Crispy Chicken Thighs with Creamy Garlic Cauliflower Rice and Broccolini
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Whole30
Crispy chicken, creamy cauliflower rice with lots of garlic, crunchy sautéed broccolini, all topped with a squeeze of fresh lemon juice? Oh yeah. You need. This easy recipe is the perfect weeknight meal for any season. Plus it’s healthy!
This recipe is Whole30, keto, paleo, gluten free, and dairy free! It’s crazy because it’s one of those recipes that you won’t even realize doesn’t have carbs! I’m not even kidding!
If you aren’t doing a Whole30 and want to make it a little more decadent, try adding 1/4 cup shredded parmesan to the cauliflower rice. You won’t regret it! But honestly, this recipe is still amazing without the cheese. You won’t miss that either!
This recipe can also be made with asparagus instead if you don’t like broccolini or can’t find it! Equally as delicious and the same exact cook time and method!
This recipe comes together in a snap too. Don’t let the total time fool you. I know it says 38 minutes, but it really couldn’t be easier! Most of that time is just letting the chicken cook in a skillet! The hands-on time is super minimal!
Okay let’s talk crispy chicken. HOW the heck do you get it crispy?? The right heat, long cook time, and not touching it once it hits the pan. That’s it! You can actually use any kind of skillet you have too. This recipe is definitely best in cast iron, but no need if you don’t have one! It will get nice and crispy in stainless steel or even non-stick!
Just get your heat to a true medium (every stovetop can be a bit different… sometimes a true medium will actually be on medium-high for your stovetop, just use your best judgment) and allow them to cook for 30-35 minutes total, flipping halfway through. Besides the flipping, don’t touch them!
The great thing about chicken thighs is they are nearly impossible to overcook, so when in doubt, just cook a little longer if you’re not getting those crispy edges. You may want to use a splatter guard if you have one because these chicken thighs can get a little messy while cooking!
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Crispy Chicken Thighs with Creamy Garlic Cauliflower Rice and Broccolini
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Whole30
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 24 oz 7 cups frozen cauliflower rice
- 1/2 cup full fat coconut milk
- 6 cloves garlic 4 minced, 2 thinly sliced
- Sea salt
- Freshly ground black pepper
- 1 bunch broccolini can sub asparagus
- 2 Tbsp grass-fed butter ghee, or avocado oil
- 1/4 cup shredded parmesan optional, omit for Whole30
- Lemon wedges for serving
- Garnish: fresh parsley red pepper flakes
Instructions
- Cook chicken. Season chicken thighs generously with salt and pepper on both sides (I don't measure here, just season to your liking*). Melt 1 Tbsp butter or ghee a large skillet over medium heat. Once it's hot, add the chicken thighs and cook for 30-35 minutes, flipping halfway through**.
- Prep ingredients. To save time, prep the rest of your ingredients while chicken is cooking.
- Cook cauliflower rice. While chicken is cooking, melt 1 Tbsp butter or ghee in a separate medium-sized skillet over medium-high heat. Add garlic and cook for about 10-20 seconds, stirring. Add frozen cauliflower rice, increase heat to high, and cook for 4 minutes, stirring and scraping the bottom. Add coconut milk, 1 tsp sea salt, and 1/4 tsp pepper. Stir and cook for 1 minute, stirring constantly. Remove from heat and add parmesan (if using). Keep warm until ready to serve.
- Cook broccolini. When chicken is done, remove to a cutting board and allow to rest for about 5 minutes. Meanwhile, add the broccolini to the skillet the chicken was in (still over medium heat) and cook for about 8 minutes, tossing occasionally. Increase heat to medium-high if you think they're not cooking fast enough. Add sliced garlic and sprinkle with salt and pepper when you have about 2 minutes of cook time left. Keep tossing/stirring after adding garlic to prevent it from burning.
- Serve! Slice the chicken thighs with a very sharp knife (they're so crispy that you'll need to have a really sharp one to keep the slices looking pretty!). Serve family-style or assemble on plates. Garnish with fresh parsley and red pepper flakes. Serve with lemon wedges to be squeezed over the chicken and broccolini. The fresh lemon juice adds that perfect bit of acidity to this dish that you won't want to omit! It really brings out all of the other flavors.
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Notes
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