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Chicken & Brussels Sprouts Skillet

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

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)

Equipment

  • 12-inch skillet (cast iron recommended)
  • slotted spoon
  • mixing bowl
  • Tongs
  • whisk

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Return chicken and bacon to the skillet. Add garlic and cook for 1 minute until fragrant.
  5. Whisk together maple syrup, balsamic vinegar, and Dijon mustard. Pour over the skillet and toss to coat.
  6. Cook 2–3 minutes, stirring frequently, until the sauce slightly reduces and glazes all ingredients. Adjust seasoning to taste.
  7. 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.