Chicken, Cauliflower & Bacon Tray Bake
This Chicken, Cauliflower & Bacon Tray Bake is the definition of wholesome comfort food which is hearty, golden, and utterly satisfying. It’s one of those dishes that fills your kitchen with the most irresistible aroma while the oven does all the hard work. Juicy, golden chicken thighs pair beautifully with caramelised cauliflower and crispy bacon, while a touch of cream and melted cheese brings everything together in the most luxurious way.
This tray bake is perfect for families or busy individuals who want a fuss-free dinner that feels like a warm hug at the end of the day. It requires minimal prep and just one tray, which means fewer dishes and more time to relax. It’s ideal for those who love big flavours but don’t want to spend hours in the kitchen, a true one-pan wonder.
The combination of salty bacon, creamy sauce, and earthy cauliflower makes this meal both nourishing and indulgent. It’s a clever way to sneak extra veggies into dinner, and it’s naturally gluten-free, making it a great option for those with dietary needs. If you’re looking for a dish that’s easy, crowd-pleasing, and guaranteed to become a weeknight staple, this one ticks all the boxes.
Chicken, Cauliflower & Bacon Tray Bake
Share Recipe Favourite Download PDF [cd_bring_button]Ingredients
- 1–2 tablespoons extra virgin olive oil
- 500–600 g chicken thighs I keep the skin on for more flavour
- sea salt & cracked black pepper
- 10 g butter
- 1 head cauliflower about 800–900 g, trimmed & cut into small florets
- 3 bacon rashers chopped
- 2 cups silverbeet or spinach leaves
- 1/2 cup pouring cream
- 1/4 cup thyme leaves
- 3 spring onions finely sliced
- 1 cup mozzarella cheese or tasty cheese, grated
Instructions
- Preheat the oven to 180°C conventional (180°C fan-forced).
- Place a large frying pan over high heat and add some olive oil. Add the chicken thighs to the pan, season with salt and pepper and cook on each side for about 3–4 minutes until nice and golden. Continue in batches until finished. Set aside.500–600 g chicken thighs, sea salt & cracked black pepper, 1–2 tablespoons extra virgin olive oil
- Add some more olive oil and the butter to the same pan and heat for 1–2 minutes. Add the cauliflower and bacon to the pan and cook, stirring for about 8–10 minutes. Add the silverbeet or spinach to the pan and stir for 1–2 minutes. Remove from the heat and add the cream, thyme and spring onion.1–2 tablespoons extra virgin olive oil, 10 g butter, 1 head cauliflower, 3 bacon rashers, 2 cups silverbeet, 1/2 cup pouring cream, 1/4 cup thyme leaves, 3 spring onions
- Pour the cauliflower mix into a 2 litre casserole dish. Assemble the chicken pieces in a layer over the top. Season well and sprinkle over the cheese.1 cup mozzarella cheese
- Bake for 20–25 minutes. Enjoy!
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