Pat chicken breasts dry with a paper towel, then add salt and pepper to both sides. (The salt and pepper used in this step are not included in the ingredients.)
In a 12-inch hot cast iron skillet, add chicken to 1 tablespoon hot oil. Make sure not to crowd the chicken, or it will not brown on each side. Don’t try to flip or move the chicken for the first 4 minutes, or it will stick to the pan.
While the chicken is searing, microwave riced cauliflower. Since you are cooking two packages at the same time, increase your cooking time by two or three minutes. Remove chicken from the skillet, then set aside.
Microwave the steamed riced cauliflower. Since you are steaming two bags at once, I typically increase the suggested cooking time by 2-3 minutes.
Deglaze the cast iron skillet by pouring in 1/3 cup of chicken broth. While the pan and broth are still hot, use a wooden utensil to scrape off the bits of chicken that are stuck to the bottom of your skillet. Don't pour these bits out because they are super flavorful.
Add 2 tablespoons of butter to the skillet along with the chopped onion and minced garlic. Sauté for 2-3 minutes, then add the steamed riced cauliflower.
Continue to saute the cauliflower in the butter for 4 minutes, stirring occasionally.
In a small bowl, add the remaining chicken broth, remaining butter, heavy whipping cream, fresh lemon juice, olive oil, poultry seasoning, rosemary, oregano, salt, and pepper. Reserve the parsley to sprinkle on top of the chicken in a later step.
Pour mixture into the skillet and bring riced cauliflower to a boil. Reserving the parsley for later.
Put the already browned chicken on top of the riced cauliflower and place a lemon slice on top of each chicken thigh. (If you don't have lemon slices, it's okay to omit.)
Reduce heat to low and simmer for 5 minutes covered.
While the chicken and cauliflower are simmering, steam the fresh green beans in the microwave. I bought a bag of green beans that can be steamed in the microwave for about 5 minutes. If you don't have a steam bag add fresh green beans to a microwave-safe dish with 1/3 cup of water cook for 6 minutes, then drain.
Remove the lid from the skillet and move the chicken to one side. On the other side, add the fresh steamed green beans on top of the cauliflower rice.
Cover and simmer on medium/low for 7 minutes.
Remove the lid from the skillet and check the temperature of the chicken. The internal temperature should read 165 degrees.
Cooking times may vary due to variances in the thickness of chicken thighs. If the chicken isn’t done yet, cover with the lid again and cook until it reaches 165 internal temperature. The digital thermometer should be inserted into the thickest part of the chicken.
If the sauce hasn’t cooked down completely, spoon over each chicken breast before serving, and sprinkle parsley over the top.