HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCheesy Bacon Topped Chicken
Cheesy Bacon-Topped Chicken

Cheesy Bacon-Topped Chicken

with Fries & Creamy Slaw

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Pair juicy chicken thighs with our homely Aussie spice blend and you’ve got a match made in heaven. With a topping of gooey Cheddar cheese and oven-baked fries wanting to join in on the fun, we just couldn’t say no. More is more in our books, and you’ll love us for it!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time35 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





1 packet

chicken thigh

1 bag

slaw mix

1 packet



1 packet

diced bacon

1 sachet

Aussie spice blend

1 packet

shredded Cheddar cheese


Not included in your delivery

olive oil

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3299 kJ
Fat50.3 g
of which saturates14.9 g
Carbohydrate34.9 g
of which sugars5.3 g
Protein53.2 g
Sodium1558 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

Preheat the oven to 240°C/220°C fan-forced. Cut the potato into fries, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then bake until tender, 20-25 minutes.


While the fries are baking, roughly chop the cucumber. In a medium bowl, combine the Aussie spice blend and a drizzle of olive oil. Season with salt, then add the chicken thigh and turn to coat. Set aside.


When the fries have 10 minutes cook time remaining, heat a large frying pan drizzle over a medium-high heat with olive oil. Cook the bacon, breaking up with a spoon, until golden, 4-5 minutes. Transfer to a bowl. Return the pan to a medium-high heat with another drizzle of olive oil, if needed. Cook the chicken, turning occasionally, until browned and cooked through, 10-14 minutes.

TIP: The spice blend will char in the pan – this adds to the flavour!


In the last 3 minutes of cook time, top the chicken with the bacon and shredded Cheddar cheese. Cover with a lid or foil until the cheese has melted, 2-3 minutes.


While the chicken is cooking, combine the slaw mix, cucumber, 1/2 the mayonnaise and a drizzle of olive oil in a large bowl. Toss to coat and season to taste.


Divide the cheesy-topped chicken between plates. Serve with the fries and creamy slaw. Serve with the remaining mayo.