Description
A rich and comforting creamy chicken and bacon cauliflower bake, loaded with savory flavors and baked until bubbly and golden for a satisfying low-carb dinner.
Ingredients
- 2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 large head cauliflower, cut into florets
- 6 slices bacon, cooked and crumbled
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Steam or blanch the cauliflower florets for 4–5 minutes until just tender. Drain well.
- Heat olive oil in a large skillet over medium heat.
- Add chicken pieces, season with salt, pepper, paprika, and thyme, and cook until lightly browned.
- Add garlic and sauté for 30 seconds until fragrant.
- Reduce heat and stir in heavy cream and cream cheese until smooth.
- Mix in half of the cheddar and mozzarella cheeses.
- Fold in the cauliflower and crumbled bacon.
- Transfer mixture to the prepared baking dish and top with remaining cheese.
- Bake uncovered for 25–30 minutes until bubbly and golden.
- Garnish with fresh parsley and serve warm.
Notes
- Drain cauliflower thoroughly to avoid excess moisture.
- Use rotisserie chicken to save time.
- Add mushrooms or spinach for extra vegetables.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American