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.
- 4 slices bacon (thick cut is best)
- 1 - 1.5 lbs chicken thighs
- 1 lb brussels sprouts
- 1 Tbsp ghee or avocado oil (primal kitchen affiliate link)
- 1 tsp tessemae’s roasted garlic (or 1 tsp minced garlic)
- 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 applewood smoked sea salt (or regular sea salt)
- paleo ranch dressing
- tessemae’s buffalo sauce or frank’s red hot sauce
- Chopped cilantro
- Preheat the oven to 375 F.
- Cut the stems off the brussels sprouts and cut them in half, lengthwise. In a medium-sized bowl, toss the sprouts with 1 Tbsp ghee or avocado oil, the roasted garlic, and a small pinch of salt. Spread them evenly on a large 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! make sure you watch it! This should take about about 6-8 minutes total, depending on how thick the bacon is.
- 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 roasted 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. Chopped cilantro for garnish.