One-Pan Chicken & Brussels Sprouts Skillet
This one-pan Chicken & Brussels Sprouts Skillet brings together crispy bacon, caramelized Brussels sprouts, and juicy seared chicken tossed in a sweet-tangy glaze—ready in just 30 minutes.
Servings: 4 servings
Calories: 385kcal
Cost: 2
Equipment
- 12-inch skillet (cast iron recommended)
- slotted spoon
- mixing bowl
- Tongs
- whisk
Ingredients
- 4-6 strips bacon, cut into 1/2-inch pieces
- 1.5 lb boneless skinless chicken breasts or thighs, cut into 1-inch pieces
- 1.5 lb Brussels sprouts, trimmed and halved
- 1 medium onion, sliced
- 3-4 cloves garlic, minced
- 2 tbsp pure maple syrup or honey
- 1 tbsp balsamic vinegar or glaze
- 1 tbsp Dijon mustard (optional)
- 1 tbsp butter or olive oil (if needed)
- salt and black pepper, to taste
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika (optional)
- toasted pecans or walnuts, for garnish (optional)
- fresh parsley, for garnish (optional)
Instructions
- Cut the bacon into 1/2-inch pieces. Heat a large skillet over medium heat and cook the bacon for 6–8 minutes until crispy. Remove bacon with a slotted spoon, leaving the fat in the pan.
- Pat chicken dry and season with salt, pepper, garlic powder, and smoked paprika. Increase heat to medium-high and sear chicken in the bacon fat for 3–4 minutes per side until cooked through. Remove from skillet.
- If needed, add butter or oil. Add Brussels sprouts cut-side down and onions around them. Season with salt and pepper. Cook undisturbed for 4–5 minutes until caramelized, then stir and cook 3–4 more minutes until tender.
- Return chicken and bacon to the skillet. Add garlic and cook for 1 minute until fragrant.
- Whisk together maple syrup, balsamic vinegar, and Dijon mustard. Pour over the skillet and toss to coat.
- Cook 2–3 minutes, stirring frequently, until the sauce slightly reduces and glazes all ingredients. Adjust seasoning to taste.
- Remove from heat and serve immediately. Garnish with toasted nuts and parsley if desired.
Notes
For perfect Brussels sprouts, place them cut-side down and avoid stirring for several minutes to achieve deep caramelization. Use a large 12-inch skillet to prevent overcrowding. Chicken thighs provide the juiciest results, but breasts also work. Omit maple syrup for Paleo/Whole30 compliance. The Dijon-maple glaze adds flavor depth and is highly recommended. Serve immediately for maximum crispiness.