Ranch Chicken, Brussels Sprouts and Bacon Skillet

  • Serving Size4


    For the brussels sprouts:

    • 1 lb Brussels sprouts

    For the skillet:

    • 1 lb chicken breast sliced into strips
    • 3 slices of bacon previously cooked and diced
    • 1/4 c chicken broth

    For the ranch seasoning:

    • 2 tsp dried parsley
    • 1 1/2 tsp onion powder
    • 1 tsp dried dill
    • 2 tsp dried chives
    • 1/2 tsp mustard powder
    • 1/2 tsp salt
    • 1/2 tsp pepper

    Other seasonings:

    • Approved oil
    • 1 tsp salt
    • 1 tsp pepper



    Preheat the oven to 350 F and prep a medium baking sheet.


    Clean the Brussels sprouts, cut off the stems and chop in half. Toss the sprouts with approved oil, salt and pepper and place on the baking sheet. Bake for 25 minutes, or until exterior leaves begin to char.


    Meanwhile, make the ranch seasoning. Combine all ingredients in a small bowl and set aside.


    Next, heat approved oil in a large skillet. Season the chicken as desired (I just used salt and pepper). Add the chicken to the skillet and cook for 4-5 minutes on each side until browned.


    Once the sprouts are cooked, remove them from the oven and add them to skillet. Then, add in the diced bacon.


    Next, season the entire skillet with the ranch seasoning. Top the mixture with the chicken broth.Bring the stock to a simmer and cover the skillet. Cook for 5-10 minutes until all the flavors have combined and the chicken is fully cooked.

    Recipe adapted from: twoplacesatonceblog.com

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