Herb-Crusted Chicken with Creamy Cauliflower Rice

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Baked with fresh herbs and served over velvety cauliflower rice for a satisfying low-carb meal. This American-inspired keto recipe (high protein), ready in about 40 minutes, pairs chicken breasts, olive oil, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 (6 oz each), boneless and skinless chicken breasts
• 2 tbsp olive oil
• 2 tsp finely chopped fresh rosemary
• 3 cloves, minced garlic
• 1/4 cup heavy cream
• 1 large head, riced cauliflower
• 1 tbsp unsalted butter
• 1/2 tsp sea salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F. Pat chicken breasts dry with paper towels, then rub with 1 tbsp olive oil, 1 tsp rosemary, 2 minced garlic cloves, 1/4 tsp salt, and 1/8 tsp black pepper.
2. Step 2: Place chicken in a baking dish and bake for 22-25 minutes until golden brown and internal temperature reaches 165°F.
3. Step 3: While chicken cooks, heat 1 tbsp butter in a skillet over medium heat. Add riced cauliflower and 1/4 tsp salt, sautéing for 8 minutes until tender but not mushy.
4. Step 4: Stir in 1/4 cup heavy cream and remaining 1 tsp rosemary, cooking for 2 more minutes until the sauce thickens and coats the cauliflower.
5. Step 5: Slice chicken and serve immediately over creamy cauliflower rice.