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A quick, one-pan weeknight chicken dinner.


4 (6-ounce each) SLAP Farms boneless, skinless chicken breasts
3/4 teaspoon table salt
1/2 teaspoon freshly ground black pepper
4 slices Sentelle’s apple wood smoked bacon
1 pound Brussels sprouts, trimmed and sliced thin
1 (15-ounce) can chickpeas, drained and rinsed
1/4 teaspoon red pepper flakes
1/4 cup chicken broth
2 tablespoons lemon juice
1/4 cup shredded Parmesan cheese


Pat chicken breasts dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Cook bacon in a 12-inch cast iron or nonstick skillet over medium-high heat until crisp, 5 to 7 minutes. Using a slotted spoon, transfer bacon pieces to a bowl.

Add chicken to bacon fat left in skillet and cook over medium-high heat until golden brown, about 5 minutes on each side. Transfer chicken to a plate.

Stir Brussels sprouts, chickpeas, red pepper flakes, cooked bacon pieces, 1/4 teaspoon salt and 1/4 teaspoon black pepper into fat left in skillet. Nestle chicken into the skillet along with any accumulated juices. Pour in broth and bring to a simmer. Reduce heat to medium-low, cover, and cook until chicken registers 160 degrees, 6 to 8 minutes. Transfer chicken to a carving board. Stir lemon juice into Brussels sprout mixture in skillet. Slice chicken breasts 1/2 inch thick and place on top of Brussels sprouts in skillet. Sprinkle with Parmesan cheese. Serve.