Update: this recipe is getting a makeover. I originally shared this Buffalo Chicken, Bacon & Ranch Skillet with Roasted Brussels Sprouts recipe about 2 and a half years ago…and I’m pretty sure I took the pictures with an iPhone. Back then I was just beginning to discover my full-blown obsession with putting buffalo and ranch on anything and everything. Clearly, that hasn’t changed at all. Ha!
Remember back in the fall when I was borderline completely and totally obsessed with putting buffalo sauce and my homemade paleo ranch dressing on allofthethings? Well, it’s back with a vengeance. Specifically in the form of this Buffalo Chicken, Bacon & Ranch Skillet with Roasted Brussels Sprouts. Can’t stop won’t stop.
I really don’t know why I didn’t discover this totally delicious combination before recently. Maybe because I missed out on the whole buffalo chicken wings + dip phenomenon, since I was never able to eat fried chicken wings. Is that even ranch what you dip in? Or blue cheese? Somebody answer this for me.
Not that it really matters, because I can’t eat blue cheese dressing anyway. I’d rather this paleo ranch any day. And apparently, so would anyone who’s ever come to my house and tried it, because it seems to mysteriously disappear before I know it every time I make a batch….unless I hoard it somewhere and stash it behind lots of leftovers. Which, has definitely happened sometimes. Lots of times. Maybe.
I was also getting kind of bored with roasted brussels sprouts the same way all the time. Don’t get me wrong, I love the super simple combo of roasting them with some garlic + sea salt. You can put that combo on ANYTHING and it’ll taste good. Except maybe pancakes. Unless they’re savory pancakes, in which case hell to the YES.
But anyway. Back to the brussels sprouts dilemma. We were about to take a little relationship break when something ignited the fire again: HELLO how could you ever forget about the buffalo sauce + ranch combination?! Especially when you can just throw the sprouts in the same pan as some chicken and bacon, and make it a one-pan meal. Less dishes, laziness, and easy, delicious recipes for the win.
If putting ranch + buffalo sauce on anything and everything is wrong, I don’t want to be right. Do it. I dare you.
- For the skillet
- 4 slices bacon (thick cut is best)
- 1 - 1.5 lbs chicken thighs
- 1 lb brussels sprouts, stems cut off, halved
- ½ red onion, chopped
- 1 Tbspghee or avocado oil
- 1 tsp minced garlic
- For the ranch seasoning
- 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
- 1 tsp sea salt
- For serving
- paleo ranch dressing
- the new primal buffalo sauce or frank’s red hot sauce
- Preheat the oven to 375 F.
- In a medium-sized bowl, toss the sprouts and chopped onions with 1 Tbsp ghee or avocado oil, garlic, and a small pinch of salt. Spread them evenly on a large prepared baking sheet.
- When the oven is ready, pop them in the oven and roast the brussels for 25 minutes, until crispy but the stray leaves are not getting too black..
- While brussels are roasting, pat the chicken dry. Cut it up into bite-sized pieces and set aside.
- Heat a large cast iron skillet over medium heat. Once hot, cook your bacon for about 3 minutes per side until slightly crispy - not burned!
- When the bacon is cooked through, remove it from the pan to a paper towel-lined plate and set aside.
- With the cast iron still hot, add your chicken in a single layer. DO NOT MOVE IT for about 5 minutes so the bottoms will brown. Then, using a large wooden spoon, stir the chicken so all the pieces get flipped over and cook for another 4-5 minutes. Use a fork for those stubborn pieces that won’t turn over.
- The brussels sprouts should be done by this point. Turn the heat down on the cast iron to medium-low and add your brussels sprouts & bacon back to the skillet, along with the garlic and all the ranch seasoning.
- Stir lightly with a wooden spoon, so the seasoning gets all over. Warm the flavors together for about 5 minutes on medium-low heat. You don’t want to let the brussels sprouts get too mushy.
- I like to serve this right out of the cast iron. Drizzle (or slather) ranch dressing and hot sauce on top.
3.5.3208
3.5.3208
You’ll love these buffalo + ranch recipes too!
Spicy Buffalo & Bacon Roasted Cauliflower
Buffalo Chicken Casserole
Buffalo-Ranch Sweet Potato Fries
Buffalo Chicken Stuffed Sweet Potatoes with Broccoli
Buffalo Chicken, Bacon & Ranch Sweet Pan Bake
PS – here’s the old picture!
YUM! I see the ranch seasoning but what makes up the white creamy base for your ranch?
Hey Christina!
I serve the skillet with my paleo ranch dressing recipe. The base is a homemade mayonnaise, mixed with some spices, coconut milk (for the creaminess!), and a bunch of herbs 🙂 Here’s that recipe! https://www.realfoodwithdana.com/paleo-ranch-dressing/
I gotta try this. Anything with bacon is fine by me, thanks a lot
Thanks Keith! Haha, me too! Bacon on anything and everything 🙂
I’m so excited to try this! It looks like there are red onions in the picture but I don’t see them in the recipe, am I crazy? I’d love to add some in, but not sure which step would be best.
Hi Laura, good question! I just added those in for some color and flavor, but I updated the recipe so they go in the oven with the brussels sprouts 🙂
This looks SO delicious and I’m excited to try it! Do you serve this with a side dish or just alone? Seems like I should make something to go with it, even though the protein and veggies are in the one dish. Just looking for suggestions! Thank you!
I’m so glad! This is one of my favorites I always go back to. I love serving it with some form of potatoes, sweet potatoes, rice or plantains! Try a baked sweet potato on the side, or some hash brown potatoes, rice, or tostones (fried green plantains) – so yum to dip in the ranch and buffalo sauce!
I don’t see a nutritional breakdown. Are your recipes in My Fitness Pal?
Not to my knowledge. I don’t provide nutritional breakdowns on my recipes.