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prep time
3 min
cook time
31 min
ready time
34 min
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.
Net Carbs
3.9 g
Fiber
2.9 g
Total Carbs
6.8 g
Protein
26.1 g
Fats
31 g
406 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
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
Recipe Steps
steps 9
34 min
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.
Comments
LizPepper 2 years ago
This was delicious! Everyone loved it and I will definitely make it again.
thisisliz 3 years ago
This is an absolutely amazing! I love this dish!
Mandy 4 years ago
This was excellent filling and really tasty... I used boneless chicken thighs also x2 ..will def be doing this again...
Aprncssice 4 years ago
Delicious and filling! Added to my favorites, will definitely make again! 🤤🤤🤤
Hello Gorgeous 4 years ago
Delicious! I substituted full fat coconut milk for the heavy cream, to make this dairy free. I also used deboned bare chicken thighs, and it cooked beautifully.
marlarae2042@gmail.com 4 years ago
Very good. Eye appealing too
ChristyG. 5 years ago
Omg delicious I should have doubled the measurements.
Alexis917 5 years ago
So good!!!!!
Lady Liz 5 years ago
Delicious I made slowed cooked chicken breasts ahead of time to go with it instead of thighs. This is such a quick easy tasty meal to make. I’d double the HWC or maybe tomato sauce to add more sauce to the recipe.
Josh 5 years ago
Tastes delicious!!
Matttuscani 5 years ago
Wow amazing !!!!
RianAshlei 5 years ago
This was incredible. I made with boneless skinless chicken thighs (because that's what we had) and it was still delicious! Will absolutely make again!
Anonymous 5 years ago
Made this last night, so glad I doubled the recipe! (I didn't double oil though). It was amazing! Can't wait to have it tomorrow again (day 3!!) Thanks