Creamy Chicken And Broccoli Bake With Cheddar And Bacon

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 45 min · Chicken · gluten-free, low-carb, high-protein

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 1 lb, cut in chunks boneless skinless chicken thighs
• 3/4 lb broccoli florets
• 3 slices, chopped thick-cut bacon
• 4 oz, shredded sharp cheddar
• 4 oz cream cheese
• 1/2 cup heavy cream
• 1, diced yellow onion
• 2 cloves, minced garlic
• 1 tbsp olive oil
• 1/2 tbsp dijon mustard
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper

Method (tap to check — screen stays awake)

1. Heat the oven to 400F. Crisp the bacon in a large oven-safe skillet over medium heat for 8 minutes, then lift it out and leave the fat.
2. Season the chicken and brown it in the bacon fat over medium-high for 6 minutes, turning once, until the outside has color. It does not need to be cooked through yet.
3. Add the onion and cook 3 minutes until softened, then the garlic for 30 seconds. Stir in the cream cheese and heavy cream and whisk 3 minutes until completely smooth with no lumps left.
4. Stir in the dijon, paprika, half the cheddar and the broccoli, tossing until every floret is coated.
5. Top with the remaining cheddar and bake 18 to 20 minutes, until the sauce bubbles at the edges and the cheese has browned in patches. Scatter the bacon over and rest 5 minutes before serving.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook