Chicken, Brussels Sprouts and Bacon Skillet for One
A simple one pan meal with chicken thighs, brussels sprouts and bacon.
Servings 1 person
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!
Notes
Oven temperatures may differ. The chicken will be done when it reaches an internal temperature of 165°F.