Chicken, Brussels Sprouts, Butternut Squash, and Bacon Skillet

There’s something so satisfying about whipping up a meal that’s so delicious but also super easy to make. One of my favorite go-to dinners is this Chicken and Brussels Sprouts Skillet and I’m sure it’s going to be one of yours too.

It’s one of those dishes that checks all the boxes—minimal cleanup, loads of flavor, and satisfyingly hearty. Plus, it’s all done in just one pan, which means you won’t be stuck doing dishes forever afterward.

If you’re anything like me, finding a balance between eating healthy and not spending your whole evening in the kitchen can feel like a challenge. That’s why this one-pan chicken Brussels sprouts skillet is a favorite dinner recipe in our weekly meal rotation. The chicken is tender and juicy, the Brussels sprouts get that perfect crispy edge, and the garlic and herbs just tie it all together. It’s a great way to get a wholesome, flavorful dinner on the table with no fuss.

What I love most is how versatile it is—you can easily swap out the veggies or add your favorite seasoning to make it your own. It’s also a great way to use up leftover chicken or veggies hanging out in the fridge. Whether you’re making a weeknight dinner for yourself, your family, or hosting friends, this dish is sure to impress without stress. 

Ingredients

• Olive Oil: For browning while adding a rich, smooth flavor.
• Boneless Skinless Chicken Breasts: Provides lean protein.
• Salt and Pepper: Enhances the natural flavors of the ingredients.
• Bacon: Adds a smoky, savory flavor and crispy texture.
• Brussels Sprouts: Offers a slightly nutty flavor and of course, they’re super healthy.
• Butternut Squash: A sweet, creamy contrast to this savory dish.
• Onion: Adds sweetness and depth of flavor, balancing the dish.
• Garlic: Adds aromatic flavor.
• Fresh Thyme: Delivers an earthy, herbal note. 1/4 to 1/3 the amount of dried thyme may be substituted.
• Chicken Broth: Keeps the dish moist while adding a subtle savory depth.
• Pecans: Adds a crunchy texture and a hint of buttery, nutty flavor.

Directions

Following are basic instructions for this dish. The full instructions are in the recipe card below.

Put olive oil in the skillet. Season the chicken.

Add the chicken and cook. Transfer to a plate and set aside.

Reduce heat. Add chopped bacon and cook. Transfer bacon to a plate lined with paper towel.

Increase skillet heat. Add Brussels sprouts, squash, onion, garlic, thyme and 1/2 teaspoon salt. Cook for about 10 minutes.

Pour in broth and bring to a boil. Cook.

Add the cooked chicken and heat. Stir in cooked bacon and chopped pecans.

Recipe Tips

1. Preheat the skillet before adding ingredients for better browning.
2. Avoid overcrowding the pan to ensure everything gets properly cooked and browned.
3. To ensure even cooking, cut the chicken and Brussels sprouts into uniform pieces, so they will cook at the same rate.

Variations

1. Swap out Brussels sprouts with broccoli or green beans for a totally different dish.
2. Add bell peppers in addition to the onion for extra flavor.
3. Incorporate a splash of balsamic vinegar, dijon mustard, honey, or stevia for a touch of sweetness and/or depth.
4. Swap sweet potatoes or regular potatoes for the squash.
5. Use walnuts, pumpkin seeds, or almonds instead of pecans.
6. For AIP, omit the nuts.
7. For a vegan alternative, chickpeas would be a great alternative for the chicken and this broth mix would work for the broth. Just make sure to reduce the salt because the mix is quite salty.

Serving Suggestions

This Chicken with Brussels Sprouts Recipe pairs beautifully with a side of creamy mashed potatoes, roasted sweet potatoes, crusty bread (this Focaccia Flax Bread makes a great addition), or over a bed of fluffy rice, cauliflower rice, Cauliflower Mash, or quinoa.  

For a lighter option, consider serving it alongside a fresh green salad with a balsamic vinaigrette. 

To elevate the meal, drizzle a bit of garlic aioli or a lemon herb sauce over the top. We love putting a bit of this Dairy-Free Ranch on top.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat.

FAQs

1. Can you use chicken thighs instead of chicken breasts?
   Yes, chicken thighs work great and add extra juiciness and flavor to the dish.
2. Can you make this dish ahead of time?
   Yes, you can prepare the ingredients ahead of time.

More Healthy Chicken Recipes

Here are some more easy weeknight dinner recipes that your whole family will love.

• 1 tbsp olive oil
• 3 boneless skinless chicken breasts cut into 1/2-inch cubes
• salt and black pepper
• 6 slices bacon, chopped
• 3 cups Brussels sprouts, trimmed and halved
• 1 medium butternut squash, peeled and cut into 1/2-inch cubes
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 tsp chopped fresh thyme
• 1 cup chicken broth
• 1/4 cup chopped pecans

• Put the olive oil in the skillet over medium-high heat.

• Season the chicken with salt and black pepper.

• Add the chicken and cook until lightly browned about 7-9 minutes. Transfer to a plate and set aside.

• Reduce skillet heat to medium. Add the chopped bacon and cook until crisp. With a slotted spoon, transfer the bacon to a plate lined with paper towel.

• Increase skillet heat back to medium-high. Add the Brussels sprouts, Hubbard squash, onion, garlic, thyme and 1/2 teaspoon salt.

• Cook for about 10 minutes, stirring frequently, until the onions are soft and beginning to look translucent.

• Pour in the chicken broth and bring to a boil. Cook for about 5 minutes.

• Add the cooked chicken and heat through. Stir in cooked bacon and chopped pecans.

Calories: 150kcal | Carbohydrates: 7g | Protein: 15g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 37mg | Sodium: 243mg | Potassium: 445mg | Fiber: 3g | Sugar: 2g | Vitamin A: 387IU | Vitamin C: 41mg | Calcium: 37mg | Iron: 1mg | Net Carbs: 4g

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.