This post is written in collaboration with Our Place. Thank you so much for supporting the brands that I truly love sharing with you all!
I am excited to share with you an updated version of our family’s favorite, easy recipe. This chicken, broccoli & bacon skillet dish is loved by all of us here in our household and you can change it up depending on your likes/dislikes! Today’s meal will be cooked in the Always Pan by Our Place! I spoke with you all about this pan a few weeks back and I am absolutely in love with this pan. It also makes a great gift for the holiday season, especially for those that you typically don’t know what to buy!
CODE: LYNZY10 for 10% off!
This pan is non toxic and multifunctional. It is created WITHOUT teflon, PFAS, PFOAS, PTFEs, lead, cadmium, or other harmful materials. It is basically an 8 in 1: skillet, non stick pan, fry pan, spatula rest, steamer, braise, strain, saucier, colander, etc! You basically only need this one pan and that is IT. You can downsize on a lot of the other pieces of cookware clogging up your kitchen and replace it with this gorgeous pan. I keep it right on my stove just so I can stare at her 😉 It heats up really quickly compared to the other pans we had as well which I love. It is suggested that this pan is not washed in the dishwasher so that you can maintain its longevity. I love all of the gorgeous colors that they have as options!
Chicken, Broccoli & Bacon Ranch Skillet
Packed with protein, brussel sprouts and quinoa, this skillet meal is easy to make for busy moms on the go! You can make it even quicker if you pick up a rotisserie chicken at the grocery store instead of making your own! I made it myself and it was still very quick and easy! Better yet, if you have frozen chicken breasts at home, throw them in the crock pot with some ranch seasoning in the morning and then it will be ready by dinner time!
Prep Time 10 min Cook Time 30 min
4 slices bacon
1 – 1.5 lbs chicken breasts
1 lb brussel sprouts
0.5 lbs broccoli
1 Tbsp avocado oil or olive oil
1 tsp minced garlic
2 cups of cooked brown rice or quinoa
2 tsp dried parsley
1 ½ tsp onion powder
1 tsp garlic powder
1 teaspoons dried dill
2 teaspoons dried chives
½ tsp mustard powder
½ teaspoon black pepper
1½ tsp sea salt
ranch dressing or Trader Joe’s Sriracha Ranch (for adults)
Preheat the oven to 375 F.
Cut the stems off the brussel sprouts and cut them in half.
Chop up the broccoli into bite sized pieces.
In a medium-sized bowl, toss the sprouts and broccoli with 1 Tbsp avocado oil, garlic, and a small pinch of salt. Spread them evenly on a large baking sheet.
Place sprouts in the oven and roast for 25 minutes, until crispy.
While the veggies are roasting, pat the chicken dry. Cut it up into bite-sized pieces and set aside.
Heat a skillet over medium heat. Once hot, cook the bacon for about 3 minutes per side until slightly crispy. Or you can throw the bacon in the microwave, which is what I did! Once bacon is done, pat dry and cut into small pieces and set aside.
With the cast iron still hot, add your chicken in a single layer and cook thoroughly.
Once done, turn the heat down on the cast iron to medium-low and add your brussel sprouts, cooked rice & bacon back to the skillet, along with the garlic and all the ranch seasoning.
Stir lightly with a spoon, so the seasoning gets all over. Warm together for about 5 minutes on medium-low heat.
Drizzle (or slather) ranch dressing on top!
As mentioned in the recipe, I got the Sriracha Ranch form Trader Joe’s to put on top of mine (and my husbands) and it’s SO killer good. To make it even more quick and easy, scoop up a rotisserie chicken from your local grocer and chop that up! I also use the brown rice/quinoa bags from costco that cook in just 90 seconds!
Hope you enjoy!