Keto Cajun Chicken and Cauliflower Rice Skillet
A vibrant one-pan meal featuring tender chicken breasts coated in aromatic Cajun spices and paired with fluffy cauliflower rice. The homemade spice blend delivers bold smoky heat from paprika and cayenne, while fresh lemon juice brightens every bite. Perfect for weeknight dinners when you want something satisfying yet healthy, this skillet dish comes together in under 30 minutes. The cauliflower rice provides a low-carb base that soaks up all the flavorful pan drippings, making it a complete meal that's both filling and nutritious.
Ingredients
- 1 ½ lbs boneless and skinless chicken breasts, pounded to an even thickness
- 2 Tbsps olive oil or avocado oil, divided
- 4 cups cauliflower rice
- 1 white onion, diced
- 1 fresh lemon, juiced
- 2 Tbsps green onions, sliced, to garnish
- 2 Tbsps smoked paprika
- 1 Tbsp cayenne pepper
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 1 tsp dried thyme
- 1 tsp sea salt
- ¼ tsp ground white pepper
Instructions
- 1
Combine all cajun spice mix ingredients in a small jar
- 2
Sprinkle about a heaping tablespoon over chicken breasts and rub in well on both sides
- 3
Heat 1 tablespoon oil in large skillet over medium-high heat
- 4
Add chicken and cook until golden brown and no longer pink inside, about 4 minutes per side
- 5
Set chicken aside on plate
- 6
Add remaining oil to pan and sauté onion until translucent over medium-high heat, about 3 minutes
- 7
Stir in cauliflower rice and season with sea salt and pepper
- 8
Cook, stirring frequently for about 3 minutes
- 9
Return cooked chicken to pan with all juices from plate
- 10
Drizzle with lemon juice and cook for additional 2 minutes until heated through
- 11
Garnish with green onions and serve
Tips
Pound chicken to even thickness for uniform cooking and better spice adherence.
Let spiced chicken rest 10 minutes before cooking for deeper flavor penetration.
Don't overcrowd the pan when cooking chicken to ensure proper browning.
Good to Know
Refrigerate leftovers up to 3 days in covered container.
Season chicken up to 4 hours ahead, refrigerate until cooking.
Serve immediately while hot for best texture.
Common Mistakes
Don't skip pounding chicken to avoid uneven cooking.
Don't move chicken too early to avoid losing golden crust.
Don't overcook cauliflower rice to avoid mushy texture.
Substitutions
note: adjust salt accordingly
FAQ
Can I use frozen cauliflower rice?
Yes, thaw and drain excess moisture first. Pat dry with paper towels before cooking to prevent soggy results.
What if I don't have all the spices?
Use 3 tablespoons store-bought Cajun seasoning instead. Taste and adjust salt levels as commercial blends vary.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat gently in skillet or microwave, adding splash of broth if needed.