Cauliflower Chicken Parmesan is a delicious and healthy alternative to traditional chicken Parmesan over pasta. It’s a great way to get your daily dose of vegetables, and a good source of protein and fiber. This weeknight dinner recipe is absolutely divine – your family will love it! The best part is, it can be prepared in 30-35 minutes!
Cauliflower Chicken Parmesan Recipe
Who doesn’t love a hearty dish that can be on the table in under an hour? This cauliflower chicken Parmesan recipe will become a favorite addition to your monthly rotation of dinner recipes. Here’s how to make it!
Measurements with easy to follow printable directions are at the end of the post.
Cauliflower Ingredients:
- 1 large head of cauliflower (sliced into steaks)
- olive oil (to drizzle)
- 1/2 tsp each; garlic powder, onion powder, kosher salt, and black pepper
- 1 tsp Italian seasoning
- sun-dried tomato pesto (homemade ingredients below, or use store-bought)
Chicken Ingredients:
- 3 chicken boneless breasts (cut in 1/2)
- 1/2 tsp each; garlic powder, onion powder, kosher salt, and black pepper
- 1 tsp Italian seasoning
- 25.5 oz jar marinara sauce
- 8 oz mozzarella cheese shredded
- parmesan cheese, shredded
- 4 slices Swiss cheese or Gruyère
- dried oregano
Sun-dried Tomato Pesto Ingredients:
- 1-8.5 oz jar sun-dried tomatoes (in oil)
- .75 oz fresh-cut basil (about 1 cup)
- .75 oz kale (2-3 leaves depending on size, remove stems)
- 1/2 cup grated parmesan cheese
- 1/3 cup raw whole cashews, unsalted
- 3 cloves garlic
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup avocado or olive oil
Related Recipes: One Pan Chicken Dinner, Cashew Chicken over Cauliflower Rice, Grilled Chicken with Spaghetti Squash
Cauliflower Chicken Parmesan directions:
Instructions for pesto:
- Using a food processor, add sun-dried tomatoes (including the oil in jar), basil, kale, Parmesan, cashews, garlic, salt, pepper, and avocado oil.
- Pulse until ingredients are blended well together. Add extra oil for a thinner pesto.
- Add pesto to a mason jar, extra pesto can be stored in the refrigerator for up to a week. Or you can freeze pesto in ice cube trays or in other freezer-safe containers.
Instructions for recipe:
- Preheat oven to 425°F
- Cut cauliflower in half then into 1/2-1 inch thick steaks. Place on a baking sheet. Mix herbs and seasonings together. Drizzle oil over cauliflower and sprinkle with seasoning mixture, repeat on other side. Bake for 10 minutes.
- Using paper towels pat dry your chicken breasts. If chicken breasts are large cut them in half. Using a sharp paring knife cut a slit in the middle of each breast and stuff half a slice of Swiss cheese. Mix herbs and seasonings (not the oregano) together and sprinkle on each side of the breasts.
- Add a large tablespoon of pesto on top of each cauliflower piece and gently spread evenly. Add a stuffed chicken breast on top of the cauliflower. Top the chicken with the marinara sauce. Add the shredded mozzarella cheese then the parmesan cheese. Sprinkle each piece lightly with the oregano.
- Place in oven and bake for 30-35 minutes or until chicken is 165°F.
- Serve as is or on top of kale, spaghetti squash, more veggies, or pasta.
Print the Cauliflower Chicken Parmesan recipe below!
Cauliflower Chicken Parmesan Recipe
This weeknight dinner recipe is absolutely divine – your family will love it! The best part is, it can be prepared in 30-35 minutes!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 people
Ingredients
Cauliflower Ingredients: 1 large head of cauliflower (sliced into steaks), olive oil (to drizzle), 1/2 tsp each; garlic powder, onion powder, kosher salt, and black pepper, 1 tsp Italian seasoning, sun-dried tomato pesto (homemade ingredients below, or use store-bought)
Chicken Ingredients: 3 chicken boneless breasts (cut in 1/2), 1/2 tsp each; garlic powder, onion powder, kosher salt, and black pepper, 1 tsp Italian seasoning, 25.5 oz jar marinara sauce, 8 oz mozzarella cheese, shredded, parmesan cheese, shredded, 4 slices Swiss cheese or Gruyère, dried oregano
Sun-dried Tomato Pesto Ingredients: 1-8.5 oz jar sun-dried tomatoes (in oil), .75 oz fresh-cut basil (about 1 cup), .75 oz kale (2-3 leaves depending on size, remove stems), 1/2 cup grated parmesan cheese, 1/3 cup raw whole cashews, unsalted, 3 cloves garlic, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/2 cup avocado or olive oil
Instructions
Instructions for pesto: Using a food processor, add sun-dried tomatoes (including the oil in jar), basil, kale, Parmesan, cashews, garlic, salt, pepper, and avocado oil. Pulse until ingredients are blended well together. Add extra oil for a thinner pesto. Add pesto to a mason jar, extra pesto can be stored in the refrigerator for up to a week. Or you can freeze pesto in ice cube trays or in other freezer-safe containers.
Instructions for recipe: Preheat oven to 425°FCut cauliflower in half then into 1/2-1 inch thick steaks. Place on a baking sheet. Mix herbs and seasonings together. Drizzle oil over cauliflower and sprinkle with seasoning mixture, repeat on other side. Bake for 10 minutes. Using paper towels pat dry your chicken breasts. If chicken breasts are large cut them in half. Using a sharp paring knife cut a slit in the middle of each breast and stuff half a slice of Swiss cheese. Mix herbs and seasonings (not the oregano) together and sprinkle on each side of the breasts. Add a large tablespoon of pesto on top of each cauliflower piece and gently spread evenly. Add a stuffed chicken breast on top of the cauliflower. Top the chicken with the marinara sauce. Add the shredded mozzarella cheese then the parmesan cheese. Sprinkle each piece lightly with the oregano. Place in oven and bake for 30-35 minutes or until chicken is 165°F. Serve as is or on top of kale, spaghetti squash, more veggies, or pasta.
We hope you and your family love this dish as much as we do! Enjoy!
You Are Also Going to Love:
Daniel says
Interesting and hearty recipe. I can’t wait to try this for dinner! Yum!
Roger says
That looks amazing