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.