Chicken Bacon Ranch Skillet with Roasted Brussels Sprouts


  • 4 slices bacon
  • 1.5 lbs chicken tenders
  • 1 lb brussels sprouts
  • 1 Tbsp olive oil
  • 1 tsp minced garlic
  • 1/2 packet ranch seasoning


  1. Preheat the oven to 375
  2. In a medium-sized bowl, toss the sprouts with 1 Tbsp olive oil, garlic and a small pinch of salt.  Spread them evenly on a large prepared baking sheet.
  3. When preheated, put brussels in the oven and roast for 25 minutes, until crispy
  4. while brussels are roasting, put the chicken dry and cut into bite-sized pieces. Set aside
  5. Heat a large a cast iron skillet over medium heat.  Once hot, cook the bacon for about 3 minutes per side until slightly crispy.
  6. When the bacon is cooked through, remove it from the pan and place on a paper towel
  7. With the cast iron still hot, add your chicken in single layer.  Do not move it for about 5 minutes so the bottoms brown. Then flip over the chicken and cook for another 4-5 minutes.
  8. Turn the heat down on the cast iron to medium low and add the brussels and bacon, along with garlic and ranch seasoning.
  9. Stir lightly with a wooden spoon to the seasoning spreads evenly.  Warm the flavors together for about 5 minutes.