Tender chicken, roasted Brussels sprouts, and crispy bacon come together in a creamy garlic Dijon sauce for a hearty dinner with plenty of flavor. This updated recipe is gluten free, with a paleo and dairy-free sauce plus an easy Parmesan cream option.
*Originally published in October 2017. Updated in October 2026 with a revised recipe, a simpler skillet method, new photos, and a dairy option.
Chicken, Brussels sprouts, and bacon have always been such a good combination, and this updated version brings them together with fewer pans and no final casserole bake.
The Brussels sprouts roast in the oven while you cook the bacon, chicken, and sauce in one skillet. Everything gets tossed together at the end, so you get those browned sprouts, tender chicken, and creamy sauce without another trip to the oven.
I’ve included two ways to make the sauce: a dairy-free version with coconut milk and an optional Parmesan cream version. Both have garlic, thyme, and Dijon mustard for a savory sauce that works beautifully with the chicken and bacon.
Why You’ll Love This Chicken and Brussels Sprouts
- Roasted Brussels sprouts: Roasting them separately gives the cut sides a chance to brown before they meet the sauce.
- A simpler method: One sheet pan and one skillet handle the cooking, with no separate saucepan or casserole dish.
- Tender chicken: Boneless chicken thighs work especially well in this recipe.
- Two creamy sauce options: Make the dairy-free version or use heavy cream and Parmesan.
- Flexible serving options: Enjoy it on its own or spoon it over mashed potatoes, cauliflower mash, or rice.
What You’ll Need
Chicken thighs: Boneless, skinless thighs stay juicy and work well cut into bite-size pieces. Chicken breasts can also be used; watch them closely so they don’t overcook.
Brussels sprouts: Use fresh sprouts, trim the stem ends, and remove any damaged outer leaves. Halve smaller sprouts and quarter very large ones so the pieces cook at a similar rate.
Bacon: It adds smoky flavor and a crisp topping. A little of the rendered fat is also used to cook the chicken and onion.
Onion, garlic, and thyme: These build flavor in the sauce. Either fresh or dried thyme works.
Chicken broth: Low-sodium broth gives you more control over the salt, especially with bacon and the optional Parmesan.
Full-fat coconut milk: Use canned coconut milk and stir it thoroughly before measuring. Refrigerated coconut milk beverages are too thin for this version.
Dijon mustard and lemon: The mustard adds depth to the sauce, and a little lemon juice at the end balances its richness.
Tapioca starch: A small slurry thickens the sauce. Mix it with cold water before adding it to prevent lumps.
Nutritional yeast: Optional in the dairy-free version for a little extra savory flavor.
How to Make Creamy Chicken and Brussels Sprouts
Roast the Brussels sprouts
Toss the trimmed sprouts with oil, salt, and pepper. Spread them across a large sheet pan with their cut sides down and roast at 425°F until browned and tender. Give them space rather than piling them together.
Cook the bacon and chicken
While the sprouts roast, cook the chopped bacon in a large skillet until crisp. Transfer it to a plate and leave a measured amount of the bacon fat in the pan.
Brown the seasoned chicken in two batches, then transfer it to a plate. Cooking in batches gives the chicken more room to brown.
Make the creamy sauce
Soften the onion in the same skillet, then stir in the garlic and thyme. Add the broth and scrape up the browned bits before stirring in the coconut milk, Dijon, and optional nutritional yeast.
Add the tapioca slurry and simmer briefly until the sauce lightly thickens.
Bring it together
Return the chicken and its juices to the skillet, then gently fold in the roasted sprouts and half the bacon. Heat just until everything is hot, finish with lemon juice to taste, and sprinkle the remaining bacon over the top.
Heavy Cream and Parmesan Option
For a dairy version, replace the coconut milk with the same amount of heavy cream and omit the nutritional yeast. Reduce the tapioca starch to 1 teaspoon and stir in ⅓ cup freshly finely grated Parmesan over low heat once the sauce has thickened.
Taste before adding more salt, since the Parmesan and bacon both contribute saltiness. This version is gluten free, but it is not dairy free, paleo, or Whole30.
Tips for the Best Results
- Dry the sprouts and chicken well. Excess surface moisture makes browning more difficult.
- Use a large sheet pan. Crowded sprouts tend to steam. Roast them until tender before adding them to the skillet.
- Keep the sauce at a gentle simmer. Tapioca thickens quickly and does not need prolonged boiling.
- Add the sprouts near the end. They will soften somewhat in the sauce, but a brief final warming helps preserve their texture.
- Reserve bacon for serving. The finishing sprinkle stays crisper than bacon stirred into the sauce.
- Adjust the sauce after combining. If it becomes too thick, stir in broth a tablespoon at a time.
What to Serve with It
For a simple dinner, serve the chicken and Brussels sprouts as they are. For a more substantial meal, pair them with mashed potatoes, roasted potatoes, or a baked sweet potato.
Cauliflower mash works well with the creamy sauce, and rice is another option if you aren’t keeping the meal paleo. A simple green salad adds something fresh alongside the richer skillet dinner.
Frequently Asked Questions
Can I use chicken breasts?
Yes. Use the same weight of boneless, skinless breasts, cut into approximately 1-inch pieces. Cooking time may vary; remove the chicken once it reaches 165°F to avoid drying it out.
Can I use rotisserie chicken?
Yes. Substitute about 3 cups cooked, chopped chicken and skip the chicken-browning step. Make the sauce after cooking the bacon and onion, then add the chicken and heat it thoroughly before folding in the roasted sprouts. Check the ingredients if you need the dish to meet specific dietary requirements.
Is this a one-pan recipe?
It uses one skillet and one sheet pan. The sprouts roast separately while the bacon, chicken, and sauce cook on the stovetop, and the finished dish comes together in the skillet.
Does the dairy-free sauce taste like coconut?
That depends partly on the brand of coconut milk and your sensitivity to its flavor. The garlic, mustard, bacon, and lemon help balance it, but a mild coconut flavor may remain. I always recommend Thai Kitchen coconut milk and cream for my recipes.
Can I prepare anything ahead?
You can trim the sprouts, chop the onion, and measure the sauce ingredients ahead. For the best texture, roast the sprouts and combine them with the sauce shortly before serving.
Storing and Reheating
Refrigerate leftovers in an airtight container within two hours and use within 3–4 days. Reheat gently in a skillet with a splash of broth to loosen the sauce, stirring occasionally, until the chicken reaches 165°F. The sprouts will be softer and the bacon less crisp after reheating.
I hope you love this updated chicken and Brussels sprouts recipe! If you make it, leave a comment and rating below and let me know which sauce you chose—the dairy-free version or the Parmesan cream sauce.
Want More Healthy Comfort Food Recipes? Try One of These!
Creamy Chicken Potato Casserole with Bacon
Dairy Free Paleo Mac and Cheese with Bacon
Creamy Chicken and Brussels Sprouts with Bacon
Ingredients
Chicken and vegetables:
- 1½ pounds Brussels sprouts trimmed and halved, or quartered if very large
- 1½ tablespoons olive oil or avocado oil
- ¾ teaspoon fine sea salt divided, plus more to taste
- ½ teaspoon black pepper divided
- 6 slices bacon chopped
- 1½ pounds boneless skinless chicken thighs, cut into approximately 1-inch pieces
- 1 small yellow onion finely chopped
- 3 garlic cloves minced
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
Dairy-free sauce:
- ¾ cup chicken broth or stock
- ¾ cup canned full-fat coconut milk thoroughly stirred
- 2 teaspoons Dijon mustard
- 1 tablespoon tapioca starch
- 1 tablespoon cold water
- 1 tablespoon nutritional yeast optional
- 1-2 teaspoons fresh lemon juice to taste
Instructions
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Roast the sprouts. Preheat the oven to 425°F. Toss the Brussels sprouts with the oil, ¼ teaspoon salt, and ¼ teaspoon pepper on a large rimmed sheet pan. Arrange in a single layer with cut sides down. Roast for 22–28 minutes, until browned and tender, checking smaller sprouts early.
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Cook the bacon. Meanwhile, cook the chopped bacon in a large, deep skillet over medium heat, stirring occasionally, until crisp. Transfer to a paper towel-lined plate. Leave approximately 2 tablespoons bacon fat in the skillet and spoon out any excess.
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Cook the chicken. Pat the chicken dry and season with the remaining ½ teaspoon salt and ¼ teaspoon pepper. Heat the skillet over medium-high heat. Cook the chicken in two batches, approximately 5–7 minutes per batch, turning occasionally, until browned and cooked through to 165°F. Transfer to a plate. Add a little oil if needed.
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Cook the onion. Reduce the heat to medium and leave approximately 1 tablespoon fat in the skillet. Add the onion and cook for 4–5 minutes, stirring, until softened. Add the garlic and thyme and cook for 30 seconds.
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Make the sauce. Pour in the broth and scrape up the browned bits. Stir in the coconut milk, Dijon, and optional nutritional yeast. Bring to a gentle simmer. Mix the tapioca starch with the cold water, then stir into the sauce. Simmer gently for about 1 minute, just until lightly thickened. Avoid prolonged boiling.
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Combine and serve. Return the chicken and accumulated juices to the skillet. Gently fold in the roasted sprouts and half the bacon. Heat for 1–2 minutes, just until hot. Add 1 teaspoon lemon juice, then taste and adjust the lemon, salt, and pepper. If needed, add a little broth to loosen the sauce. Sprinkle with the remaining bacon and serve.
Recipe Notes
Dairy option: Replace the coconut milk with ¾ cup heavy cream and omit the nutritional yeast. Reduce the tapioca starch to 1 teaspoon mixed with 1 tablespoon cold water. After thickening the sauce, reduce the heat to low and stir in ⅓ cup freshly finely grated Parmesan (approximately 30 grams) until melted. Continue with the recipe. This option is not paleo, Whole30, or dairy free.
Chicken breasts: Substitute the same weight of boneless, skinless chicken breasts. Cooking time may vary; cook to 165°F.
Cooked chicken shortcut: Use about 3 cups cooked, chopped chicken. Skip the chicken-browning step and heat the cooked chicken thoroughly in the sauce before adding the sprouts.
Dietary ingredients: For a Whole30 version, use the dairy-free sauce and check the bacon, broth, mustard, and any prepared chicken for compatibility with the program.
Storage: Refrigerate within two hours in an airtight container for up to 3–4 days. Reheat with a splash of broth until the chicken reaches 165°F.
My husband and I LOVED this recipe!!! I didn’t have nutritional yeast, so I left that out. I’d love to add that next time. The Brussels sprouts were so tender and flavorful and the sauce came out so thick and creamy… and of course the bacon… DELICIOUS
Definitely will make again! The hubby and I loved❤️
Wow! Just made for dinner! So good I had to post on Instagram and give you credit! (Though mone was not as pretty as yours!) LOL
Made this yesterday and it was a hit with the family .
THIS WAS DIVINE! If I wanted to lower the fat content, would you suggest just using broth instead of coconut milk, or low fat coconut milk?
Great flavor combinations!
I’ve made this recipe for years and hands down it’s one of my most favorite meals. The fresh herbs give it such a flavorful taste. I’m glad that I’ve saved it so I can make it over and over again.
Just one question; could you sub broccoli for Brussels sprouts? I’m thinking of trying that.
Hi! Has anyone tried freezing and reheating this dish? Curious how well it would hold up in that process. It’s one of the meals my husband regularly requests. I thought it would be nice to meal prep in big batches for when Baby arrives! But not sure if it would freeze/reheat well.
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Has anyone tried freezing this prior to heating in the oven? 😊