Pan Seared Chicken with Cauliflower “Risotto”

Posted by on Feb 28, 2019 in #LastMinuteMeals, blog, recipes, Uncategorized

Happy almost weekend, Mamas! Today we are showing off a new recipe that really packs a punch: Pan Seared Chicken with Cauliflower “Risotto”. I have actually made this meal two nights in a row for dinner—and I mean made from scratch, not just reheated leftovers. That’s how good it is. The other plus: I made the entire meal in under an hour.

I recently learned how to create the most perfect pan seared chicken breast, thanks to an Instagram account called @flavcity. This guy has great advice for simple cooking techniques, like pan searing chicken.

The first thing you want to do is pound out the chicken breast to make it as flat and even as possible. This not only cooks it evenly, but also allows for more surface area to get crusty in the pan! Next: season it. I did a simple salt and pepper seasoning, but the options are endless! I will say though, as simple as the salt and pepper seasoning was, the flavor was incredible.

Warm up a non-stick pan (cast iron preferably) and 2 tbsp of olive oil, swirling the oil around to coat the bottom of the entire pan. Finally, lay the chicken down, cook one side for four minutes and the other side for three minutes. Note that if you chicken breast is still thick, even after pounding it out, you might need some extra time (I did 6 minutes and 5 minutes). The last step: let the chicken rest for five minutes before cutting into it.

The result is a gorgeously crusted and deliciously juicy chicken breast to eat with anything! What we are going to eat it with is Cauliflower Risotto.

Now, I had my doubts about this (much like I did with this Zucchini Lasagna) but it was so good, my family actually didn’t know that it wasn’t pasta! (I’m not kidding, my brother sincerely didn’t know it was cauliflower even after he reheated it the next day for lunch). The best part: it was super easy and quick to make!

After gathering and prepping your ingredients, first comes the sautéing. I chose to sauté in butter to get that creamy flavor, but olive oil would work too! I added in the garlic, onion, and mushrooms, letting them get fragrant and soft.

Next, add in the riced cauliflower, spinach, and cream, letting it get warm. Finally, top with Parmesan cheese, salt and pepper. You will want to stir often to make sure the cheese doesn’t stick to the bottom.

And…that’s it! Now all you have to do is serve the “risotto” with that incredible chicken breast and boy oh boy do you have yourself a meal!

Hope everyone has a great weekend!

Claire and the Mamas at Mama Jess

Pan Seared Chicken with Cauliflower "Risotto"
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Prep Time
5 min
Cook Time
25 min
Prep Time
5 min
Cook Time
25 min
For the Chicken
  1. 4 chicken breasts, thawed
  2. 2 tbsp olive oil
  3. Salt and Pepper to taste
For the Cauliflower Risotto
  1. 10oz of riced Cauliflower (you can also rice it on your own in a food processor!)
  2. Spinach (as much as you want)
  3. 8oz mushrooms, chopped
  4. 1 small onion, diced
  5. 1 clove of garlic, minced
  6. 3 tbsp butter (or olive oil)
  7. 1/2 cup Parmesan cheese
  8. 1/4 cup heavy cream
  9. Salt and pepper to taste
  1. Covering in plastic wrap, pound out chicken until it is even all around
  2. Season generously with salt and pepper
  3. Over medium high heat, warm up the olive oil in a cast iron skillet (or another non-stick skillet)
  4. Let sear on one side for 4 minutes*
  5. Turn over and sear on the other side for 3 minutes*
  6. Let chicken breast rest for 5 minutes before cutting into it
Cauliflower Risotto
  1. In a large pan, melt butter and saute onions, garlic, and mushrooms until fragrant and soft
  2. Next, add in riced cauliflower, spinach, and cream, stirring until spinach has wilted and mixture is warm
  3. Finally, top with Parmesan cheese, salt and pepper, stirring to combine
  1. Cooking times will vary based on how thick the chicken breast is.
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