Chicken Breast Fillets in Piquant Sauce with Bacon and Vegetables

This recipe is easy and comes together quickly, and is served over pasta or white rice.

Boneless-chicken like chicken breast fillets is best for this recipe. And I like to cut mine into small cubes so that there is more surface area in contact with the creamy Piquant sauce.

For the vegetables, I used

For the Piquant sauce, I am using only cheese from Buko. This is a Danish brand, but I think you can also buy Piquant cheese at your local grocery stores.

I serve this chicken breast fillets with creamy piquant sauce over pasta or white rice.

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You will need:

  • 500 grams chicken breat fillets
  • 100 grams bacon bits
  • cooking oil, for frying
  • salt and pepper
  • 1 onion, peeled and chopped
  • 1 leek, washed and sliced
  • 2 bell peppers, finely diced
  • 300 grams broccoli, cut into florets
  • 1 tsp dried thyme
  • 1 tbsp tomato puree
  • 1 can crushed tomatoes
  • 200 grams piquant cheese
  • 150 ml heavy cream

To serve

  • pasta or white rice


  1. Preheat your oven to 200 degrees Celcius (400F). Cut each chicken breast into small pieces.
  2. In a non-stick skillet, fry bacon bits until just crisp over medium-high heat. Drain on paper towels, then set aside.
  3. Using the same pan, fry chicken pieces for 2 minutes and season with salt and pepper. Once done, place cooked chicken in a baking dish.
  4. Drizzle the crispy bacon over the chicken.
  5. In another pan, heat cooking oil, then cooks onion and leek for 2 minutes.
  6. Add the rest of the ingredients, then mix and simmer for 5 minutes.
  7. Pour the vegetable and piquant sauce over chicken and bacon.
  8. Bake in the preheated oven for about 25 minutes.
  9. Serve over cooked pasta or white rice.

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