Skillet Marry Me Chicken with Cauliflower Rice

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Pan-cooked chicken thighs simmered in a flavorful dairy-free sauce served over fluffy cauliflower rice, a low-carb and Whole30-compliant dinner. This American-inspired Whole30 recipe (paleo), ready in about 45 minutes, pairs olive oil, bone-in skin-on chicken thighs, shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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

• 2 tablespoons olive oil
• 4 pieces bone-in skin-on chicken thighs
• 2 small, finely chopped shallots
• 3 cloves, minced garlic cloves
• 1 cup chicken broth
• 1/2 cup, chopped sun-dried tomatoes
• 1/2 cup coconut milk
• 1/4 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups cauliflower rice
• 2 tablespoons, chopped fresh basil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season 4 bone-in skin-on chicken thighs with 1/2 teaspoon black pepper and 1/2 teaspoon salt. Add to skillet, skin side down, and sear for 6-7 minutes until skin is golden and crispy. Flip and cook 4 more minutes, then remove chicken and set aside.
2. Step 2: Reduce heat to medium and add 2 finely chopped shallots and 3 minced garlic cloves to the skillet. Sauté for 2-3 minutes until softened and fragrant.
3. Step 3: Stir in 1 cup chicken broth, 1/2 cup chopped sun-dried tomatoes, 1/2 cup coconut milk, 1/4 teaspoon red pepper flakes, and remaining 1/2 teaspoon salt. Simmer for 2 minutes until sauce thickens slightly.
4. Step 4: Return chicken thighs to skillet, cover, and simmer on low heat for 15 minutes until chicken is cooked through.
5. Step 5: While chicken simmers, heat another skillet over medium heat and add 4 cups cauliflower rice. Cook, stirring occasionally, for 5-6 minutes until tender. Season with a pinch of salt.
6. Step 6: Serve chicken over cauliflower rice, garnished with 2 tablespoons chopped fresh basil.