This chicken and brussels sprouts skillet has a beautiful smokey flavour thanks to the bacon and smoked paprika.
The recipe is as simple as it is tasty since you use the same spices for the chicken and brussels sprouts. All you have to do is divide up the spice mix once you’ve prepped it – half will be for your chicken, half will be for your brussels sprouts.
Another great aspect of the dish is the method used to cook the chicken which results in extra crispy skin and a nice juicy middle. This is because you start by cooking the chicken skin-side-down on the stovetop in some of the bacon fat to really crisp it up. Then you flip the chicken and finish it in the oven alongside the brussels sprouts. From there you’ll pull the sizzling skillet out of the oven and sprinkle the bacon on top.
A pro-tip when baking brussels sprouts – don’t forget that the shells/layers that come off when seasoning or slicing should still be added to the pan for roasting as they crisp up really nicely and are actually the best part of eating brussels sprouts (in my opinion!). Enjoy!
Equipment and Tools I Use for this Recipe
Chicken, Brussels Sprouts and Bacon Skillet for One
Ingredients
- 1-2 strips bacon you choose how bacony you want it!
- ½ teaspoon fine sea salt divided
- ½ teaspoon black pepper divided
- ½ teaspoon smoked paprika divided
- ½ teaspoon garlic powder divided
- 8-10 brussels sprouts trimmed and halved
- 1 tablespoon olive oil
- 2 chicken thighs bone-in, skin-on
Instructions
- Preheat oven to 425°F
- Cook the bacon: In a cast iron skillet, cook bacon on medium heat until crisp. Set aside in a bowl, reserving 1 tablespoon of the bacon drippings in the pan.
- Mix the spices: Combine salt, pepper, smoked paprika and garlic powder in a small bowl.
- Prep the brussels sprouts: In a large bowl, toss brussels sprouts with olive oil. Add half of the spice mix and toss to coat.
- Prep the chicken: Trim excess fat from the chicken thighs and pat them dry with a paper towel. Rub the remaining spice mix on both sides of the thighs.
- Cook the chicken on the stove: Heat the reserved bacon fat on medium high. Add the chicken, skin side down to the skillet and cook undisturbed for 3-4 minutes (or until the fat from the skin has rendered). Remove from heat.
- Cook the chicken and brussels sprouts in the oven: Flip chicken, skin facing up, and push to one side of the skillet. Fill the other half of the skillet with the prepped brussels sprouts, making sure they sit in a single layer. Bake for 20 minutes, flipping the brussels sprouts halfway through cooking.
- Top with bacon: Sprinkle cooked bacon over the skillet and enjoy!
