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Easy Skillet Chicken & Riced Cauliflower

Rated as 3.71 out of 5 Stars

"One-pan, no mess, and full of flavor. A delicious skillet dinner that's on your table in 30 minutes. We think that's a perfect weeknight meal."
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30 m servings 220
Original recipe yields 4 servings


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  1. Season chicken with salt and pepper, if desired. Heat olive oil in large nonstick skillet over medium heat and brown chicken. Remove and set aside.
  2. Add onion and cook 3 minutes or until softened.
  3. Add Green Giant® Riced Cauliflower and garlic and cook 3 minutes.
  4. Stir in broth and bring to a boil.
  5. Return chicken to skillet and simmer 4 minutes or until vegetables are tender and chicken is cooked through.
  6. Stir in Parmesan cheese, lemon juice and oregano.

Nutrition Facts

Per Serving: 220 calories; 10.3 5.2 26.1 67 227 Full nutrition

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Read all reviews 5
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Good quick weekday dinner. I used frozen riced cauliflower, and it worked great.

I made this recipe it exactly as written. It was incredibly bland. It definitely needs salt, and it needs a flavor (the chicken broth did not add much, and the lemon juice did not work with th...

Tasted good I did add a few a bit of dry cooking sherry I cooked the rice cauliflower separately " I bought at Costcos" the recipe on the back of the bag really gave this great taste to the who...

Just made this and it was tasty. I used frozen cauliflower that I pulsed in my blender. I didn't have onion so I substituted with onion powder and also added a little garlic powder in addition t...

I followed the recipe as directed. It's pretty tasty as is. Will definitely make this again.