One Pan Creamy Chicken, Broccoli and Cauliflower skillet

This creamy chicken dish is perfect for all the family. Tender chicken breasts cooked in a rich creamy sauce with broccoli and cauliflower all made in one pan. It’s rich and decadent and super comforting.

This recipe isn’t difficult. I use onion powder in place of onions for one simple reason; if my son see’s an onion he won’t eat any of the dish. It is amazing, he can sniff out an onion a mile away but can’t find his school shoes on a Monday morning when they are right where they always are by the front door!

This recipe can be served with a host of different sides. It is lovely with mash, pasta or just plain potatoes and if like me you are cutting back on carbs, a simple green salad goes perfectly with this as it already has the veg cooked in with the chicken.


If you want to make this dish in less time, you can cut your chicken breasts into cubes or even cut the fillets in half width ways to cook quickly. I leave the fillets as are usually for these one pot dishes.

If you are using onions in place of onion powder, add them to the pan at the same time as the bacon.

  • 500 g chicken breasts (3 – 4 fillets)
  • 2 slices smoked bacon, cut into strips
  • 2 large garlic cloves, crushed
  • 1 heaped tsp onion powder
  • 2 tbsp olive oil
  • knob of butter about 15-20 g
  • 200 ml cream
  • 50 ml of water or stock
  • 260 g broccoli and cauliflower florets
  • 30 g grated Parmesan cheese
  • 1/3 cup of wine
  • salt and pepper


In a large heavy bottomed skillet or frying pan heat 1 tbsp olive oil. Cook the chicken breasts for 5 minutes on each side until browned. Once browned and cooked almost the way through, remove from the pan and set aside.

In the same pan, add the second tbsp of oil and the butter and add in your bacon. Cook until golden brown and sizzling.

To the bacon add the garlic and cook for 30 seconds.

Add in your onion powder and stir.

Immediately add in the wine and bring to a bubble.

Add in the broccoli and cauliflower, water/stock and the cream and stir well. Bring to a light bubble and then add in the Parmesan cheese.

Nestle the chicken fillets back in and on a medium heat allow to cook through, around 5 to 7 more minutes.

Season to your taste. The Parmesan and bacon add a good bit of salt to the dish so I usually just add a crack of black pepper once I plate up.

One thought

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s