I’m so excited to share my Chicken Bacon Brussels Sprouts recipe with you! This is cozy, simple, and full of flavor. Roasted Brussels sprouts get crispy edges, tender roasted chicken adds protein, and salty bacon plus a creamy dairy free sauce tie everything together. It is a filling family meal that still feels like comfort food.
Level: Easy
Total Time: 50 minutes
Prep Time: 10 minutes
Cook Time: 40 minutes
Yield: 4 to 6 servings
Course: Dinner
Cuisine: American, Paleo friendly option
I first made a version of this when I wanted a hearty dinner without a lot of fuss. Roasting the chicken and Brussels sprouts brings out sweet, nutty flavors. Crispy bacon adds salt and crunch. The sauce is creamy but dairy free so it stays light and works for people avoiding dairy. I like this dish because it is straightforward to cook and it reheats well.
In short, you roast, you make a quick sauce, you crumble bacon, then you combine and bake for a warm, satisfying meal. I will explain everything step by step so it is easy to follow.
How to Make Chicken Bacon Brussels Sprouts
• Roast the chicken and Brussels sprouts until the sprouts are browned and the chicken is cooked.
• Cook bacon until crisp and make a simple creamy sauce on the stove.
• Chop the chicken, toss everything together with the sauce, sprinkle the bacon on top, then finish in the oven until hot.
Ingredients
For the sauce
• 3 tablespoons cooking fat such as ghee or refined coconut oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons tapioca flour or arrowroot starch
• 1 1/2 cups chicken bone broth or low sodium chicken broth
• 1/2 cup full fat coconut milk
• 1/2 tablespoon brown or Dijon mustard
• 1 to 1 1/2 tablespoons nutritional yeast, optional for a cheesy note
• 1/4 teaspoon sea salt, or to taste
• 1/8 teaspoon black pepper, or to taste
• 1 teaspoon fresh minced sage leaves, or 1/4 teaspoon dried sage
• 1 tablespoon fresh minced rosemary, or 1/2 teaspoon dried
Remaining ingredients
• 1 pound boneless skinless chicken breasts, about 2 medium breasts
• 1 1/4 pounds Brussels sprouts, trimmed and cut in half or quarters depending on size
• 3 tablespoons avocado oil or olive oil, divided
• Sea salt and black pepper for seasoning
• 8 slices bacon, nitrate free if preferred
Directions
- Preheat oven to 425 degrees F. Line two baking sheets with parchment or foil.
- Put the whole chicken breasts on one sheet. Brush with 1 1/2 tablespoons oil and sprinkle with salt and pepper. On the other sheet, spread the prepared Brussels sprouts, drizzle with the remaining 1 1/2 tablespoons oil, and season with salt and pepper. Arrange so they roast evenly.
- Roast both trays for 20 to 25 minutes, stirring the sprouts and flipping the chicken halfway, until the sprouts are bronzed and fork tender and the chicken reaches 165 degrees F inside. Once done, lower the oven temperature to 400 degrees F.
- While the chicken and sprouts roast, cook the bacon in a skillet over medium heat until crisp. Transfer bacon to a paper towel lined plate to drain, then crumble when cool. Reserve 1 to 2 tablespoons of bacon fat if you like for extra flavor or discard it.
- Make the sauce: In a medium saucepan over medium heat add the cooking fat. When it is hot, add the chopped onion and cook until translucent, about 4 minutes. Add the garlic and stir for 30 seconds.
- Whisk the tapioca flour into the chicken broth in a small cup until smooth, then pour the mixture into the pan while whisking. Immediately add the coconut milk, mustard, and nutritional yeast. Bring to a gentle boil while whisking, then lower heat and simmer until the sauce thickens, about 1 minute. Stir in salt, pepper, sage, and rosemary. Remove from heat.
- Cut the roasted chicken into bite sized pieces or shred with forks. In a large casserole dish or oven safe skillet combine the chicken, roasted Brussels sprouts, and the sauce. Stir so everything is coated. Sprinkle the crumbled bacon over the top.
- Bake at 400 degrees F for 15 to 20 minutes, until everything is heated through and the top looks slightly golden. Serve hot.
Process Details
• Roasting: High heat encourages browning on the sprouts which gives sweet, caramelized flavor and keeps them from getting mushy. Turning once or twice makes sure they brown evenly.
• Bacon: Crisp bacon adds texture. Drain it briefly so it does not make the dish soggy.
• Sauce thickening: Tapioca or arrowroot mixed into cold broth prevents lumps. Bring it to a boil then simmer to activate the thickening power so you get a smooth, glossy sauce. Coconut milk gives creaminess without dairy.
• Finishing in oven: Baking everything briefly lets flavors meld and reheats the chicken so the dish is served hot from edge to center.
Tips for Success
• Trim and cut the Brussels sprouts to similar sizes so they roast evenly.
• Do not overcrowd the baking sheet. If sprouts are crowded they will steam instead of roast.
• Use an instant read thermometer to confirm chicken is 165 degrees F. It keeps you from guessing.
• If you want extra crunch, reserve some crumbled bacon to add just before serving.
• To make this lower in carbs, skip the tapioca and add a little extra broth and reduce until it is saucy rather than thick.
• Leftover sauce can be strained and used for other dishes or mixed into mashed cauliflower for a creamy side.
Serving Ideas
• Serve on its own as a one pan meal.
• Spoon over riced cauliflower for a lower carb bowl.
• Pair with roasted sweet potatoes or a side of quinoa for a more substantial plate.
• A simple green salad or steamed green beans balance the richness.
Storage & Freezing
• Refrigerator: Cool to room temperature, transfer to an airtight container and refrigerate up to 4 days. Reheat gently in the oven at 325 degrees F or on the stove top over low heat. Add a splash of broth if the sauce tightens too much.
• Freezing: This dish can be frozen but the texture of the Brussels sprouts and sauce may change slightly. Freeze in a freezer safe container for up to 3 months. Thaw overnight in the fridge then reheat in the oven until warmed through.
Nutrition Info (Approximate per Serving)
• Calories: ~410
• Protein: ~25 g
• Fat: ~31 g
• Carbohydrates: ~8 g
• Fiber: ~2 g
• Sodium: will vary by bacon and broth used
These values are estimates and will change based on ingredient brands and portion sizes.
My Chicken Bacon Brussels Sprouts recipe is an easy way to get a cozy, full meal on the table without a lot of fuss. Roasting highlights the best in Brussels sprouts, bacon brings crunch, and the creamy sauce ties everything together. I hope you enjoy it as much as I do. Once you try it you might find it becomes a regular weeknight favorite.