Ranch Chicken Brussel Sprouts and Bacon Skillet

Two Places at Once


Description: I love this skillet because it’s full of flavor, but made with simple ingredients. The ranch seasoning is homemade and packed with flavor. The Brussels sprouts are cooked to perfection and the bacon adds something crispy with a smoky flavor. This meal certainly help usher in a month of fantastic Whole30 recipes. I may even have to make this one again!
$ 44.34
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Serves: 4
Time: 45 minutes (10 m prep, 35 min cook)
(Ingredients and measurements subject to availability)

Brussels sprouts:

  1. 1 lb Brussels sprouts
  2. 1 tablespoon olive oil*
  3. 1 teaspoon salt*
  4. 1 teaspoon pepper*

Ranch seasoning:

  1. 2 teaspoon dried parsley
  2. 1 1/2 teaspoon onion powder
  3. 1 teaspoon dried dill
  4. 2 teaspoons dried chives
  5. 1/2 teaspoon mustard powder
  6. 1/2 teaspoon salt*
  7. 1/2 teaspoon pepper*


  1. 1 lb chicken breast, sliced into strips
  2. 1 tablespoon olive oil*
  3. 6 slices of bacon, previously cooked and diced
  4. 1/4 cup chicken broth

*Not provided:

Salt and pepper
Baking sheet


  1. Preheat the oven to 350 degrees and prep a medium baking sheet.
  2. Clean the Brussels sprouts, cut off the stems and chop in half. Toss the sprouts with olive oil, salt and pepper and place on the baking sheet. Bake for 25 minutes, or until exterior leaves begin to char.
  3. Meanwhile, make the ranch seasoning. Combine all ingredients in a small bowl and set aside.
  4. Next, heat olive 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.
  5. Once the sprouts are cooked, remove them from the oven and add them to skillet. Then, add in the diced bacon.
  6. Next, season the entire skillet with the ranch seasoning. Top the mixture with the chicken broth.
  7. 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.

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