Easy One-Skillet Chicken, Bacon & Brussels Sprouts

Jump to Recipe

There’s something about a meal that smells like comfort the moment it hits the pan—and this One-Skillet Chicken, Bacon & Brussels Sprouts does just that. It’s smoky, savory, slightly tangy, and comes together in one skillet, which means minimal cleanup and maximum flavor.

This is one of those recipes I keep in rotation because it’s reliable, satisfying, and just plain tasty. Crispy bacon, tender chicken, and Brussels sprouts with golden edges all play together perfectly, and a squeeze of lemon at the end brightens the whole dish. It’s great on its own as a paleo-friendly option, or I love it served over rice to make it extra hearty.

The Good Stuff

Bacon
Diced small and cooked from cold, bacon is the flavor base here. The rendered fat becomes the backdrop for everything else in the skillet, bringing that irresistible smoky richness.

Onion
Chopped medium so it softens and sweetens without disappearing. The onion adds depth and balances the salty, smoky bacon.

Garlic
Fresh, minced, and cooked just briefly. Garlic adds warmth and aroma without overpowering the other ingredients.

Chicken
Cut into ½–1-inch pieces so it cooks evenly and stays juicy. This is the heart of the meal and the perfect protein to carry all the flavors.

Brussels Sprouts
Halved and cooked cut-side down until crisped and caramelized. They provide a tender, slightly sweet counterpoint to the richness of the bacon and chicken.

Paprika
A pinch of smoked or regular paprika goes straight onto the chicken for warmth, subtle smokiness, and a richer color.

Lemon Juice
A squeeze of fresh lemon at the end brightens the dish and ties all the flavors together.

Salt & Black Pepper
Simple, essential, and added just enough to let every ingredient shine.

How It’s Made

Start by adding the diced bacon to a cold, large skillet over medium heat. Cook slowly until crispy, then remove with a slotted spoon, leaving as much of the flavorful grease in the pan as possible.

Add the chopped onion to the skillet and cook until slightly translucent. Stir in the garlic and cook for about a minute, until fragrant, then remove the onion and garlic, leaving the grease behind.

Next, add the chicken pieces to the skillet. Season with paprika, salt, and pepper, then cook until just done, about 6–8 minutes depending on size. Remove the chicken, keeping the grease in the pan—it’s what makes the Brussels sprouts taste so incredible.

Place the halved Brussels sprouts cut-side down in the skillet. Let them cook undisturbed for 6–8 minutes until golden and slightly crispy. Stir and continue cooking for another 6-ish minutes until tender and lightly browned.

Return the chicken, bacon, onion, and garlic to the skillet. Mix everything together, then squeeze the juice of half a lemon over the top and toss to combine. Taste and season with salt and pepper if needed.

Serve hot, over rice or topped with shredded Parmesan if desired, for a simple, one-pan meal that’s hearty, comforting, and full of flavor.