Creamy Chicken, Cauliflower and Broccoli Bake

This is such a flavorful recipe, it's unbelievably easy to get on the table, will please anyone - even those who have trouble eating broccoli! - and you'll probably have most of the ingredients in your refrigerator already! It's dairy-free, however if you can have a little bit of cheese I suggest sprinkling the top of the casserole with parmesan for the last 15 minutes of cooking time. This recipe is a great meal by itself, but it also pairs well with some cauliflower rice to absorb the sauce.
20 minutes
55 minutes
Show nutritional information
This is our estimate based on online research.
Fat:216 g
Carbohydrates:3 g
Protein:138 g
Calculated per serving.

Serves: 4

Serves: 4decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Optional: Brine the chicken for 1 to 6 hours in a salt-water solution beforehand for the meat to absorb moisture and stay very tender. If you did not plan ahead, you can skip this step.
  2. Preheat the oven to 410F. Place the broccoli and cauliflower florets in a baking dish, sprinkle with salt and pepper (no need to add olive oil) and roast for about 30-40 minutes until they are lightly brown and crispy around the edges.
  3. Chop the bacon into pieces. In a large frying pan, cook the bacon until crispy. Transfer to a plate with a slotted spoon and set aside.
  4. Cut the chicken breasts into cubes about 1x1 inch big. Brown the chicken in the remaining bacon fat (add a tablespoon or so of olive oil if needed), making sure not to overcrowd the pan otherwise the chicken will "steam" and not brown. Brown on one side for 2 minutes, then turn the pieces over with a pair of tongs and brown for another two minutes. Work in batches if your pan is too small. Set aside with the bacon.
  5. Chop the onion and mince the garlic. In the same pan, add some olive oil and cook the onion and garlic for a few minutes until the onion is translucent. Add the coconut milk and chicken broth and scrape the bottom of the pan with a wooden spoon to detach any brown bits. This will concentrate all the flavors into the creamy sauce. Add a pinch of salt and a good crack of pepper (to taste, depending on the saltiness of your broth) and let the sauce simmer for 5 minutes on low heat.
  6. Take out the broccoli and cauliflower florets from the oven, they should now be brown and crispy. Add the chicken, bacon and sauce and stir around to combine. Put the dish back in the oven and bake for 15 minutes.


Oven cooking times may vary depending on the type of oven you use. I use an old gas oven which generally takes more time to cook than electrical ovens. Watch your broccoli and cauliflower after 25-30 minutes to make sure they don't burn.

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  1. slowcarbchef
    October 9, 2014

    Love this recipe! Its the 2nd one I’ve made off of this list and both have been great https://www.primalpalate.com/paleo-blog/12-one-pot-paleo-meals/. One small correction: I noticed that the onions and garlic weren’t listed in the ingredients section.


    1. Kara McCartney
      Kara McCartney
      October 20, 2014

      Thank you for letting us know. We have now added the ingredients. If there is every any confusion, simply click the “View Original Recipe” link to the right of the photo to visit the author’s blog. Thanks for letting us know! Kara

  2. sehrle
    November 23, 2015

    The comment above and the link to the original recipe seem to be a scam. Please beware.

    1. November 23, 2015

      The above link is to another post on our site. That is not a scam.
      The link to the original recipe looks to be broken, maybe because the recipe author has decided to stop blogging. Just wanted to clear that up!

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