This low-carb recipe for Creamy Garlic Parmesan Chicken makes a whole meal in one skillet! This easy recipe boasts tender chicken thighs and riced cauliflower in a creamy garlic sauce. It makes a perfect dinner for those on low-carb, keto, Atkins, diabetic, or Banting diets.
Preheat oven to 375º Fahrenheit. Heat a non-reactive 10" to 12" oven-proof skillet over medium high heat. Add avocado oil.
Sprinkle chicken pieces lightly on both sides with salt (if desired) and pepper. Add chicken to the pan, being careful not to crowd the pan.
Brown chicken on the first side, then turn to brown the other side. Remove chicken to a plate and set aside.
Add garlic to pan and cook briefly, about 30 seconds, to release fragrance.
Add vinegar to skillet and deglaze the pan, scraping up browned bits. When vinegar has almost completely evaporated, add the wine to the pan and continue deglazing.
When the wine is reduced by half, add the heavy cream, frozen cauliflower (I do not defrost first), dried thyme, and any drippings that have collected under the chicken pieces. Bring mixture to a simmer. Simmer until mixture is thick enough to coat a spoon. Stir in 1/2 cup of the parmesan cheese. (If you want to sauce to be even thicker, you may add a little extra cheese to the sauce or a tablespoon or two of cream cheese.)
Remove the skillet from heat. Taste and adjust seasoning, stirring in salt and pepper, if desired. (I added 1/2 teaspoon of salt, but add the amount that works for you) Place the browned chicken pieces on top of the riced cauliflower and sauce. Sprinkle with the remaining 1/2 cup of parmesan.
Bake chicken in the preheated oven for 20-30 minutes, or until chicken is cooked through and cheese has melted and started to brown. Be sure to use an oven mitt when removing it from the oven.