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Bacon and Broccoli Chicken Bake in Garlic Coconut Cream Sauce

This recipe was inspired by the fact that I had some broccoli and bacon to use up and the combo sounds amazing. I can't say I am disappointed in the results. Enjoy! 

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 430 kcal
Author Brittany Miller

Ingredients

  • 5 Strips Bacon, cut into 1in cubes
  • 1 pound boneless, skinless chicken thighs
  • 1 tbsp butter I prefer grassfed
  • 1/2 Chopped white onion
  • 4 cups broccoli, chopped or 2-3 heads of broccoli
  • 3-5 cloves minced garlic
  • 1 can coconut cream I found this at Trader Joe's. If you can't find this, use the cream from 2 cans of full fat coconut milk with only a bit of the water
  • 1/4 cup nutritional yeast
  • Salt and Pepper to taste
  • 1-2 tsp arrowroot powder (optional)

Instructions

  1. Preheat oven to broil. Fry bacon on medium-low heat in large oven safe skillet (I used a cast iron skillet). Move bacon to paper towel to cool. Drain bacon fat, leaving small amount to use for chicken

  2. Season chicken thighs with salt and pepper. Cook until internal temperature reaches 165 degrees. Remove from skillet.

  3. Add butter to pan. Cook onions until translucent. Then add broccoli to pan and season with salt and pepper. Stir to coat with butter. Cook 2-3 minutes and then add garlic. Cook until fragrant (1-2 minutes).

  4. Once garlic is fragrant, add coconut cream. Stir and combine all ingredients in pan. Reduce heat and allow sauce to simmer (this is a good time to add in arrowroot powder if you want to thicken the sauce a bit.).

  5. Add bacon, and chicken back into skillet. Add nutritional yeast. Stir to incorporate all flavors. 

  6. Put under broiler for ~4-5 minutes until bubbly. 

Recipe Notes

If you aren't dairy free, parmesan can be subbed for nutritional yeast. Or top with your favorite shredded cheese. Coconut cream can be subbed for regular cream.