This Chicken and Cauliflower Rice is packed full of bold spices, super simple to make and comes together in a single skillet. Perfect for busy weeknights, when you want comfort without the heaviness.

Chicken and cauliflower rice is a weeknight hero – and for good reason! This delicious skillet dinner is packed full of flavour, but also incredibly easy to make… and saves on the washing up too.

Better still, it’s chock full of tender chicken and fluffy cauliflower… with a generous hit of warm spices and lemon… but those spices go a long way when it comes to making the meal feel special!

Incredibly, this dish delivers real satisfaction without the carb-heavy slump and takes very little effort to pull together. And, of course, it’s honest food that requires no fancy tricks. Perfect for those hectic evenings when you want dinner to feel handled without a pile of dishes waiting after.

Ingredients in Chicken and Cauliflower Rice

This ingredient lineup focuses on everyday items that build big flavor together.

How to make Chicken and Cauliflower Rice

This recipe moves smoothly in one pan and stays stress free from start to finish.

1. Season the chicken

Pat the chicken thighs dry, then season generously with salt, black pepper, oregano, cumin, paprika, garlic powder, and chilli powder. Rub the spices in so every piece feels well coated. This step builds flavor right from the start.

2. Brown the chicken

Heat olive oil in a wide skillet over medium heat. Add the chicken thighs and cook until golden on both sides. This usually takes about five minutes per side. Transfer the chicken to a plate once browned.

3. Build the base

Add chopped onion to the same pan. Stir and cook until soft and lightly golden. Add minced garlic and cook briefly until fragrant. Scrape up the flavorful bits from the bottom of the pan.

4. Prepare the cauliflower rice

Pulse cauliflower florets in a food processor until they resemble rice. Keep the texture light and fluffy, not mushy. This helps it cook evenly later.

5. Cook the cauliflower

Add cauliflower rice to the skillet. Stir well so it picks up the oil and seasonings. Cook for several minutes until tender while still slightly crisp.

6. Add liquid and heat

Pour in chicken broth and hot sauce. Stir gently and let everything simmer so the cauliflower absorbs the liquid and flavor.

7. Bring it together

Return the chicken to the pan. Nestle it into the cauliflower rice and let it simmer until the chicken cooks through and the flavors blend.

8. Finish fresh

Sprinkle chopped parsley over the top and drizzle with lemon juice. Give everything a final gentle stir before serving.

How to serve Chicken and Cauliflower Rice

This dish shines straight from the skillet while hot and fragrant. Serve it in shallow bowls so the juices stay right where they belong. The cauliflower rice makes it feel complete on its own, though a simple green salad fits nicely on the side.

Leftovers reheat well and keep their flavor the next day. I often enjoy it for lunch when I want something filling that still feels light and fresh.

Recipe Tips

Cut cauliflower evenly so it cooks at the same pace.
Do not rush browning the chicken since color builds flavor.
Keep the heat steady to avoid burning the spices.
Taste before serving and adjust salt if needed.
Fresh lemon juice at the end makes a big difference.