Low Carb Pesto Chicken Cauliflower Rice

Low Carb Pesto Chicken Cauliflower Rice is the dish I make when I’m craving big flavor and a fast, satisfying dinner that still keeps things light. I’m talking juicy chicken, herby pesto, and tender cauliflower rice that soaks up all the good stuff. If you’re juggling busy nights, hungry people, and a desire to keep your carbs in check, this will be your weeknight hero. It’s a one-pan vibe, but still feels a little special. I’ll walk you through everything so it turns out just right every time.

How To Make Chicken Cauliflower Rice With Pesto

This is my simple method for getting serious flavor with minimal fuss. We’re building layers: golden chicken, fragrant garlic, bright pesto, and soft cauliflower rice that drinks up the sauce. The whole thing tastes fresh and cozy at the same time.

What You’ll Need

• 1.25 to 1.5 pounds boneless skinless chicken breasts, cut into bite-size pieces
• 2 to 2.5 cups riced cauliflower, fresh or thawed frozen
• 3 tablespoons pesto, store-bought or homemade
• 1 tablespoon olive oil, plus more if needed
• 2 cloves garlic, minced
• 1/4 cup chicken broth or water to loosen the pesto
• 1/4 cup grated Parmesan, optional but delicious
• Juice of half a lemon for brightness
• Salt and pepper to taste
• Red pepper flakes, optional for a little heat
• Fresh basil or parsley for garnish

Step-by-Step Directions

• Pat the chicken dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
• Cook the chicken in a single layer until golden on one side, then flip and cook through, about 6 to 8 minutes total. If the pan looks dry, drizzle a bit more oil.
• Add the minced garlic and stir for 30 seconds until fragrant. Don’t let it brown.
• Reduce heat to medium. Stir in the pesto and chicken broth to create a loose, glossy sauce that coats the chicken.
• Push the chicken to one side of the pan. Add the cauliflower rice to the other side with a pinch of salt. Let it sit for a minute to steam, then fold everything together.
• Cook 3 to 5 minutes, just until the cauliflower is tender but not mushy. Turn off the heat, squeeze in lemon juice, and fold in Parmesan if using.
• Taste and adjust. A tiny pinch of salt, a grind of pepper, or a pinch of red pepper flakes can really wake it up.
• Top with chopped fresh basil or parsley and serve.

I’ve made dozens of low-carb dinners, and this one is the family pleaser. Clean plates, every time, and about 20 minutes start to finish. It’s a keeper.

Want a creamy, cozy side that plays nicely with pesto? I love a spoonful of this creamy cauliflower mash with kale alongside for extra greens. It’s simple and satisfying.

Tip: If you’re extra hungry, toss in halved cherry tomatoes or chopped spinach at the end to bulk it up without adding heaviness.

How To Make Cauliflower Rice That Doesnt Suck

Cauliflower rice gets a bad rap when it’s watery or bland. It doesn’t have to be. With a few small tweaks, it turns into something you’ll actually want to eat on purpose. This is how I keep it tasty and happy in the pan.

Quick Fixes for Best Texture

• Use a big skillet so moisture can evaporate quickly.
• If using frozen, thaw and squeeze out extra water with a clean towel before cooking.
• Season early with a little salt, but not too much. You can always add more.
• Cook over medium heat, not low, and stir occasionally so steam escapes.
• Don’t overcook. You want tender with a tiny bit of bite.
• Finish with acid. A squeeze of lemon or a splash of vinegar brightens everything.
• Let it rest for a minute off the heat if it’s steamy, then fluff with a fork.

Easy Flavor Boosters

Stir in a spoon of pesto or a pat of butter at the end for richness. A sprinkle of Parmesan or feta adds salty goodness. Chopped fresh herbs make it taste fresh and not boring. If you want something veggie-forward to serve on the side, this roasted whole cauliflower is a fun, low-carb showpiece that pairs really well with herb flavors.

More Quick Low-Carb Recipes

Some nights you want options. If you like this flavor profile, you’ll probably love the bold and saucy vibe of these low-carb chicken enchilada roll ups. They’re cheesy, satisfying, and easy to customize. If you’re into peanut sauce, check out this simple skillet favorite that comes together fast: low-carb peanut chicken in 30 minutes. When you want to browse ideas by category, head over to all my low-carb recipes for more weeknight inspiration. And if you’re craving comfort with veggies, this creamy classic will hit the spot: chicken divan casserole.

Printable Recipe Card

Title: Low Carb Pesto Chicken Cauliflower Rice

Serves: 4 | Prep: 10 minutes | Cook: 15 minutes | Total: about 25 minutes

What to do: Sear seasoned chicken pieces in olive oil. Add garlic. Stir in pesto and a splash of broth to make a quick sauce. Fold in cauliflower rice and cook until tender. Finish with lemon and Parmesan. Taste and adjust.

Why it works: Searing the chicken creates flavor and the pesto sauce keeps everything moist. Cauliflower rice finishes right in the pan, soaking up the sauce so it tastes like it belongs there.

Make it yours: Add spinach, artichokes, cherry tomatoes, or olives. Swap Parmesan for goat cheese. Use basil pesto, arugula pesto, or even a nut-free pesto if you need it.

Storage: Refrigerate up to 4 days in an airtight container. Reheat gently with a splash of water or broth so it stays tender and saucy.

Nutrition note: This dish is naturally low carb and high in protein. Pesto adds healthy fats and big flavor, so a little goes a long way.

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Common Questions

Q: Can I use rotisserie chicken?
A: Yes. Warm the shredded chicken in the pan with oil and garlic, then add pesto and cauliflower rice so it all comes together fast.

Q: Do I need fresh cauliflower, or can I use frozen?
A: Frozen is great. Thaw and squeeze out extra water for the best texture. Then cook over medium heat to evaporate moisture.

Q: How do I keep the pesto from tasting dull?
A: Add a squeeze of lemon and a pinch of salt at the end to brighten it. Fresh basil on top helps too.

Q: Can I make it dairy-free?
A: Absolutely. Use a dairy-free pesto and skip the Parmesan. Add a splash more olive oil for richness.

Q: What can I serve with this?
A: A crisp salad, roasted veggies, or a simple green side. If you want something cozy, that cauliflower mash with keto gravy tastes amazing with it.

Ready to Cook It Tonight

This skillet delivers big flavor with minimal effort, and that’s why Low Carb Pesto Chicken Cauliflower Rice stays in my weekly rotation. It’s fast, cozy, and flexible, which makes it perfect for real life. If you want to compare versions or plan a meal prep session, I’ve also enjoyed the quick approach in this 15-Minute Chicken Cauliflower Rice With Pesto guide, and the oven-leaning option here for a family bake night: Chicken Pesto Cauliflower Rice Bake. Try it once, tweak it to your taste, and I think you’ll keep coming back to it. Happy cooking and enjoy every bite.