About
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!
Ingredients
- 2 teaspoon olive oil
- 12 ounce cauliflower rice
- ⅛ teaspoon salt
- 1 teaspoon parsley, dried
- 4 medium chicken thigh, skin eaten
- ¼ teaspoon salt
- ¼ teaspoon black pepper, ground
- ¼ teaspoon onion powder
- 3 tablespoon olive oil
- 1 ½ tablespoon butter, unsalted
- 1 ½ teaspoon garlic
- ½ cup heavy cream
- 4.5 ounce tomato raw (includes cherry, grape, roma)
- 1 tablespoon dill weed, fresh
- 2 teaspoon paprika
- ⅛ teaspoon salt
Instructions
- 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.
- 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.
- Prepare 4 chicken thighs (skin and bones intact) by sprinkling the second amount of salt, the pepper, and the onion powder over the skins.
- 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.
- 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.
- 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.
- Stir the cream into the pan. Follow this by stirring in chopped tomatoes and the remaining seasonings.
- 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.
- Serve the chicken thighs and the sauce over your cauliflower rice. This recipe here has been garnished with extra chopped parsley.
Nutrition Facts
- Servings: 4
- Calories: 476.1kcal/1991.8kJ (per serving)
- Fat: 38.8g (per serving)
- Carbs: 6.8g (per serving)
- Protein: 26.1g (per serving)