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chicken bacon ranch skillet

Chicken Bacon Ranch Skillet: Whole30, Low Carb, 20 Minutes

  • Author: Jen Lopez
  • Prep Time: 2 minutes
  • Cook Time: 17 minutes
  • Total Time: 19 minutes
  • Yield: 4 1x
  • Category: Main Dish, Skillet Meal
  • Method: Stove Top
  • Cuisine: American
  • Diet: Gluten Free


  • 1 - 1.5 pounds boneless skinless chicken thighs diced (you can also use chicken breast if you prefer)
  • 1 16 ounce bag of  brussel sprouts (stems removed and cut in half)
  • 4 slices bacon (I use Pederson's Farms)
  • 1/2 cup diced white onion
  • 1 tbs avocado oil
  • 1 tsp minced garlic
  • 1 tsp fresh chopped dill
  • 1 tsp fresh chopped chives
  • salt and pepper to taste
  • 1/4 cup Whole30 compliant ranch (I like Primal Kitchen Foods - use code BEAUTY10 for 10% off your order)


  1. Cook bacon in a skillet and set aside to cool, reserving bacon fat
  2. Add in onion and garlic and sauté for about 2 minutes before adding in diced chicken and salt and pepper
  3. Heat until chicken is no longer pink and cooked through (about 7-8 minutes)
  4. Remove chicken from heat and set aside
  5. Add avocado oil, brussel sprouts, dill and chives to skillet and mix thoroughly
  6. Continue mixing until brussel sprouts are softened and beginning to crisp (about 6-7 minutes). Add 1/4 cup water if needed to further soften sprouts
  7. Crumble bacon and sprinkle across the top of the skillet, add ranch dressing and mix together
  8. Serve in 4 bowls drizzling each bowl with more ranch if desired


*nutrition information calculated with 1.5 pounds of chicken


  • Serving Size: 1/4th of recipe
  • Calories: 357
  • Fat: 15.8
  • Carbohydrates: 14
  • Fiber: 3.8
  • Protein: 39