The Dinner Planner


Creamy Chicken and Bacon Bake

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Servings 4


  • 2 rashers bacon - roughly chopped
  • 1 small onion - finely sliced
  • 2 garlic cloves - crushed
  • 500 grams chicken thighs
  • 1 small cauliflower - cut into florets
  • 1 small head broccoli - cut into florets
  • 1 bunch silverbeet - leaves removed and roughly chopped. Stems finely sliced
  • ½ cup cream
  • ¼ cup thyme
  • ½ - 1 cup grated cheese mozzarella or tasty



  • Chop the cauliflower and broccoli into equal sized florets. Slice the stems finely. Cut the onion in half and finely slice into strips. Remove the leaves off the silverbeet and finely slice the stems (add the stems with the onion). Roughly chop bacon and add to onion.


  • Preheat the oven to 200C.
  • Heat a large oven proof pan with lid on stove on medium heat. Add bacon, onion, silverbeet stems and garlic and cook for 5 minutes. Add a splash of oil if the pan is sticking. Remove and set aside.
  • Season the chicken thighs with salt and pepper and place in pan. Cook for 2 minutes each side. Return the bacon mix to the pan.
  • Add the cauliflower, broccoli, cream, thyme and silverbeet leaves. Season with salt and pepper. Toss to combine. Cover in cheese. Pop in oven for 20 minutes.

Tips and Variations

VEGETARIAN - Add 400 grams potato sliced into 1cm rounds to the pan after the garlic and onion fry. Top with some grated parmesan as well as the cheese. We also like to add 100 grams button mushrooms to the mix.


Calories: 401kcal | Carbohydrates: 18g | Protein: 34g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 170mg | Sodium: 289mg | Potassium: 1076mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1730IU | Vitamin C: 174mg | Calcium: 242mg | Iron: 3mg

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