Brussels Sprouts Bacon Chicken in Parmesan Sauce

Brussels Sprouts Bacon Chicken in Parmesan Sauce is a low-carb, keto, one-pan skillet meal that features chicken, chopped bacon, and brussels sprouts in a Parmesan cream sauce.

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This all-in-one skillet meal should be made in an oven-safe pan or cast iron skillet. 

The delicious creamy cheesy sauce and chopped bacon make the chicken and Brussels sprouts so very flavorful.

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A hearty and savory, family-friendly, low-carb dish with only 7g net carbs per serving.

This was inspired by my One-Pan Pork Chop Bacon Brussels Sprouts Skillet meal.

One Pan Pork Chop Bacon Brussels Sprout Skillet

One Pan Pork Chop Bacon Brussels Sprout Skillet is an easy to prepare, low carb, paleo, one pan wonder meal.

Check out this recipe

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Ingredients for shopping

• 1 lb Chicken Breasts, cut into ½-inch cubes
• 5 oz Bacon (6 strips) cut into small pieces
• 1 lb Brussels Sprouts, washed, strained, and halved
• 3 Garlic Cloves, minced
• ¼ teaspoon Red Pepper Flakes 
• 1 cup Heavy Whipping Cream
• 1 ½ tablespoon Fresh Lemon Juice
• ½ cup Parmesan Cheese, grated
• ⅓ cup Shredded Mozzarella Cheese
• ½ teaspoon Salt, divided
• 1 teaspoon Lemon Zest

See the printable recipe card for more details.

Instructions

Preheat the oven to 400°F (200°C). Bring a large cast iron skillet or oven-safe pan over medium heat. Fry the chopped bacon until crisp. Reserve in a bowl but keep the extra bacon grease in the pan.

Sprinkle ¼ teaspoon of salt on the chicken pieces. Add the chicken pieces and cook in the bacon fat for 5 to 6 minutes, occasionally stirring until golden brown. Transfer to the bacon bowl.

If needed, add a drizzle of avocado oil or olive oil to the skillet and add the brussels sprouts, red pepper flakes, and remaining salt. Fry for 4 to 5 minutes, stirring occasionally. Add the minced garlic and fry for an extra minute or just until fragrant.

Add the heavy cream, and lemon juice, and add back the chicken and bacon. Turn the heat to low and simmer for 3 minutes. Stir to combine.

Add the shredded mozzarella cheese and Parmesan cheese on top. Bake in the oven for 10 minutes until the cheese is melted and bubbling.

Sprinkle with lemon zest and serve.

Hint: Use an oven-safe pan or cast iron skillet for this recipe. I also used a Microplane zester for the lemon zest.

Substitutions

• Brussels Sprouts - Instead of Brussels sprouts you can use broccoli florets in this recipe.

📖 Printable Recipe Card

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Brussels Sprouts Bacon Chicken in Parmesan Sauce

Brussels Sprout Bacon Chicken in Parmesan Sauce is a low-carb, keto, one-pan skillet meal.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Course dinner, Main Course

Cuisine American

Servings 5

Calories 483 kcal

Equipment

• 1 Large Oven Safe Skillet
• 1 microplane zester

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 lb Chicken Breasts cut into ½-inch cubes
• 5 oz Bacon 6 strips cut into small pieces
• 1 lb Brussels Sprouts washed, strained, and halved
• 3 Garlic Cloves minced
• ¼ teaspoon Red Pepper Flakes
• 1 cup Heavy Whipping Cream
• 1 ½ tablespoon Fresh Lemon Juice
• ½ cup Parmesan Cheese grated
• ⅓ cup Shredded Mozzarella Cheese
• ½ teaspoon Salt divided
• 1 teaspoon Lemon Zest

Instructions

 

• Preheat the oven to 400°F (200°C).
• Bring a large cast iron skillet or oven-safe pan over medium heat. Fry the chopped bacon until crispy, occasionally stirring for 4 minutes. Reserve in a bowl but keep the extra bacon grease in the pan.
  5 oz Bacon
• Sprinkle ¼ teaspoon of salt on the chicken pieces.
  ½ teaspoon Salt
• Add the chicken pieces and cook in the bacon fat for 5 to 6 minutes, occasionally stirring until golden brown. Transfer to the bacon bowl.
  1 lb Chicken Breasts
• If needed, add a drizzle of avocado oil or olive oil to the skillet and add the brussels sprouts, red pepper flakes, and remaining salt. Fry for 4 to 5 minutes, stirring occasionally. Add the minced garlic and fry for an extra minute or just until fragrant.
  1 lb Brussels Sprouts, 3 Garlic Cloves, ¼ teaspoon Red Pepper Flakes
• Add the heavy cream, and lemon juice, and add back the chicken and bacon. Turn the heat to low and simmer for 3 minutes. Stir to combine.
  1 lb Chicken Breasts, 1 cup Heavy Whipping Cream, 1 ½ tablespoon Fresh Lemon Juice, 5 oz Bacon
• Add the shredded mozzarella cheese and Parmesan cheese on top.
  ½ cup Parmesan Cheese, ⅓ cup Shredded Mozzarella Cheese
• Bake in the oven for 10 minutes until the cheese is melted and bubbling.
• Sprinkle with lemon zest and serve.
  1 teaspoon Lemon Zest

*As an Amazon Associate I earn from qualifying purchases.

Notes

*All nutritional data are estimates based on the products I used.*

Yield: 5 servings, Serving size: ⅕ of the recipe (about 6.4 ounces), Net Carbs per Serving: 7g, Amounts per serving-

Nutrition

Serving: 6.4ouncesCalories: 483kcalCarbohydrates: 10gProtein: 32gFat: 37gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 155mgSodium: 640mgPotassium: 442mgFiber: 3gSugar: 3g

Keyword Brussels sprout bacon chicken, easy keto skillet meals, keto chicken dishes

Tried this recipe?Mention @gfbeautyandthefoodie or tag #gfbeautyandthefoodie

Storage

Store the cooked skillet meal in a sealed container in the fridge for up to 3 days and reheat to warm as needed.

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Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave food cooking unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove