Hey there friends! Today I am sharing this tasty little dish with you all: The Chicken Bacon Ranch Skillet. It’s an easy recipe to prepare, saves well for meal prep and it’s Whole30 compliant. I mean, what’s not to love? Chicken, bacon and ranch is a pretty timeless flavor combo and adding some brussel sprouts helps to round out the meal (and forces ya to get in some extra veggies)
I made this a couple weeks ago and since Thanksgiving was coming up, the last thing I felt like doing was making an elaborate meal with lots of dishes. So a one pan meal sounded like the perfect idea. But really, one pan meals always sound like a good idea even when I’m not stressed about the years biggest cooking holiday. And come to think of it, you can even use those leftover turkey pieces in this skillet.
Here are a few other one pan meals I love:
You can switch this recipe up by using a different veggie. I’ve made it with broccoli, brussel sprouts and zucchini and all were tasty but the brussel sprouts were my favorite. They just have the perfect flavor for the mix of bacon and ranch!
When it comes to ranch dressing, I use either Primal Kitchen Ranch or Tessemae’s Creamy Ranch. Both are Whole30 compliant and delicious. I find the Tessemae’s is a bit thicker so it lends itself well to getting that perfect drizzle, which is of the utmost importance when you’re trying to take pictures of your food, am I right? Now that I think of it, Sir Kensington’s has a Buffalo Ranch that is Whole30 compliant and would probably be amazing on this too!
Speaking of Whole30, I am thinking of completing my third round coming up in January. I did my first Whole30 in January of this year and it was a great way to start the year. If I do, I guarantee this Chicken Bacon Ranch Skillet will be in my meal prep plans! Are any of you planning on doing the January Whole30?
- 1 lb boneless skinless chicken thighs diced (you can also use chicken breast if you prefer)
- 1 lb brussel sprouts (stems removed and cut in half)
- 4 slices bacon (I use Pederson's Farms)
- 1/2 cup diced white onion
- 1 tbs avocado oil
- 1 tsp minced garlic
- 1 tsp fresh chopped dill
- 1 tsp fresh chopped chives
- salt and pepper to taste
- 1/4 cup Whole30 compliant ranch (my favorite is Tessemae's)
- Cook bacon in a skillet and set aside to cool, reserving bacon fat
- Add in onion and garlic and sauté for about 2 minutes before adding in diced chicken and salt and pepper
- Heat until chicken is no longer pink and mostly cooked through
- At this point, drain excess liquid from skillet and return to heat
- Add avocado oil, Brussel sprouts, dill and chives to skillet and mix thoroughly
- Continue mixing until Brussel sprouts are softened and beginning to crisp (about 6-7 minutes)
- Crumble bacon and sprinkle across the top of the skillet
- Serve in 4 bowls drizzling each bowl with 2 tbs ranch
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