Roasted chicken brussels sprouts and crispy bacon are tossed together and baked in a creamy dairy free sauce for a super comforting, delicious and filling Whole30, paleo, and low carb meal.
We’re continuing on with the fall/winter comfort food I love so much!
Today, however, we’re putting the sweets aside for a creamy, satisfying twist on a favorite combo of mine – brussels sprouts and bacon!
Two of my favorite breakfast recipes are roasted brussels sprouts with apples and bacon and my paleo breakfast casserole. I’m always trying to find new ways to cook brussels sprouts and bacon since you all seem to love them too – how can you not?!
This time around, I decided to add chicken and a creamy sauce (based on my chicken pot pie filling) to get a whole lot more mileage out of my sprouts and bacon.
I added a bit of nutritional yeast to the sauce for a “cheesy” flavor – sort of like a cross between the pot pie filling and a fake-out Mac ‘n cheese sauce, if that makes any sense!
We roast the chicken and brussels sprouts while we cook the bacon and sauce on the stovetop. Then chop the chicken and bake everything together until heated through – simple as can be!
The result is a Whole30 and low carb meal that’s packed with flavor and deliciously creamy and crispy textures. Pure paleo comfort food, in my opinion. Do I say that a lot? Perhaps, but I mean it a lot, I can assure you 🙂
This will serve 4-6 people alone as a meal, but you could also serve it over riced cauliflower (great low carb option!) or with a baked sweet potato/roasted potatoes if you prefer.
I’m typically a sweet potato lover, but, honestly this was filling and perfectly satisfying to me all on its own, most likely thanks to the creamy sauce and bacon (just keeping it real!).
No apologies are ever necessary for loving bacon, I will maintain that stance until the end 🙂 Especially when we’re talking about my favorite nitrate free, sugar free, paleo bacon from U.S. Wellness Meats – it’s hard to say no to it (and I never do, I’ve been buying it for 4 years now!)
Okay, I hope you guys are hungry and ready for some serious (healthy) comfort food! Get your oven preheated and let’s start cooking!
Creamy Chicken Brussels Sprouts and Bacon {Paleo, Whole30}
Creamy Chicken Brussels Sprouts and Bacon {Paleo, Whole30}
Roasted chicken and brussels sprouts are tossed with crispy bacon and baked in a creamy dairy free sauce for a super comforting, delicious and filling Whole30, paleo, and low carb meal.
Ingredients
Sauce:
- 3 Tbsp organic ghee or refined coconut oil
- 1 small onion chopped
- 3 cloves garlic minced
- 2 Tbsp tapioca flour or arrowroot starch
- 1 1/2 cups chicken bone broth
- 1/2 cup full fat coconut milk
- 1/2 Tbsp brown mustard
- 1 1/2 Tbsp nutritional yeast optional
- 1/4 sea salt or to taste
- 1/8 tsp black pepper or to taste
- 1 tsp fresh minced sage leaves
- 1 tbsp fresh minced rosemary
Remaining Ingredients:
- 1 lb boneless skinless chicken breasts About 2 breasts
- 1 1/4 lbs brussels sprouts cut into halves or quarters depending on side
- 3 Tbsp avocado oil or olive oil divided
- Sea salt and pepper
- 8 slices nitrate free bacon
Instructions
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Preheat your oven to 425 degrees. Place chicken on a baking sheet and coat chicken with 1 1/2 Tbsp olive oil and sprinkle with salt and pepper. On a separate baking sheet lined with parchment paper, arrange brussels sprouts and coat with 1 1/2 Tbsp avocado oil plus salt and pepper.
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Roast chicken and brussels sprouts for 20-25 minutes or until brussels sprouts are browning and fork tender, and chicken is cooked through. Midway through, flip the chicken and stir sprouts for even roasting.
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Once done, lower the oven temp to 400 degrees.
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While chicken and Brussels sprouts roast, cook the bacon until crisp in a large skillet, drain, and make the sauce:
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For the sauce, heat a medium saucepan over med heat and add the 3 Tbsp cooking fat. Add the onions, cook until translucent and fragrant, then add the garlic and continue to cook until soft, adjusting heat if necessary.
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Whisk the tapioca flour into the broth and add it to the pan, then immediately add the coconut milk, mustard and nutritional yeast, (if using), while whisking. Raise the heat and bring to a boil, stirring. Once boiling, lower to a simmer and continue to stir and cook for another minute, until nice and thick. Stir in salt and pepper to taste, add the fresh herbs, then remove from heat.
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Cut the chicken into bite size pieces, or shred, and arrange in a casserole dish, then add the roasted Brussels sprouts and the sauce mixture, stir to evenly coat. Crumble the cooked bacon and sprinkle all over, then bake in the preheated oven for about 15-20 minutes, until heated through. Serve hot and enjoy!
Nutrition
What I Used to Make My Creamy Chicken Brussels Sprouts and Bacon:
Want More Whole30 and Paleo Chicken Recipes? Try One of These!
Chicken Salad with Bacon and Scallions
Chicken and Pork Fried Cauliflower Rice
Sheet Pan Chicken with Sweet Potatoes and Veggies
Tell Me!
Favorite savory comfort food?
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This looks incredible! I love brussels sprouts SO SO SO MUCH so this caught my eye immediately.
I’m a big fan too! Always love trying new combos 🙂
This looks so yummy. I do have a question…did you mean 1/5 Tbsp of avocado oil in the 1st instruction? Or was it a typo and you meant 1/2 Tbsp?
Thanks for sharing so many great looking recipes.
This was actually supposed to be 1 1/2 tbsp, not sure what happened there but fixed it!
I really really dislike coconut. Does this taste like it? anything you can recommend to substitute?
There’s no coconut taste in my opinion, but if you’re really sensitive to it, I’d cut the amount of coconut milk in half and replace with more broth.
thank you!
Sorry – but I thought the Coconut taste was overwhelming – and I love coconut. I would definitely cut the coconut milk in half or leave it out completely. The flavors were bland. I think adding some extra mustard, perhaps? Wanted to put hot sauce all over it to give it more flavor. I’m going to experiment with it as I love the ingredients…perhaps making it Thai like? Coconut and spice?
Did I miss where you add the sage and rosemary to the recipe? Read it twice and I just don’t see it, but maybe I’m just blind lol
OMG. Made this last night. It was even better than I imagined. NOT ONE CRUMB remained. Prep time took me about 4x as long as stated, but I take full credit for that. 🙂 My 12yo, who would eat only chicken nuggets for the rest of his life, said he’d happily eat this every night. Perfect accompaniment for the 1st night of the World Series. Thank you and Go Dodgers!
Hey there! I’m making this tomorrow night. Do you think the tapioca flour is essential? I don’t want to buy a whole bag just for this one recipe. Would almond flour work? Or just leave out? Thanks for your help!
You do need to thicken the sauce with something, so either arrowroot or tapioca would work best. I’m not sure if almond flour would be grainy as a thickener, I haven’t used it.
I double the almond flour and it works pretty well. I’ve found the key is to simmer the sauce for a while to get it thick. Made this again last night and there wasn’t a bite left! Thank you!
Try the bulk bin at your grocery store – you can buy whatever quantity you like!
This was SO SO good. Nutritious and delicious. So pumped for leftovers 🙂 Thank you!
Awesome! Thrilled you liked it!
Oh my word!!! Just made this and it is amazing!!! My boyfriend actually loved it and he said, “I’m not a brussels sprouts guy and I love this dish!” Yaya!!! This will stay in this loop! Thanks ❤️
So happy you guys liked this!
Hi Michele.
Is arrowroot or tapioca whole 30? I think Whole 30 is only “real” food…not this…Maybe I’m wrong.
Thank you!
When used to thicken sauces or dredging meat, it’s compliant. Just not for any type of baking 🙂
Ok! I’m always learning with you 🙂 Thank you! Love your blog <3
Okay, based on the comments, others had a way better go at this. I followed the instructiosn but this just came out a gloopy mess. It tasted fine but my family couldn’t get over the slimey texture 🙁
Sorry it didn’t work out! It sounds like the liquid/starch ratio was off for some reason, or that it boiled a bit too long and got sticky. That can be fixed by using less starch next time or cooking it for a shorter period of time.
Tried this dish it was wonderful! Thank you!!!
Yay! Happy you liked it!
OMGoodness so tasty! I will definitely be making this again! So happy its Whole30 compliant too!!
I think that maybe the #2 and #3 instructions are possibly switched around? You cook the chicken / brussel sprouts @ 425 degrees, then lower to 400 degrees for the final baking I think??
Thank you for all the delicious recipes! You’ve made my journey easier.
I made this dinner last week. I found it to be very tasty but when using the arrowroot starch it became very slimy and boogie like. That was very hard to overcome. Will try again and use less of the starch. Hopefully I can get my husband to eat it again!
Sorry about the texture! Using less starch will help with that next time if you attempt again.
Just made this tonight for the first time and WOW! It’s incredible! My husband had two helpings! I pared it with a side mixed greens salad.
I substituted the bacon for prosciutto as I couldn’t find any compliant at my local grocer and the rosemary and sage were dried. But it was still very flavorful and delicious…the perfect meal going into tmrw’s snow storm! I definitely plan to add this to my rotation. Thank you!
Awesome! So happy to hear you liked it and I bet it was so yummy with the prosciutto 🙂
Planning on making this for dinners this week! Just wondering if this reheats and keeps well for a few days?
This reheats well and I’d say stays good for about 3 days!
Wowza! This was a big hit with my family. The hubby said I can make it anytime. Thanks!!
Awesome! So happy to hear you guys like it 🙂
I made this tonight and added sun dried tomatoes to it. It’s awesome! My husband couldn’t quit groaning and declaring how delicious it was.
Yum, that’s amazing!
Hi…can this be made in an instant pot?
Probably, just not sure of the times!
Our family loved this recipe, and I’ve passed it on to many friends since! I added some more nutritional yeast to it because I love a good cheesy flavor and it didn’t disappoint!
Thank you!!
That’s so great to hear!
This was so incredibly delicious! Will be keeping this recipe to make again! As one other poster said, it did take a little longer to prep, but totally worth it! I also used the bacon fat leftover from cooking the bacon as my fat for the sauce 🙂
This recipe is SO YUMMY! I have come to love brussels sprouts as my new favorite vegetable, so this really hit the spot! Thank you so much!!
Made this tonight and it was DELICIOUS!!!! Hearty and creamy..pure deliciousness. We keep it simple during the week but enjoyed having this more involved and dynamic dinner on a fun Saturday night. Just added it to my *keeping foreverrrrr* recipes and will be recommending it to friends! Thanks!!
So good! Definitely putting this one into the regular routine of dinner ideas. Can’t wait for leftovers tomorrow!
Hello
great share.
In my opinion the great iptv lists are those from fishbone cloud
I would like to see more posts like this
Thanks
Thanks for sharing! Does is keep long?
This was great! We loved it but next time will sub broccoli for the brussell sprouts. Thank you!!
I made this tonight and OMG, this is so good!!! I wondered if it would taste coconutty and it doesn’t! I highly recommend using the nutritional yeast. It says optional but I think it really added to the depth of flavor. The only change I made is that I used chicken thighs. Would be great served with a side of roasted red potatoes. I will be making this again and again!
Made this tonight…followed everything to a T and it’s DELICIOUS!! We just started Paleo about two weeks ago and am loving simple recipes like this!!!!
Another fantastic recipe. Thanks for making such reliable and delicious Paleo compliant options for us! I really appreciate it.
So, so, so, so, so delicious and pretty simple to make. It makes great lunch the next day, too! And bonus! My husband isn’t into healthy or paleo or anything. He’s on a “see food” diet. He sees it. He eats it. He texted me at work the next day and asked if he could eat the left overs and said it was amazing and wants me to make it all the time! It’s delicious! You should try it! A new staple in our house.
This was delicious and even got my son liking brussel sprouts! Dare I say it was even better heated up and it got to enjoy it all week! Thanks for a new favorite!
Loved this! Even ate leftovers for breakfast the next day. 🙂
Looks delicious! this is my dinner plan for tonight .. has anyone tried adding mushrooms ?
I came across this recipe as I was looking for something with chicken and Brussels spouts. I adapted it to my liking as I don’t eat Paleo. I used normal milk and I added parmesan for that cheesy flavour and it was so delicious I will definitely be making this again. Thanks for a great recipe
Wow, wow, wow…my husband and I both loved this dish! The sauce is divine!
This was sooo tasty! Loved it. I subbed coconut flour for the tapioca flour, and primal kitchen bbq sauce for the mustard (because that is what I had on hand), and it turned out great. Also sprinkled chopped cashews to serve. This is a new fave
This was great! My husband loved it – as did I. It’s a keeper. We’re not paleo or whole 30 so I made it with the oils I had and regular milk. We eat all of what God intended but are very particular about wholesome, real food. This is truly a great recipe – thanks for sharing! This will go into our regular lineup.
We are loving all your recipes!
Made this tonight and everyone (including two picky kiddos) loved it.
This is my favorite recipe, hands down.
Thanks for sharing.
Can I use chicken broth if I don’t have chicken bone broth ?
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? 😊