Creamy Chicken Cauliflower Rice Skillet – Easy Low Carb Meal

There’s something incredibly comforting about a skillet meal that comes together in under 30 minutes and leaves your kitchen smelling like a cozy weekend at home. And when that meal happens to be both healthy and deeply satisfying? That’s a win in every sense. This creamy chicken cauliflower rice skillet is exactly that kind of dish. It’s the kind of recipe you find yourself making again and again—because it’s easy, flexible, packed with flavor, and feels like a warm hug on a plate.

I first started making this dish during a particularly hectic week when groceries were limited, and I needed something nourishing but quick. I had leftover shredded chicken, a lonely tomato, a bag of frozen cauliflower rice, and a little cheese in the fridge. With a few pantry staples like tomato paste and pesto, this dish came to life. And honestly, I didn’t expect it to be that good. But after the first forkful—creamy, cheesy, herby, and full of cozy textures—I knew I had to write it down.

This recipe is a beautiful mash-up of convenience and comfort. Cauliflower rice makes it feel light and veggie-forward, but thanks to the mozzarella, milk, and savory chicken, it’s still rich and satisfying. The tomato, garlic, and red pesto create a flavor base that tastes like it simmered for hours. Meanwhile, the fresh arugula and dill bring brightness and a little peppery bite right at the end.

The best part is that everything cooks in one skillet, which means less mess, less stress, and more time to enjoy your meal. Whether you’re cooking for yourself, your family, or guests, this recipe checks every box. Plus, it’s totally customizable. You can use whatever cheese you have on hand, swap in other leafy greens, or make it dairy-free if needed.

So if you’re looking for a recipe that’s fast, fuss-free, and totally delicious, this creamy chicken cauliflower rice skillet is about to become your new go-to.

Why You’ll Love This Recipe

There are plenty of reasons this recipe deserves a spot in your regular rotation, and once you’ve tried it, you’ll understand why. Let’s start with the most obvious: it’s incredibly easy to make. From start to finish, you’re looking at about 25 minutes of cooking time, with minimal prep if you use store-bought cauliflower rice and pre-cooked chicken. That means dinner can be on the table faster than you can order takeout.

Another major win is the one-skillet approach. No multiple pans, no fancy gadgets, and barely any cleanup. Just a single pan, a few everyday ingredients, and a little stirring. Whether you’re new to cooking or just need something low-effort, this recipe has your back.

Flavor-wise, it’s a total knockout. The tomato paste and red pesto give it a rich, savory backbone, while the garlic, dill, and arugula add depth and freshness. And don’t even get me started on the creamy cheese blend—it melts into the cauliflower rice and shredded chicken like a dream, coating everything in a luscious, comforting sauce.

It’s also incredibly versatile. If you’re missing an ingredient or want to switch things up, you absolutely can. Swap out arugula for spinach, use cheddar instead of mozzarella, or go for dairy-free cheese if that’s your thing. Even the chicken can be replaced with turkey, tofu, or chickpeas.

For families, this is a crowd-pleaser that both adults and kids will devour. It’s got the creamy, cheesy appeal of a comfort dish but with way more vegetables packed in. And if you’re cooking for someone who’s trying to cut back on carbs, this cauliflower rice base makes it a perfect low-carb option without sacrificing flavor or texture.

Lastly, it’s great for meal prep. You can make a big batch and enjoy it for lunch the next day. It reheats well and stays creamy without drying out, which is always a bonus when you’re planning ahead.

Health Benefits

This creamy chicken cauliflower rice skillet isn’t just about big flavors—it also brings some pretty impressive health benefits to the table. If you’re looking for a dish that’s as nourishing as it is comforting, you’re in the right place.

First and foremost, cauliflower rice is a superstar ingredient. Low in calories and high in fiber, it’s a great alternative to regular rice if you’re watching your carb intake or simply want to sneak more veggies into your meals. It’s also rich in antioxidants like vitamin C and supports digestion, which makes it a solid base for a healthy meal.

Then there’s the shredded chicken. Lean, high in protein, and full of flavor, chicken is a go-to for building meals that are both filling and energizing. Protein helps with muscle repair, keeps you feeling full longer, and supports overall metabolic health. And because we’re using cooked chicken, this recipe is great for using up leftovers while still keeping things nutritious.

The fresh garlic not only adds flavor but also provides anti-inflammatory and immune-boosting properties. Tomatoes and tomato paste bring in a good dose of lycopene, a powerful antioxidant linked to heart health and reduced inflammation.

Let’s not forget the greens—arugula and dill. Arugula is loaded with vitamins A, C, and K, plus it’s high in folate and calcium. It adds a peppery punch while offering tons of nutrients. Dill, while small in quantity, contributes antioxidants and helps support digestion.

And of course, the cheese and milk, while indulgent in flavor, also add a dose of calcium and protein. If you opt for a dairy-free milk like almond or oat, you can still maintain a creamy texture while keeping things light and plant-based.

Overall, this recipe manages to balance indulgence with wholesomeness. It satisfies that craving for something rich and creamy while giving your body a nice mix of fiber, protein, vitamins, and healthy fats.

Preparation Time, Servings, and Nutritional Information

Knowing exactly what to expect before diving into a recipe is always helpful, especially on busy weeknights. This creamy chicken cauliflower rice skillet is a perfect example of a dish that looks impressive but comes together surprisingly quickly.

In terms of prep time, you’re looking at just about 10 minutes if you’re starting with pre-cooked shredded chicken and store-bought cauliflower rice. If you’re making your own cauliflower rice from scratch, add an extra 5 minutes to grate or pulse the cauliflower into rice-sized bits. Either way, it’s quick and painless.

The actual cooking time is about 15 minutes. That includes sautéing the tomato and garlic, stirring in the cauliflower rice, mixing in the cheese and milk, and finishing it all with fresh herbs and greens. Because it all cooks in one skillet, the process flows smoothly and doesn’t require a lot of babysitting.

Total Time:

Preparation: 10–15 minutes
Cooking: 15 minutes
Total: 25–30 minutes

Servings:

This recipe yields 2 hearty servings or 3 smaller portions, depending on your appetite and whether you’re pairing it with sides.

Nutritional Information (Per Serving, based on 2 servings):

• Calories: 390
• Protein: 28g
• Carbohydrates: 14g
• Fat: 24g
• Fiber: 4g
• Sugar: 5g

These numbers may vary slightly depending on the cheese and milk you use, but overall, it’s a balanced dish with a solid hit of protein, healthy fats, and minimal carbs.

Whether you’re keeping an eye on macros or just want something that feels good to eat, this dish delivers.

Ingredients List

One of the best parts of this recipe is how simple and accessible the ingredient list is. Most of these items are probably already in your fridge or pantry, and if not, they’re easy to find at any grocery store. Each ingredient plays an important role in building flavor and texture, so let’s walk through what you’ll need and why it matters.

Here’s what you’ll need:

• 1 cup shredded chicken (cooked): This is the protein base of the dish. You can use rotisserie chicken, leftover grilled chicken, or even poached chicken breast. It makes the dish hearty and filling.
• 2½ cups cauliflower rice (homemade or store-bought): Cauliflower rice keeps the dish low-carb and veggie-forward. It’s mild in flavor but soaks up all the creamy, cheesy goodness.
• 1 tomato, chopped: Adds freshness and a juicy pop of acidity that balances the richness.
• 2 garlic cloves, minced: Garlic is a flavor powerhouse that brings depth and savory aroma.
• ⅔ cup shredded mozzarella (or cheese of choice): Melts beautifully and gives that creamy, stretchy texture everyone loves.
• 1 cup arugula: Peppery and fresh, arugula adds a vibrant contrast and loads of nutrients.
• 3 tablespoons fresh dill, finely chopped: Offers a unique, fresh flavor that lifts the whole dish. Dill is slightly citrusy and pairs beautifully with chicken and tomato.
• 1 tablespoon olive oil: Used to sauté the veggies and create a smooth base for the sauce.
• ½ cup milk (or dairy-free alternative): Adds creaminess. Regular milk, almond milk, or oat milk all work well here.
• 1 tablespoon tomato paste: Intensifies the tomato flavor and helps thicken the sauce.
• 2 tablespoons red pesto: Brings in a punch of flavor—savory, nutty, and slightly sweet. You can use sun-dried tomato pesto for a deeper flavor.
• Salt and black pepper, to taste: Essential for balancing and enhancing all the other ingredients.
• Optional: Parmesan for garnish: Adds a salty, nutty finish that’s optional but highly recommended.

With just a dozen ingredients, you get layers of flavor, creamy texture, and a wholesome meal that’s as enjoyable to make as it is to eat.

Step-By-Step Cooking Instructions

Now that you’ve got your ingredients ready, let’s walk through the step-by-step process to bring this creamy chicken cauliflower rice skillet to life. This is where everything comes together in one glorious pan, and you’ll be amazed by how quickly it all transforms from simple ingredients into a flavorful, comforting dish.

Before you begin, make sure all your ingredients are prepped and ready to go. Have your chicken shredded, your tomato chopped, and your garlic minced. If you’re using homemade cauliflower rice, get it grated or pulsed in the food processor until it resembles rice-sized granules. With everything in place, the cooking process becomes smooth and stress-free.

Prep the Cauliflower Rice (if making from scratch)

If you’re starting with a whole head of cauliflower, here’s how to prep it:

• Cut the cauliflower into small florets.
• Add the florets to a food processor in batches. Pulse gently until the pieces are roughly the size of rice grains. Be careful not to over-process; you want a rice-like texture, not mush.
• Alternatively, use a box grater to grate the cauliflower manually.

If you’re using store-bought cauliflower rice, skip this step and move on to the skillet.

Step 1 – Start the Flavor Base

• In a large skillet, heat 1 tablespoon of olive oil over medium heat. Once hot, add the chopped tomato and sauté for 1 to 2 minutes until it begins to soften and release its juices.
• Next, stir in 2½ cups of cauliflower rice and 1 minced garlic clove. Cook for another minute, stirring occasionally, until the garlic becomes fragrant and the cauliflower begins to soften slightly.
• Add in the 1 cup of shredded cooked chicken, 1 tablespoon of tomato paste, and 2 tablespoons of red pesto. Stir well to coat everything evenly with the rich tomato-pesto mixture.
• Season with salt and freshly ground black pepper to taste.
• Cover the skillet with a lid and allow it to cook for 2 to 3 minutes. This helps the flavors meld together and gives the cauliflower time to steam and soften a bit more.

Step 2 – Add Creaminess

• After 2 to 3 minutes, uncover the skillet and pour in ½ cup of milk (or your preferred dairy-free alternative). Stir gently to combine, making sure everything is coated in the milk.
• Add in half of the shredded mozzarella cheese (about ⅓ cup). Stir well and then cover the skillet again. Allow it to cook for another 2 to 3 minutes. During this time, the cheese will melt and begin to form a creamy, luscious sauce with the milk and pesto.

This step is where the magic really starts to happen. The cauliflower rice will absorb the creamy sauce while the chicken stays juicy and flavorful. Keep an eye on it, and give it an occasional stir to make sure nothing sticks to the bottom.

Step 3 – Finish with Freshness

• Once the cheese has fully melted and the sauce has thickened slightly, remove the lid.
• Stir in the remaining ⅓ cup of shredded mozzarella and the second clove of minced garlic. The double hit of garlic adds both depth and a little kick of brightness at the end.
• Add 3 tablespoons of finely chopped fresh dill and 1 cup of arugula. Stir everything together until the arugula wilts, which should only take 1 to 2 minutes over medium-low heat.
• Taste and adjust seasoning if needed. You can add another pinch of salt, more black pepper, or even a dash of red pepper flakes for a touch of heat.

At this point, your kitchen should smell absolutely amazing, with layers of savory tomato, creamy cheese, garlicky goodness, and fresh herbs in the air.

Step 4 – Serve and Garnish

• Once the arugula is wilted and everything is heated through, remove the skillet from the heat.
• Serve the dish immediately, spooned into shallow bowls or onto plates.
• If desired, top each portion with a sprinkle of grated Parmesan and an extra crack of black pepper for a final burst of flavor and a little texture.

And just like that, dinner is done. You’ve got a hearty, creamy, wholesome meal that’s both comforting and packed with goodness, ready in under 30 minutes. This dish is best enjoyed warm, straight from the pan, but it also makes fantastic leftovers.

How to Serve

This creamy chicken cauliflower rice skillet is a complete meal all on its own, but there are so many fun and delicious ways to serve it depending on the occasion and your preferences. Whether you’re setting the table for a quick weeknight dinner or plating it up for guests, here are some serving ideas to elevate your meal.

Serve it as is

Because this dish already contains protein, vegetables, and healthy fats, it’s perfectly satisfying on its own. Scoop a generous portion into a wide, shallow bowl so the creaminess can really shine. A garnish of grated Parmesan and a drizzle of olive oil will take it over the top.

Serve with a side salad

Pair it with a crisp, simple salad for added freshness. Try a lemon vinaigrette over baby greens or a cucumber and tomato salad with fresh herbs. This adds color and crunch to balance the creamy skillet.

Spoon it into lettuce cups

For a fun twist, serve the creamy chicken cauliflower rice inside butter lettuce or romaine leaves. It turns the dish into a low-carb wrap-style meal that’s light and refreshing.

Serve it with flatbread or pita

If you’re not worried about keeping things low-carb, warm up some flatbread, pita, or even a whole wheat tortilla and serve it on the side. The bread is perfect for scooping up every last bit of creamy sauce.

Turn it into a grain bowl

Want to make the meal even more filling? Add a scoop of cooked quinoa, bulgur, or farro to the base of your bowl and top it with the creamy skillet mixture. It’s a great way to bulk it up and play with texture.

No matter how you serve it, this dish is versatile enough to adapt to whatever you’re craving.

Pairing Suggestions

Pairing a dish like this one is all about complementing the rich, creamy textures and the bold, savory flavors of the tomato, pesto, and cheese. While the dish stands strong on its own, adding the right side or beverage can really make it sing.

Side Dishes

• Roasted Vegetables: Try roasting some carrots, zucchini, or bell peppers with a drizzle of olive oil and a sprinkle of sea salt. Their natural sweetness pairs beautifully with the tangy tomato and savory cheese.
• Simple Green Salad: A salad of arugula, cucumber, lemon juice, and olive oil is a fresh, peppery complement that cuts through the creaminess of the main dish.
• Garlic Bread (Halal Option): Toasted slices of baguette brushed with garlic and olive oil are fantastic for mopping up the sauce.
• Crispy Chickpeas: For a crunchy element, roast canned chickpeas with spices like cumin and paprika. Sprinkle them over the top just before serving.

Beverage Pairings

• Sparkling Water with Citrus: A refreshing drink like lemon or lime sparkling water is perfect for balancing the richness of the meal.
• Mint and Cucumber Infused Water: If you’re going for something light and cleansing, infused water with fresh herbs is ideal.
• Halal Sparkling Juice: Non-alcoholic sparkling grape or apple juice adds a touch of elegance for dinner parties or weekend meals.

This dish doesn’t need much to feel complete, but these simple additions can make it even more special.

Storage, Freezing & Reheating Instructions

One of the things I love most about this creamy chicken cauliflower rice skillet is how well it holds up after cooking. Whether you’ve made too much for one sitting or you’re planning ahead for the week, this dish is totally meal-prep friendly. Let’s walk through the best ways to store, freeze, and reheat it to make sure it stays just as delicious the next time around.

How to Store in the Refrigerator

If you’re planning to eat the leftovers within a few days, the refrigerator is your best option.

• Step 1: Let the skillet cool to room temperature before transferring it to storage containers. This prevents condensation and keeps the texture intact.
• Step 2: Use airtight containers to maintain freshness. You can portion it out into single servings or keep it all together—whatever works best for your routine.
• Step 3: Store in the fridge for up to 3 days.

To serve from the fridge, just reheat a portion in the microwave for 1–2 minutes, stirring halfway through to ensure even heating. Alternatively, you can reheat it in a skillet over medium-low heat, adding a splash of milk or water to loosen up the sauce if needed.

Freezing Instructions

Yes, this dish can absolutely be frozen, making it a fantastic option for batch cooking or emergency meals.

• Step 1: Allow the dish to cool completely.
• Step 2: Transfer into freezer-safe containers or resealable freezer bags. If using bags, lay them flat to save space and freeze faster.
• Step 3: Label with the date and contents.
• Step 4: Freeze for up to 2 months.

To reheat from frozen, thaw the container overnight in the fridge first, then warm in a skillet or microwave. If you’re short on time, you can reheat directly from frozen on the stovetop—just cover and cook on low heat, stirring occasionally and adding a bit of milk to restore the creamy texture.

Best Practices for Reheating

• Microwave: Transfer to a microwave-safe bowl, cover loosely, and heat in 60-second intervals, stirring between each, until hot.
• Stovetop: Place in a nonstick skillet over medium heat. Add a splash of liquid (milk or water) and stir occasionally until heated through.
• Avoid drying out: Always reheat gently and avoid high heat to maintain the dish’s creamy texture.

Keeping these tips in mind will help you enjoy your leftovers just as much as you loved that first plate.

Common Mistakes to Avoid

Even though this recipe is quite forgiving, there are a few common pitfalls that could affect the final result. Don’t worry—none of these are deal-breakers, and most are super easy to avoid once you know what to look out for.

1. Over-processing the cauliflower

If you’re making cauliflower rice from scratch, it’s tempting to keep pulsing in the food processor to get an even texture. But if you go too far, you’ll end up with mushy bits that turn soggy in the skillet. Aim for rice-sized granules, and stop blending as soon as you reach that point.

2. Not seasoning enough

Because cauliflower has a very mild flavor, seasoning is key. Don’t skip the salt and pepper, and taste as you go. The pesto and tomato paste add flavor, but a good pinch of salt brings everything together.

3. Adding too much liquid

The milk adds creaminess, but too much can make the dish soupy. Stick to the recommended amount (½ cup), and if you’re using a dairy-free milk, choose one that’s unsweetened and unflavored. Avoid anything with vanilla or added sugars.

4. Skipping the lid while cooking

Covering the skillet at key stages helps the cauliflower steam and softens the shredded chicken, allowing the flavors to meld. If you skip this step, your ingredients might not cook through evenly or absorb the sauce properly.

5. Overcooking the arugula

Arugula wilts very quickly. Once you stir it into the hot skillet, give it just a minute or two. Overcooking it can dull the flavor and turn it mushy. You want it barely wilted and still bright green.

Avoiding these small mistakes will help you get the most out of this simple, delicious dish every time.

Pro Tips

To help you get the absolute best results from your creamy chicken cauliflower rice skillet, here are some of my favorite pro tips that take this dish from good to great. These are the kinds of small tweaks and techniques that make all the difference.

1. Use rotisserie chicken for speed

If you’re short on time, shredded rotisserie chicken is your best friend. It’s flavorful, pre-cooked, and cuts down your prep time significantly. Just be sure to remove the skin and shred the meat finely for even distribution throughout the dish.

2. Toast your cauliflower rice

If you’re not covering the skillet right away, take a minute to let the cauliflower rice toast a little in the olive oil before adding the liquids. This helps deepen the flavor and gives the dish more of a “roasted” base instead of just steamed vegetables.

3. Add a splash of lemon juice

Just before serving, a squeeze of fresh lemon juice brightens everything up and balances the creamy cheese. It’s optional, but I highly recommend it if you love a little zing in your meals.

4. Double the batch for meal prep

This dish is so good the next day, it’s worth making a double batch if you have the skillet space. It keeps well in the fridge and freezer, and having it ready to go will save you on busy days.

5. Make it your own with extra veggies

Want to pack in even more nutrients? Add a handful of chopped spinach, kale, or finely diced bell peppers. Just toss them in with the cauliflower rice or right after adding the milk. They’ll soften quickly and blend right in.

With these simple tips, your skillet will come out perfectly every time—creamy, flavorful, and totally satisfying.

Frequently Asked Questions (FAQs)

It’s always helpful to get a few questions answered before you dive into a new recipe, especially when it comes to substitutions, prep tips, and storage. Below are some of the most commonly asked questions about this creamy chicken cauliflower rice skillet, along with straightforward answers to help you feel fully prepared.

Can I use frozen cauliflower rice?

Absolutely. Frozen cauliflower rice works just as well as fresh and is often more convenient. Just be sure to thaw it first and pat it dry with a paper towel to remove excess moisture, which can make the dish watery.

What if I don’t have red pesto?

If you can’t find red pesto, feel free to substitute with green basil pesto or even a tablespoon of sun-dried tomato paste. The goal is to add a punch of flavor, so either option will work.

Can I make this dairy-free?

Yes, you can. Use your favorite plant-based milk (unsweetened and unflavored), and swap the mozzarella for a dairy-free cheese that melts well. Look for brands made with cashew or coconut bases for the best creaminess.

How can I make it vegetarian?

Skip the chicken and try adding cooked chickpeas or sautéed mushrooms for a hearty vegetarian version. Both ingredients soak up flavor beautifully and add satisfying texture.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free as long as your pesto and other ingredients don’t contain hidden gluten. Always check labels, especially on pre-made sauces and seasonings.

Can I prep it ahead of time?

Definitely. You can prepare the entire dish, cool it, and refrigerate or freeze it. It reheats very well and keeps its creamy texture.

What kind of cheese works best?

Mozzarella melts beautifully and gives a creamy finish, but you can also use Monterey Jack, cheddar, or a mix. For extra tang, try a bit of goat cheese or feta (just add it at the end).

What’s a good substitute for arugula?

If you’re not a fan of arugula or don’t have it on hand, baby spinach or chopped kale work great. They’ll wilt nicely and add that pop of green.

Do I have to use fresh dill?

Fresh dill adds a really lovely brightness, but if you don’t have it, you can substitute with a smaller amount of dried dill or use fresh parsley for a more neutral herbal note.

Can I add rice or grains to bulk it up?

You sure can. If you’re not worried about keeping it low-carb, stir in some cooked rice, quinoa, or farro after the sauce has thickened. It’s a great way to stretch the recipe for more servings.

These FAQs should help you feel confident and ready to make this dish your own.

Conclusion & Call to Action

If you’ve made it this far, you’re probably already imagining that first bite of creamy, cheesy, herby deliciousness—and I can promise you, it’s just as good as it sounds. This creamy chicken cauliflower rice skillet isn’t just another one-pan meal. It’s a weeknight hero, a cozy lunch, a clean-out-the-fridge lifesaver, and a recipe you’ll turn to time and time again when you need something easy, healthy, and satisfying.

I’ve made this dish more times than I can count. It started as a happy accident during a fridge raid and quickly turned into one of my go-to comfort meals. And the beauty of it is how incredibly flexible it is. You can tweak the veggies, swap the cheese, spice it up, keep it mild, make it dairy-free, bulk it up with grains, or lighten it down with more greens. No matter how you make it, the base flavors of the tomato, garlic, dill, and pesto will shine through, giving you something that feels a little indulgent but is still good for you.

More than anything, this recipe is about taking the stress out of cooking. It’s simple enough for a Tuesday night when you’re tired and hungry, but flavorful enough to serve to friends or family when you want to share something a little special. The fact that it’s ready in about 30 minutes, with minimal cleanup and maximum flavor, makes it a total winner in my book.

Now it’s your turn. Grab your skillet, gather your ingredients, and make this creamy chicken cauliflower rice your own. Don’t worry if your pesto is a little different or your cheese is whatever you have left in the fridge—it’ll still turn out delicious. That’s the joy of a dish like this: it’s made to fit your life, not the other way around.

When you give it a try, I’d love to hear how it turned out for you. Did you add something new to the mix? Make it vegetarian? Use up some leftovers? Snap a photo and tag me on Instagram, or leave a comment with your version of the recipe. Your feedback and creativity inspire me, and I truly enjoy seeing the ways you all make these meals your own.

Cooking should never feel intimidating or rigid. It should be an experience—a little creative, a little comforting, and always rewarding. And this creamy, dreamy skillet dish? It checks all those boxes and more.

So go ahead. Make it tonight, enjoy every bite, and keep coming back to it whenever you need something fast, easy, and full of flavor. You’ve got this—and your skillet is waiting.

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