This Cheesy Skillet Chicken with Riced Cauliflower is a comforting, flavor-packed one-pan meal that’s perfect for busy weeknights. It combines tender shredded chicken, bold taco spices, tomatoes, veggies, and melty cheese — all brought together in under 40 minutes. It’s hearty, satisfying, and lighter than traditional skillet meals thanks to the riced cauliflower.
Recipe Overview
Prep Time: 35 minutes
Cook Time: 5 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: American
Servings: 6
Calories: ~295 kcal per serving
Ingredients and Their Roles
1 tablespoon butter
Adds richness and helps sauté the vegetables without sticking.
1/3 cup diced onion
Provides a sweet, savory base flavor.
1/3 cup diced green pepper
Adds mild crunch and freshness.
3 garlic cloves, minced
Boosts aroma and depth of flavor.
2 cups cooked chicken, shredded
The protein of the dish. Slow-cooked chicken works beautifully because it stays juicy and shreds easily.
1 can Rotel tomatoes
Adds acidity, moisture, and a subtle kick of spice.
1 (12 oz) bag steamed riced cauliflower
A lighter alternative to rice that absorbs flavor while keeping the dish low-carb.
2 tablespoons homemade taco seasoning (or 1 packet)
Brings bold Tex-Mex flavor — smoky, savory, and slightly spicy.
3/4 cup chicken broth
Helps everything meld together and prevents dryness.
1 1/2 cups cheddar cheese
Sharp, melty, and comforting.
1/2 cup Monterey Jack cheese
Creamy and mild, perfect for balancing the cheddar.
Method of Preparation
- Sauté the aromatics
Heat a large skillet over medium heat. Add the butter. Once melted, stir in the diced onion and green pepper. Cook for 2–3 minutes until softened. - Add garlic
Add the minced garlic and sauté for about 30 seconds, just until fragrant. - Build the skillet base
Stir in the shredded chicken, Rotel tomatoes, riced cauliflower, and taco seasoning. Mix well so everything is evenly coated. - Add liquid
Pour in the chicken broth and stir. Let the mixture simmer for 3–5 minutes until heated through and slightly thickened. - Add cheese
Reduce heat to low. Sprinkle in the cheddar and Monterey Jack cheese. Stir gently until the cheese melts and everything is creamy and well combined. - Serve hot
Remove from heat and serve immediately.
Serving Suggestions
Serve as-is for a low-carb meal
Spoon into tortillas or wraps
Top with sour cream, avocado, or fresh cilantro
Serve alongside a simple salad or roasted veggies
Frequently Asked Questions (FAQs)
Can I use fresh cauliflower instead of frozen?
Yes. Just finely chop fresh cauliflower and sauté it slightly longer to soften before adding the broth.
Can I make this ahead of time?
Absolutely. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.
Can I substitute the chicken?
Yes. Ground turkey, rotisserie chicken, or leftover grilled chicken all work well.
Is this recipe spicy?
It’s mildly spicy. To reduce heat, use mild Rotel and less taco seasoning. To increase heat, add chili flakes or jalapeños.
Can I freeze this dish?
Yes, but note that the texture of the cauliflower may soften slightly after thawing.
Why You’ll Love This Recipe
One-pan and easy cleanup
High protein and lower carb
Family-friendly
Budget-friendly
Perfect for meal prep