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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!).

Chicken, Brussels Sprouts, and Bacon

Here we go...it's Bacon-Time!  Easy Chicken, Brussels Sprouts, and Bacon 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
  • ½ cup Onion, diced
  • ½ teaspoon Salt plus a sprinkle to season the chicken
  • ½ teaspoon Fresh Ground Pepper plus a sprinkle to season the chicken
  • 13.5 oz Coconut Milk 1 can
  • 1 Chicken Bouillon or 1 teaspoon Chicken Base I used Better than Bouillon Chicken Base
  • ¼ cup Cold Water
  • 2 tablespoon 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.

  2. Dice the Bacon.  

  3. Cut the chicken into bite-size pieces.  Then season with a sprinkle of salt and pepper.  

  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.

  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.

  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 ½ teaspoon Salt and ½ teaspoon Pepper, then stir.  Cook for 4-5 minutes until the brussel sprouts begin to sear and soften.

  6. Add back the chicken and bacon.  

  7. Add the entire can of coconut milk and stir until any solids melt and all ingredients combine.

  8. Add and stir in bouillon or chicken base.

  9. Make a slurry by mixing 2 tablespoon corn starch into ¼ 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.  

  10. Serve over rice and enjoy!