Name: Keto Crispy Chicken with Garlic Butter Smashed Cauliflower
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 breaded chicken breasts (use almond flour or pork rind-based breading for keto); 1 medium head cauliflower (substitute for potatoes, about 650g); 2 tbsp unsalted butter; 2 cloves garlic, minced; 2 tbsp heavy cream; 1/4 cup grated Parmesan cheese; 2 tbsp olive oil; 1/2 tsp smoked paprika; Salt and freshly ground black pepper, to taste; Chopped fresh parsley, for garnish (optional); Lemon wedges, for serving (optional)

Keto Crispy Chicken with Garlic Butter Smashed Cauliflower

SavoryCorn4893

This keto-friendly dinner is all about crave-worthy textures and flavor. Crispy, golden chicken breasts with a crunchy, savory coating (use almond flour or pork rinds for keto) are paired with ultra-creamy garlic butter smashed cauliflower. The cauliflower is infused with smoked paprika and finished in a hot skillet to create irresistible crispy edges. It’s a comforting, satisfying, and visually stunning plate that delivers classic fried chicken and mashed potato vibes—without the carbs. Perfect for a clear summer evening when you want something hearty yet light. Fresh parsley and a squeeze of lemon add brightness to the dish.

Ingredients

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place breaded chicken breasts on the prepared baking sheet. Drizzle lightly with 1 tbsp olive oil. Bake for 18-22 minutes, flipping halfway, until golden and cooked through (internal temp 165°F).
Meanwhile, cut cauliflower into florets. Bring a large pot of salted water to a boil. Add cauliflower and cook for 8-10 minutes, until very tender. Drain well and let steam dry for 1-2 minutes.
In a large bowl, add hot cauliflower, butter, heavy cream, and Parmesan. Mash with a potato masher or blend with an immersion blender until mostly smooth but still a bit chunky for texture.
Heat 1 tbsp olive oil in a large nonstick skillet over medium-high. Add minced garlic and cook until fragrant, about 30 seconds. Add cauliflower mash, smoked paprika, salt, and pepper. Spread out and let the bottom brown for 2-3 minutes for extra texture, then fold and repeat once more. Taste and adjust seasoning.
Slice or serve chicken breasts whole alongside the hot garlic butter smashed cauliflower. Garnish with parsley and serve with lemon wedges if desired.