Lemon-Herb Crusted Chicken with Creamy Cauliflower Mash

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A succulent keto dinner featuring pan-seared chicken with a golden herb crust, served atop velvety cauliflower mash for a satisfying low-carb meal. This Mediterranean-inspired keto recipe (high protein), ready in about 40 minutes, pairs boneless, skinless chicken breasts, olive oil, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 365 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, skinless chicken breasts
• 3 tbsp olive oil
• 2 tbsp unsalted butter
• 3 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh thyme leaves
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 2 cups riced cauliflower
• 1/4 cup heavy cream
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Pat chicken breasts dry with paper towels, then season both sides with 1/4 tsp salt and 1/4 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
3. Step 3: Remove chicken to a plate, tent with foil, and pour off excess oil. Add 2 tbsp butter, 3 tbsp chopped parsley, 1 tbsp chopped thyme, 1 tsp lemon zest, and 1 tbsp lemon juice to the skillet, stirring until butter melts and aromatics are fragrant for 30 seconds.
4. Step 4: Return chicken to skillet, spooning sauce over top, and cook for 1 minute more to coat.
5. Step 5: Meanwhile, steam riced cauliflower for 8-10 minutes until fork-tender. Transfer to a blender with 1/4 cup heavy cream, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper. Blend until smooth, adding 1 tbsp cream if too thick, until creamy and velvety.
6. Step 6: Serve chicken topped with sauce over cauliflower mash, garnishing with extra parsley.