Keto Tomato and Chicken Thigh Skillet with Parsley Cauliflower Rice
For a home cooked meal that emits warmth, savory flavors, and a full belly, this is the skillet dinner to make. Skin-on chicken thighs are cooked to a golden brown and nuzzled in a creamy sauce with tomato, paprika, and dill. Parsley cauliflower rice is the perfect side to soak up every last bite!Jessica L.
How to Make It
Step 1
Prepare the cauliflower rice by combing the first amount of olive oil, the cauliflower, first amount of salt, and parsley in a large pan over high heat.
Step 2
Cook and toss the rice until it reaches a golden brown crisp. You can undercook the rice if you’d prefer it to be more tender. Once done, transfer the rice to a serving dish and set it aside.
Step 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.
Step 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.
Step 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.
Step 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.
Step 7
Stir the cream into the pan. Follow this by stirring in chopped tomatoes and the remaining seasonings.
Step 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.
Step 9
Serve the chicken thighs and the sauce over your cauliflower rice. This recipe here has been garnished with extra chopped parsley.
Ingredients
- Olive Oil – 2 teaspoon
- Cauliflower Rice – 12 ounce
- Salt – ⅛ teaspoon
- Parsley, Dried – 1 teaspoon
- Chicken Thigh, Skin Eaten – 4 medium
- Salt – ⅛ teaspoon
- Black Pepper, Ground – ¼ teaspoon
- Onion Powder – ¼ teaspoon
- Olive Oil – 2 teaspoon
- Butter, Unsalted – 1-½ tablespoon
- Garlic – 1-½ teaspoon
- Heavy Cream – ½ cup
- Tomato Raw (includes Cherry, Grape, Roma) – 4-½ ounce
- Dill Weed, Fresh – 1 tablespoon
- Paprika – 2 teaspoon
- Salt – ⅛ teaspoon