Skillet Chicken and Brussels Sprouts

Skillet Chicken and Brussels Sprouts

by 12 people

add your rating

Add a comment

Makes: 4 servings

Prep: 10 mins

Cook: 35 mins

  • 1 1/2 cups rice
  • 1/4 cup chopped fresh parsley
  • 4 slices  bacon, thinly sliced crosswise
  • 4 skin-on, bone-in chicken breasts, patted dry
  • Salt and pepper
  • 1 pound brussels sprouts trimmed and halved (if small) or quartered lengthwise (if large)
  • 1 lemon, quartered lengthwise
  1. In a medium saucepan, bring the rice and 2 1/4 cups water to a boil. Lower the heat to low, cover and cook until the water is absorbed and the rice is tender, about 15 minutes. Let stand for 5 minutes before stirring in the parsley.
  2. While the rice is cooking, in a large cast-iron skillet, cook the bacon over medium heat until crisp, about 5 minutes; using a slotted spoon, transfer to paper towels to drain. Season the chicken with salt and pepper, place in the pan skin side down and cook, turning once, for 15 minutes; transfer the chicken to a plate. Add the brussels sprouts to the pan, season with salt and pepper and cook, stirring occasionally, until golden-brown, about 15 minutes. Add the bacon and toss.
  3. Squeeze the lemon over the chicken and brussels sprouts. Serve with the rice.
Tip Save
  • 20 minutes! Sprinkle water on the prepared rice from Sunday and reheat in a microwave.
Tip Grate
  • the lemon peel and mix with extra-virgin olive oil and salt to rub under the chicken skin.
Tip Season
  • the chicken with salt and pepper and refrigerate uncovered overnight for crispier skin.