Creamy Cauliflower Chicken

Creamy cauliflower chicken with chunky bacon lardons is an easy comfort food dinner. Delicious served with creamy mash to soak up the sauce.

Ingredients

Full recipe with amounts can be found in the recipe card below.

• Bacon/pancetta.
• Onion.
• Garlic.
• Cauliflower.
• Fresh thyme. 
• Chicken stock/broth.
• Cream. Heavy/Whipping.
• Lemon juice.
• Chicken breasts. Boneless chicken thighs can also be used.
• Salt and pepper. 

How to make cauliflower chicken

1. Brown the chicken: Place chicken breasts in between two sheets of parchment paper and gently thin out with a meat mallet or rolling pin. Drizzle with a little oil and season on both sides with salt and pepper. Heat a large, deep pan over medium-high heat. Add the chicken breasts then allow to cook for 2-3 minutes per side until golden brown. Remove and set aside.
2. Make the cauliflower sauce: In the same pan, add the bacon and cook until crisp and golden. Remove and set aside. Drain off the bacon fat, leaving 1-2 tablespoons behind. Add the onion and garlic to the pan and sauté until soft and fragrant. Add the cauliflower florets and thyme and cook for 5 minutes. Pour in the chicken stock, cream and lemon juice then season with salt and pepper. Allow to simmer until the cauliflower is almost tender. Add the chicken back to the pan along with any of its resting juices and allow to cook for another 5 minutes until the chicken is heated through and cooked throughout. Serve with side dishes of your choice.

Can I make this ahead?

This recipe can be made and cooled then stored in the fridge the day before you intend to serve it. Add another splash of stock then reheat over medium high heat until hot throughout. Leftovers can be stored covered in the fridge for 2 days.

Easy chicken recipes

1. Curried Grilled Chicken Breast
2. Lemon Rosemary Air fryer chicken thighs
3. Creamy Mushroom Parmesan Chicken

Creamy cauliflower chicken

Creamy cauliflower chicken with chunky bacon lardons is an easy comfort food dinner. Delicious served with creamy mash to soak up the sauce.

4.65 from 14 votes

Print Pin Rate

Course: Dinner

Cuisine: American

Keyword: Cauliflower chicken, chicken and cauliflower, gluten free

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Calories: 382kcal

Author: Alida Ryder

Servings: 4

Ingredients

• 500 g (1lb) chicken breasts
• 250 g (½lb) bacon
• 1 onion finely chopped
• 4 garlic cloves crushed
• 3 cups cauliflower sliced into small florets
• 1 tsp fresh thyme
• 1 cup chicken stock
• 1 cup cream
• 1 tsp lemon juice
• salt and pepper to taste

Instructions

• Place chicken breasts in between two sheets of parchment paper and gently thin out with a meat mallet or rolling pin.
• Drizzle with a little oil and season on both sides with salt and pepper.
• Heat a large, deep pan over medium-high heat. Add the chicken breasts then allow to cook for 2-3 minutes per side until golden brown. Remove and set aside. 
• the same pan, add the bacon and cook until crisp and golden. Remove and set aside.
• Drain off the bacon fat, leaving 1-2 tablespoons behind.
• Add the onion and garlic to the pan and sauté until soft and fragrant.
• Add the cauliflower florets and thyme and cook for 5 minutes. Pour in the chicken stock, cream and lemon juice then season with salt and pepper.
• Allow to simmer until the cauliflower is almost tender.
• Add the chicken back to the pan along with any of its resting juices and allow to cook for another 5 minutes until the chicken is heated through and cooked throughout.
• Serve with side dishes of your choice. 

Nutrition

Calories: 382kcal | Carbohydrates: 11g | Protein: 38g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 836mg | Potassium: 934mg | Fiber: 2g | Sugar: 4g | Vitamin A: 368IU | Vitamin C: 42mg | Calcium: 61mg | Iron: 2mg