Kick off your year right with this ranch chicken, brussels sprouts and bacon skillet! It’s Whole30 compliant and fully delicious.
Here it is! My first recipe of 2017. I can’t believe another year has come and gone. I’ve been at this blogging thing for a few years now. It’s gone by all too quickly. While I’ve learned a lot, I still have a long way to go. Sometimes it can be frustrating and discouraging. Other times, blogging is fun and inspiring. Meanwhile, I keep sharing recipes!
My first recipe of the year is a lovely ranch chicken, brussels sprouts and bacon skillet. Quite a mouthful – both literally and figuratively. This chicken skillet is a new favorite in the Davis household. We just started Whole30 for January and this was one of our first Whole30 compliant meals! While Whole30 isn’t always the easier to follow, this recipe certainly has made it easier.
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!
What other recipe would you like to see from this blog in 2017? I’d love to hear your ideas and suggestions!
Make sure to check out my post in the bacon feed of The Feed Feed!
Ranch Chicken, Brussels Sprouts and Bacon Skillet
For the brussels sprouts:
- 1 lb Brussels sprouts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
For the ranch seasoning:
- 2 teaspoon dried parsley
- 1 1/2 teaspoon onion powder
- 1 teaspoon dried dill
- 2 teaspoons dried chives
- 1/2 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For the skillet:
- 1 lb chicken breast sliced into strips
- 1 tablespoon olive oil
- 6 slices of bacon previously cooked and diced
- 1/4 cup chicken broth
Preheat the oven to 350 degrees and prep a medium baking sheet.
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.
Meanwhile, make the ranch seasoning. Combine all ingredients in a small bowl and set aside.
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.
Once the sprouts are cooked, remove them from the oven and add them to skillet. Then, add in the diced bacon.
Next, season the entire skillet with the ranch seasoning. Top the mixture with the chicken broth.
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.