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Best Pan-Seared Chicken and Cauliflower Rice

Best Pan-Seared Chicken and Cauliflower Rice

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The flavors in this one-pan dish are what make it the best pan-seared chicken and cauliflower rice. It has an incredible balance of earthiness and brightness and perfectly filling.

Best Pan-Seared Chicken and Cauliflower Rice

Is this recipe gluten-free?

This recipe has all gluten-free ingredients including spices and vegetables. 

Chicken thighs vs. chicken breasts

Chicken thighs are equally as good as chicken breasts. For this recipe, either can work. 

Best Pan-Seared Chicken and Cauliflower Rice

Pan-Seared Chicken and Cauliflower Rice

Print Recipe
Delicious chicken thighs and cauliflower rice
Course Lunch, Main Course
Cuisine American, Mediterranean
Keyword Cauliflower Rice, Chicken thighs, Pan Seared Chicken
Prep Time 5 mins
Cook Time 35 mins
Servings 3 people
Calories 754


  • 1 Skillet
  • 1 Tongs
  • 1 Wooden Spoon
  • 1 Chef Knife
  • 1 Cutting Board


  • 2 lbs Chicken Thighs
  • ¼ tsp Garlic Powder
  • ¼ tsp Onion Powder
  • ¼ tsp Coriander
  • ¼ tsp Ground Mustard Seed Powder
  • ¼ tsp Celery Seed Powder
  • ¼ tsp Black Pepper
  • ½ tsp Paprika
  • ½ tsp Turmeric
  • ½ tsp Parsley
  • ½ tsp Cayenne Pepper
  • 2 tsp Ginger
  • 1 whole Onion
  • 2 whole Bay Leaves
  • 1 tbsp Cumin Powder
  • tsp Salt
  • 2 tsp Coconut Oil
  • 4 cups Riced Cauliflower
  • 1 tbsp Cilantro


  • Step 1
    Prep and clean the chicken thighs - with skin on, and pat dry.
    Place the chicken thighs in a large bowl, and add all the spices, salt, and ginger cubes. Coat the chicken thighs well.
    Dice the onion.
    Preheat the pan to medium heat and add the coconut oil.
  • Step 2
    Once the pan is hot, place the chicken thighs with the skin face down directly on the pan. Sear the chicken on both sides until golden brown, and remove the chicken.
  • Step 3
    Add the bay leaves and saute the diced onions until translucent. Add the riced cauliflower to the pan and stir - cook for 5 minutes - pan uncovered.
    Reduce to low heat, stir, return the chicken to the pan, cover and cook for 5 minutes.
  • Step 4
    Uncover the pan and continue to cook until the chicken is fork-tender.
    Remove the bay leaves, add cilantro and serve.


Cilantro is optional. Enjoy!

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