cream
    Heavy Cream
    ½ cup
    13.
    Tomato Raw (includes Cherry, Grape, Roma)
    Tomato Raw (includes Cherry, Grape, Roma)
    4-½ ounce
    14.
    Dill Weed, Fresh
    Dill Weed, Fresh
    1 tablespoon
    15.
    Paprika
    Paprika
    2 teaspoon
    16.
    Salt
    Salt
    ⅛ teaspoon

Instructions

    1.
    Prepare the cauliflower rice by combining the first amount of olive oil, the cauliflower, first amount of salt, and parsley in a large pan over high heat.
    2.
    Cook and toss the rice until it reaches a golden brown crisp. You can undercook the rice if you prefer it to be more tender. Once done, transfer the rice to a serving dish and set it aside.
    3.
    Prepare 4 chicken thighs (skin and bones intact) by sprinkling the second amount of salt, the pepper, and the onion powder over the skins.
    4.
    Heat the second amount of olive oil in the same large pan you used earlier over a medium heat. Place the chicken thighs in the olive oil seasoned side down. Place a lid on the pan and cook for about 7 minutes - the skins should be getting golden brown.
    5.
    Flip the chicken thighs over and return the lid to the pan. Cook for an additional 7 minutes. Then, transfer the chicken thighs to a clean surface to rest.
    6.
    Melt the butter in the pan to deglaze it, combining it with any leftover olive oil, over a low heat. Toss the garlic in the butter and cook for about 30 seconds.
    7.
    Stir the cream into the pan. Follow this by stirring in chopped tomatoes and the remaining seasonings.
    8.
    Nestle the chicken thighs back into the pan with the sauce. Return the lid once more and cook on a low simmer for 5 minutes.
    9.
    Serve the chicken thighs and the sauce over your cauliflower rice. This recipe here has been garnished with extra chopped parsley.