Chicken, Bacon, and Brussels Sprout Skillet

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 6 slices bacon, chopped
• 1 pound brussels sprouts, trimmed and halved
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• Juice of 1 lemon
• 2 tablespoons chicken broth
• 2 tablespoons chopped parsley

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add bacon and cook until crispy, then remove with a slotted spoon and set aside.
3. 3 Season chicken with salt, pepper, paprika, and thyme. Add to the skillet and cook until browned.
4. 4 Remove chicken and add brussels sprouts, onion, and garlic to the skillet. Sauté until sprouts are tender and caramelized.
5. 5 Return chicken and bacon to the skillet. Stir in lemon juice and chicken broth.
6. 6 Simmer for 5 minutes to let flavors meld.
7. 7 Garnish with parsley before serving.

Equipment

• Large skillet
• Slotted spoon

Variations

• Add a splash of white wine with the lemon juice for extra depth.
• substitution of chicken with turkey for a lighter option.

Substitutions

• Substitute bacon with pancetta for a different flavor profile.
• Use vegetable broth instead of chicken broth for a vegetarian option.

Pairings

• Pairs well with a crisp Sauvignon Blanc.
• Serve with a side of garlic bread.

Nutrition

Tips

• For extra flavor, use turkey bacon if you prefer a leaner option.
• If brussels sprouts are large, quarter them for even cooking.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat gently in a skillet.

Serving Suggestions

• Serve with a side of mashed potatoes or a fresh green salad.
• Pairs well with a crusty bread to soak up every last bit of the pan juices.

FAQ