Creamy cauliflower chicken with chunky bacon lardons is an easy comfort food dinner. Delicious served with creamy mash to soak up the sauce.
Course Dinner
Cuisine American
Keyword Cauliflower chicken, chicken and cauliflower, gluten free
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Servings 4
Calories 382kcal
Author Alida Ryder
Ingredients
500g (1lb) chicken breasts
250g (½lb) bacon
1onionfinely chopped
4garlic clovescrushed
3cupscauliflower sliced into small florets
1tspfresh thyme
1cupchicken stock
1cupcream
1tsplemon 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.