Sliced chicken breast, halved Brussels sprouts, and chopped bacon are the primary components of this hearty, one-pan skillet dish. The ingredients are pan-seared until golden and then simmered in a velvety reduction of heavy cream and chicken broth seasoned with garlic and paprika. With its combination of caramelized vegetables and savory proteins coated in a glossy sauce, this meal provides a warm, low-carb dinner with a smoky and aromatic profile.

About This Recipe

The preparation begins by rendering the fat from the bacon to sear the Brussels sprouts, giving them a browned exterior and tender center. The chicken is cooked in the same pan with butter to absorb the savory drippings before being combined with minced garlic. Because the heavy cream and chicken broth are added directly to the hot skillet, the liquid deglazes the pan and incorporates the concentrated flavors from the seared meat and vegetables.

The dish has a savory and smoky character that carries the earthy notes of the Brussels sprouts and the richness of the bacon. The heavy cream provides a smooth foundation that balances the light heat of the paprika and the natural juices of the chicken. As the sauce simmers, the fats and broth emulsify into a thick, cohesive coating that binds the ingredients together.

The skillet is served hot, often finished with extra bacon crumbles or fresh parsley just before serving to add texture and color. This one-pan cooking method allows the entire meal to be prepared quickly with minimal cleanup, making it a practical choice for winter weeknights or holiday evenings. The final presentation relies on the contrast between the vibrant green sprouts and the creamy, golden-flecked sauce, offering a straightforward and filling keto-friendly dinner.

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Why You’ll Love This Recipe

• Rich, creamy and full of flavor
• One-pan keto winter dinner
• Crispy bacon + caramelized Brussels sprouts
• Ready in under 25 minutes
• Keto-friendly and low-carb
• Comfort food for cold evenings
• Easy cleanup
• Great for meal prep

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What You’ll Need for This Bacon & Brussels Sprout Chicken Skillet

Chicken & Vegetables

• 2 chicken breasts, sliced
• 3 cups Brussels sprouts, halved
• 4 slices bacon, chopped
• 1 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper

Cream Sauce

• 1/2 cup heavy cream
• 1/4 cup chicken broth
• 1 garlic clove, minced
• 1/4 tsp paprika
• Pinch of salt
• Pinch of black pepper

Optional Toppings

• Crumbled bacon
• Fresh parsley
• Extra black pepper

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Step-by-Step Preparation

1. Cook chopped bacon in a skillet until crispy; remove and set aside.
2. Add Brussels sprouts to the skillet and cook 6–7 minutes until browned; remove and set aside.
3. Add butter to the skillet and cook sliced chicken with salt and pepper until browned.
4. Add garlic and cook 30 seconds.
5. Stir in heavy cream, chicken broth, paprika, salt, and pepper.
6. Simmer 3–4 minutes until slightly thickened.
7. Return Brussels sprouts and bacon to the skillet.
8. Stir and cook 2 more minutes.
9. Add optional toppings and serve warm.

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FAQ

• Can I use chicken thighs instead?
  Yes—juicier and more flavorful.
• Can I replace Brussels sprouts?
  Broccoli or green beans work great.
• Can I make it dairy-free?
  Use coconut cream instead of heavy cream.
• Can I add cheese?
  Parmesan or mozzarella works well.
• Can I meal-prep this?
  Yes—keeps well and reheats nicely.

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Variations & Substitutions

• Add mushrooms for more richness
• Use smoked paprika
• Add spinach at the end
• Add parmesan to the sauce
• Swap chicken for turkey

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Serving Suggestions

• Serve with cauliflower mash
• Add a keto side salad
• Pair with roasted winter vegetables

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Creamy Mushroom Chicken Skillet
• Crispy Garlic Parmesan Chicken Thighs

New keto recipes are added every week — check back often for more low-carb inspiration!