Easy Bacon Brussels Sprouts and Chicken

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Easy Bacon Brussel Sprouts and Chicken served over white rice in a bowl with orange pot in background. It is a perfect quick Fall Recipe!  It has a creamy sauce filled with salty bacon, earthy and almost nutty seared brussel sprouts, and hearty healthy chicken. Serve over rice (or Quinoa or pasta!).

BIte of Bacon Brussel Sprouts and Chicken on a fork over bowl with pot in back. It's a perfect quick Fall Recipe!  It has a creamy sauce filled with salty bacon, earthy and almost nutty seared brussel sprouts, and hearty healthy chicken. Serve over rice (or Quinoa or pasta!).

Here we go…it’s Bacon-Time!  Easy Bacon Brussels Sprouts and Chicken-Time to be exact, and it’s a perfect and quick Fall Recipe!  It has a creamy sauce filled with salty bacon, earthy and almost nutty seared brussels sprouts, and hearty healthy chicken.  The chicken and brussels sprouts obviously balance out any unhealthiness that the oh-so-delicious bacon brings to the table, right???

I have to admit that while I love bacon, I generally avoid it in order to be healthier.  However, there are times in life when you just gotta indulge and eat bacon.  That time is now and it’s combined with delicious brussels sprouts, a marriage made in heaven.  This Bacon Brussels Sprouts and Chicken recipe is also a great way to use leftover turkey from Thanksgiving!!  Simply shred or chut the turkey and use in place of the chicken and add it to the recipe when you would add back the cooked chicken.

Easy Bacon Brussel Sprouts and Chicken in a pot with wood spoon on counter. It's a perfect quick Fall Recipe!  It has a creamy sauce filled with salty bacon, earthy and almost nutty seared brussel sprouts, and hearty healthy chicken. Serve over rice (or Quinoa or pasta!).

Easy Bacon Brussel Sprouts and Chicken served over white rice in a bowl with orange pot in background. It is a perfect quick Fall Recipe!  It has a creamy sauce filled with salty bacon, earthy and almost nutty seared brussel sprouts, and hearty healthy chicken. Serve over rice (or Quinoa or pasta!).

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

PREP-AHEAD TO MAKE YOUR BACON BRUSSELS SPROUTS AND CHICKEN COOKING KIT

You are busy, so these are the steps you can do a day or two in advance to prepare food ahead!  (See the recipe below for more details)

Finely dice the onion. Trim the stems of the brussels sprouts if needed and peel any wilted or damaged leaves off. Then cut each in half. If a brussels sprout is much larger than the others, you can quarter it so that all pieces are roughly the same size.

Cut raw onions in measuring cup for Easy Bacon Brussel Sprouts and Chicken recipe. It's a perfect quick Fall Recipe!  It has a creamy sauce filled with salty bacon, earthy and almost nutty seared brussel sprouts, and hearty healthy chicken. Serve over rice (or Quinoa or pasta!).

Cut raw Brussel Sprouts in measuring cup for the Easy Bacon Brussel Sprouts and Chicken recipe. It's a perfect quick Fall Recipe!  It has a creamy sauce filled with salty bacon, earthy and almost nutty seared brussel sprouts, and hearty healthy chicken. Serve over rice (or Quinoa or pasta!).

Dice the bacon and cut the chicken into bite size pieces.

Cut raw bacon for Easy Bacon Brussel Sprouts and Chicken recipe. It's a perfect quick Fall Recipe!  It has a creamy sauce filled with salty bacon, earthy and almost nutty seared brussel sprouts, and hearty healthy chicken. Serve over rice (or Quinoa or pasta!).

Cut raw chicken for Easy Bacon Brussel Sprouts and Chicken recipe. It's a perfect quick Fall Recipe!  It has a creamy sauce filled with salty bacon, earthy and almost nutty seared brussel sprouts, and hearty healthy chicken. Serve over rice (or Quinoa or pasta!).If you are doing the prep a day or more ahead, then seal in storage containers and place all prepped ingredients in the fridge.

COOK YOUR BACON BRUSSELS SPROUTS AND CHICKEN RECIPE

For this recipe and other soups and stews I absolutely LOVE My Le Creuset Dutch Oven.  It was my Mom’s and now it’s mine and I feel like she’s with me in the kitchen when I cook with it.  Not to mention, it’s just a gorgeous piece of cookware.  Of course, you can use any other soup pot or dutch oven.  Here is the one that I have 🙂

I love this dish served over rice, but you can swap with Quinoa or Pasta if you want.  Make rice according to package instructions.

Next, preheat a skillet, dutch oven, or large bottom pot on MEDIUM heat.  Add the bacon and cook to render the fat for about 8 minutes.  Remove the bacon to a plate, leaving the fat in the pan for the next step.

Diced bacon cooking in pot for the Easy Bacon Brussel Sprouts and Chicken recipe. It's a perfect quick Fall Recipe!  It has a creamy sauce filled with salty bacon, earthy and almost nutty seared brussel sprouts, and hearty healthy chicken. Serve over rice (or Quinoa or pasta!).

Cooked bacon in pot for the Easy Bacon Brussel Sprouts and Chicken recipe. It's a perfect quick Fall Recipe!  It has a creamy sauce filled with salty bacon, earthy and almost nutty seared brussel sprouts, and hearty healthy chicken. Serve over rice (or Quinoa or pasta!).

To the bacon fat, add the chicken and brown (takes about 4-5 minutes). Then turn the chicken to brown the other side and finish cooking through. Another 3-4 minutes. Remove the chicken to the plate with the bacon.

Cooked chicken in pot for the Easy Bacon Brussel Sprouts and Chicken recipe. It's a perfect quick Fall Recipe!  It has a creamy sauce filled with salty bacon, earthy and almost nutty seared brussel sprouts, and hearty healthy chicken. Serve over rice (or Quinoa or pasta!).

Cooked chicken and bacon on plate for the Easy Bacon Brussel Sprouts and Chicken recipe. It's a perfect quick Fall Recipe!  It has a creamy sauce filled with salty bacon, earthy and almost nutty seared brussel sprouts, and hearty healthy chicken. Serve over rice (or Quinoa or pasta!).To the same pan, lower the heat to low and add the onions.  Cook for about 5 minutes to soften, stirring so as not to burn.  Turn the heat back up to medium and add the brussel sprouts with a touch of olive oil if needed at this point.  Add 1/2 tsp Salt and 1/2 tsp Pepper, then stir.  Cook for 4-5 minutes until the brussels sprouts begin to sear and soften.

Adding onions to pot for Easy Bacon Brussel Sprouts and Chicken recipe. It's a perfect quick Fall Recipe!  It has a creamy sauce filled with salty bacon, earthy and almost nutty seared brussel sprouts, and hearty healthy chicken. Serve over rice (or Quinoa or pasta!).

Cooking brussel sprouts for Easy Bacon Brussel Sprouts and Chicken recipe. It's a perfect quick Fall Recipe!  It has a creamy sauce filled with salty bacon, earthy and almost nutty seared brussel sprouts, and hearty healthy chicken. Serve over rice (or Quinoa or pasta!).Add back the chicken and bacon, then pour in the entire can of coconut milk and stir until any solids melt and all ingredients combine.

Adding cooked chicken and bacon to pot for the Easy Bacon Brussel Sprouts and Chicken recipe. It's a perfect quick Fall Recipe!  It has a creamy sauce filled with salty bacon, earthy and almost nutty seared brussel sprouts, and hearty healthy chicken. Serve over rice (or Quinoa or pasta!).

Adding Coconut Milk to brussel sprouts and chicken in pot for the Easy Bacon Brussel Sprouts and Chicken recipe. It's a perfect quick Fall Recipe!  It has a creamy sauce filled with salty bacon, earthy and almost nutty seared brussel sprouts, and hearty healthy chicken. Serve over rice (or Quinoa or pasta!).Add and stir in bouillon or chicken base.  For deep flavor in quick dinners, I love to use Better Than Bouillon Chicken Base.  It adds wonderful flavor in minutes that tastes like you have been cooking for hours.

Adding Chicken base to Easy Bacon Brussel Sprouts and Chicken is a perfect quick Fall Recipe!  It has a creamy sauce filled with salty bacon, earthy and almost nutty seared brussel sprouts, and hearty healthy chicken. Serve over rice (or Quinoa or pasta!).For the thickener in the sauce, I use Corn Starch, which is gluten free and doesn’t require the longer time to cook that a flour roux would take.  Make a slurry by mixing 2 tbsp corn starch into 1/4 cup cold water.  Pour the slurry into the pot, stirring to smoothly combine.  Turn the heat up to high until a soft boil, then turn down to medium.  Continue stirring as the sauce thickens.

Adding Corn starch thickener to the Easy Bacon Brussel Sprouts and Chicken recipe. It's a perfect quick Fall Recipe!  It has a creamy sauce filled with salty bacon, earthy and almost nutty seared brussel sprouts, and hearty healthy chicken. Serve over rice (or Quinoa or pasta!).

That’s it!  Serve over rice, pasta, or quinoa and ENJOY!

😍 Carrie

Easy Bacon Brussel Sprouts and Chicken served over white rice in a bowl with orange pot in background. It is a perfect quick Fall Recipe!  It has a creamy sauce filled with salty bacon, earthy and almost nutty seared brussel sprouts, and hearty healthy chicken. Serve over rice (or Quinoa or pasta!).

Easy Bacon Brussel Sprouts and Chicken served over white rice in a bowl with orange pot in background. It is a perfect quick Fall Recipe!  It has a creamy sauce filled with salty bacon, earthy and almost nutty seared brussel sprouts, and hearty healthy chicken. Serve over rice (or Quinoa or pasta!).
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Easy Bacon Brussels Sprouts and Chicken

Here we go...it's Bacon-Time!  Easy Bacon Brussels Sprouts and Chicken Time to be exact, a perfect Fall Recipe!  This is a super easy dish that you can whip up on the stovetop in one pot in no time.  It has a creamy sauce filled with salty bacon, earthy and almost nutty seared brussels sprouts, and hearty healthy chicken. #chicken #chickenrecipes #dinnerrecipes #dinnerideas

Course Main Course
Cuisine American
Keyword Brussel Sprouts, chicken, chicken dinner
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 451 kcal
Author Carrie Tyler

Ingredients

  • 1 lb Chicken Breast
  • 3 slices Bacon
  • 3 cups Brussels Sprouts, cut into halves or quarters all bites same size
  • 1/2 cup Onion, diced
  • 1/2 tsp Salt plus a sprinkle to season the chicken
  • 1/2 tsp Fresh Ground Pepper plus a sprinkle to season the chicken
  • 13.5 oz Coconut Milk 1 can
  • 1 Chicken Bouillon or 1 tsp Chicken Base I used Better than Bouillon Chicken Base
  • 1/4 cup Cold Water
  • 2 tbsp Cornstarch
  • 2 cups White Long Grain Rice, Uncooked Quinoa or Pasta would be great too!

Instructions

Prep-Ahead

  1. Finely dice the onion.  Trim the stems of the brussels sprouts if needed and peel any wilted or damaged leaves off.  Then cut each in half.  If a brussels sprout is much larger than the others, you can quarter it so that all pieces are roughly the same size.

    Cut raw Brussel Sprouts in measuring cup for the Easy Bacon Brussel Sprouts and Chicken recipe. It's a perfect quick Fall Recipe!  It has a creamy sauce filled with salty bacon, earthy and almost nutty seared brussel sprouts, and hearty healthy chicken. Serve over rice (or Quinoa or pasta!).
  2. Dice the Bacon.  

    Cut raw bacon for Easy Bacon Brussel Sprouts and Chicken recipe. It's a perfect quick Fall Recipe!  It has a creamy sauce filled with salty bacon, earthy and almost nutty seared brussel sprouts, and hearty healthy chicken. Serve over rice (or Quinoa or pasta!).
  3. Cut the chicken into bite-size pieces.  Then season with a sprinkle of salt and pepper.  

    Cut raw chicken for Easy Bacon Brussel Sprouts and Chicken recipe. It's a perfect quick Fall Recipe!  It has a creamy sauce filled with salty bacon, earthy and almost nutty seared brussel sprouts, and hearty healthy chicken. Serve over rice (or Quinoa or pasta!).
  4. If you are doing the prep a day or more ahead, then seal in storage containers and place all prepped ingredients in the fridge.

Cook the Meal!

  1. Make rice according to package instructions.

  2. Preheat a skillet, dutch oven, or large bottom pot on MEDIUM heat.  Add the bacon and cook to render the fat for about 8 minutes.  Remove the bacon to a plate, leaving the fat in the pan for the next step.

    Cooked bacon in pot for the Easy Bacon Brussel Sprouts and Chicken recipe. It's a perfect quick Fall Recipe!  It has a creamy sauce filled with salty bacon, earthy and almost nutty seared brussel sprouts, and hearty healthy chicken. Serve over rice (or Quinoa or pasta!).
  3. To the bacon fat, add the chicken and brown (takes about 4-5 minutes).  Then turn the chicken to brown the other side and finish cooking through.  Another 3-4 minutes.  Remove the chicken to the plate with the bacon.

  4. To the same pan, lower the heat to low and add the onions.  Cook for about 5 minutes to soften, stirring so as not to burn.

    Adding onions to pot for Easy Bacon Brussel Sprouts and Chicken recipe. It's a perfect quick Fall Recipe!  It has a creamy sauce filled with salty bacon, earthy and almost nutty seared brussel sprouts, and hearty healthy chicken. Serve over rice (or Quinoa or pasta!).
  5. Turn the heat back up to medium and add the brussels sprouts with a touch of olive oil if needed at this point.  Add 1/2 tsp Salt and 1/2 tsp Pepper, then stir.  Cook for 4-5 minutes until the brussel sprouts begin to sear and soften.

    Cooking brussel sprouts for Easy Bacon Brussel Sprouts and Chicken recipe. It's a perfect quick Fall Recipe!  It has a creamy sauce filled with salty bacon, earthy and almost nutty seared brussel sprouts, and hearty healthy chicken. Serve over rice (or Quinoa or pasta!).
  6. Add back the chicken and bacon.  

    Adding cooked chicken and bacon to pot for the Easy Bacon Brussel Sprouts and Chicken recipe. It's a perfect quick Fall Recipe!  It has a creamy sauce filled with salty bacon, earthy and almost nutty seared brussel sprouts, and hearty healthy chicken. Serve over rice (or Quinoa or pasta!).
  7. Add the entire can of coconut milk and stir until any solids melt and all ingredients combine.

    Adding Coconut Milk to brussel sprouts and chicken in pot for the Easy Bacon Brussel Sprouts and Chicken recipe. It's a perfect quick Fall Recipe!  It has a creamy sauce filled with salty bacon, earthy and almost nutty seared brussel sprouts, and hearty healthy chicken. Serve over rice (or Quinoa or pasta!).
  8. Add and stir in bouillon or chicken base.

    Easy Bacon Brussel Sprouts and Chicken in a pot with wood spoon. It's a perfect quick Fall Recipe!  It has a creamy sauce filled with salty bacon, earthy and almost nutty seared brussel sprouts, and hearty healthy chicken. Serve over rice (or Quinoa or pasta!).
  9. Make a slurry by mixing 2 tbsp corn starch into 1/4 cup cold water.  Pour the slurry into the pot, stirring to smoothly combine.  Turn the heat up to high until a soft boil, then turn down to medium.  Continue stirring as the sauce thickens.  

    Adding Corn starch thickener to the Easy Bacon Brussel Sprouts and Chicken recipe. It's a perfect quick Fall Recipe!  It has a creamy sauce filled with salty bacon, earthy and almost nutty seared brussel sprouts, and hearty healthy chicken. Serve over rice (or Quinoa or pasta!).
  10. Serve over rice and enjoy!

    Easy Bacon Brussel Sprouts and Chicken served over white rice in a bowl with orange pot in background. It is a perfect quick Fall Recipe!  It has a creamy sauce filled with salty bacon, earthy and almost nutty seared brussel sprouts, and hearty healthy chicken. Serve over rice (or Quinoa or pasta!).

Fully Loaded Potato Salad

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This Fully Loaded Potato Salad has salty bacon and cheddar cheese, creamy and rich egg, fresh scallions and baby spinach, and crunchy carrots.  The dressing is simple with a blend of yellow mustard and mayo.  Make ahead and enjoy later! YUMM-Y!

Gluten-Free

Fully Loaded Potato Salad…it’s like music to my ears.  Potato Salad in my opinion is perfect any way you make it, as long as it has mayonnaise, of course.  None of this German-style potato salad over here.  Show me da mayo!  Ok, now that you know that I am a mayo-lover, we can move on to the BEST PART of this recipe…it has everything you could want in a potato salad!

This Fully Loaded Potato Salad has salty bacon and cheddar cheese, creamy and rich egg, fresh scallions and baby spinach, and crunchy carrots.  The dressing is simple with a blend of yellow mustard and mayo.  YUMM-Y!

If you have been following my recipes and my blog, you know that I love to create EASY, YUMMY, COMFORT-FOOD with a HEALTHY TWIST.  And what can be more comforting than Potato Salad with bacon, egg, and cheese?  So the healthy twist here is obviously the addition of veggies.  By adding carrots and spinach, you have made this healthy, right?  **note, I am whistling badly and stepping away from the computer**  Ok, so maybe healthy is a stretch, but the veggies are definitely good for you and therefore, I stand by healthy-ish.

This Fully Loaded Potato Salad has salty bacon and cheddar cheese, creamy and rich egg, fresh scallions and baby spinach, and crunchy carrots.  The dressing is simple with a blend of yellow mustard and mayo.  Make ahead and enjoy later! YUMM-Y!

My love for potato salad starts with my Mom, as she would make it for parties and for holidays, the times tied to warm memories.  One of my favorite memories on Thanksgiving and Christmas is having leftover Turkey or Ham with Mom’s homemade potato salad.  She and I would literally have a plate of it for breakfast, then lunch, then dinner again…it was a tradition for us.  Come to think of it, I bet this is where my love for leftover dinner for breakfast stems from!

PREP-AHEAD

You are busy, so these are the steps you can do a day or two in advance to prepare food ahead!  Actually, this ENTIRE Potato Salad can be made in advance and probably SHOULD  be made 1-2 days ahead so the flavors really come together and seep into the potatoes.

That said, there are some ingredients that you should make ahead to have time to cool before being added to the salad: the potatoes, eggs, and bacon.

  • My Mom used to bake the potatoes and then peel them and cut.  I just find it easier to peel them first, cut them to the right size, and then cook them in boiling water on the stove.  Be sure to let them cool fully.
  • Next, hard boil the eggs and then fully cool.
  • For the bacon, cook it using whatever method you prefer so that it is crispy. I like the lazy mans version in the oven (see recipe for details below)
  • Finally, prep the rest of the items: dice the carrots, finely slice the scallions, rough chop the spinach, make the dressing, and when the eggs are cooled, peel the and then dice into small pieces.

Mix the Fully Loaded Potato Salad:

  • Now comes the best part…mix it all together!

That’s it!  ENJOY!

😍 Carrie

This Fully Loaded Potato Salad has salty bacon and cheddar cheese, creamy and rich egg, fresh scallions and baby spinach, and crunchy carrots.  The dressing is simple with a blend of yellow mustard and mayo.  Make ahead and enjoy later! YUMM-Y!

This Fully Loaded Potato Salad has salty bacon and cheddar cheese, creamy and rich egg, fresh scallions and baby spinach, and crunchy carrots.  The dressing is simple with a blend of yellow mustard and mayo.  Make ahead and enjoy later! YUMM-Y!

 

Fully Loaded Potato Salad

This Fully Loaded Potato Salad has salty bacon and cheddar cheese, creamy and rich egg, fresh scallions and baby spinach, and crunchy carrots.  The dressing is simple with a blend of yellow mustard and mayo.  Make ahead and enjoy later! YUMM-Y!

Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings 8 servings
Author Carrie Tyler

Ingredients

  • 2 Potatoes, large baking
  • 4 Bacon Slices, Pref Uncured Nitrate-Free
  • 3 Eggs
  • 1 Carrot, Large
  • 2 cups Baby Spinach Leaves, raw
  • 2 Scallions
  • 1 cup Mayonnaise
  • 4 tsp Yellow Mustard
  • 3/4 cup Cheddar Cheese, shredded
  • 1 tsp Salt (1 tsp for the potato water + to taste at the end)
  • Fresh Ground Pepper, to taste

Instructions

Prep-Ahead

  1. You will need 1 small pot for eggs, 1 medium pot for potatoes, and 1 sheet pan or skillet for bacon (depending on how you want to cook it).  Optional: metal cooling rack that fits into sheet pan.

  2. Make the potatoes by peeling them, then cutting into 3/4 inch pieces.  Cover them with cold water + 1 tsp salt and then bring to a boil.  Let them boil for about 5 minutes or until a fork slips in and out of the potato very easily.  Then drain the potatoes and gently rinse with cold water or place into an ice water bowl to stop the cooking (you don't want them to turn to much).

  3. Hard boil the eggs by covering them with cold water and bringing them to a boil.  As soon as the water starts to boil, turn off the heat, cover the pot and let sit for 7 minutes.  Remove the eggs and run under cold water.  Then put in the fridge to fully cool.

  4. The Bacon!  Cook the bacon using whatever method you prefer so that it is crispy.  I like the lazy mans version in the oven.  Turn the oven to 400 degrees F and cover a pan with aluminum foil, then place a metal cooking rack on top of the aluminum.  Place the bacon on the rack and then cook in the oven for 15 minutes or until the bacon is crispy, but not burned.  Drain on a paper towel and then let cool to crumble.

  5. While the eggs, potatoes, and bacon are cooking, you can dice the carrots, finely slice the scallions, and rough chop the spinach, just so there aren't any really large leaves.  

  6. When the eggs are cooled, peel the and then dice into small pieces.  Set aside or store in the fridge.

  7. To make the dressing ahead, in a small mixing bowl add the mayonnaise and the mustard.  Whisk together.  set aside or store in fridge until ready to mix into the salad.

Make the Potato-Salad (this can also be done ahead!)

  1. To a large mixing bowl, add the potatoes, carrots, spinach, scallion, bacon, shredded cheddar, and the dressing.  (NOTE: RESERVE 1/4 OF THE DRESSING FOR WHEN YOU ARE READY TO SERVE TO ADD SOME ADDITIONAL CREAMINESS.)  Mix gently folding the dressing in to coat and combine all ingredients.  Be careful not to break up or mush the potatoes.  

    This Fully Loaded Potato Salad has salty bacon and cheddar cheese, creamy and rich egg, fresh scallions and baby spinach, and crunchy carrots. The dressing is simple with a blend of yellow mustard and mayo. Make ahead and enjoy later! YUMM-Y!
  2. Once everything is combined, then add the egg and gently fold in again.  You can leave some of the egg to garnish at the end if you like.

    This Fully Loaded Potato Salad has salty bacon and cheddar cheese, creamy and rich egg, fresh scallions and baby spinach, and crunchy carrots. The dressing is simple with a blend of yellow mustard and mayo. Make ahead and enjoy later! YUMM-Y!
  3. That's it!  This salad is best when you let it sit for a few hours or over night so the potatoes soak up all of the wonderful flavors.  If the salad is a bit dry when you are ready to serve, simply add the reserved dressing and mix to add back some creaminess.  Serve and enjoy!

    This Fully Loaded Potato Salad has salty bacon and cheddar cheese, creamy and rich egg, fresh scallions and baby spinach, and crunchy carrots. The dressing is simple with a blend of yellow mustard and mayo. Make ahead and enjoy later! YUMM-Y!