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Creamy Brussels Sprouts and Chicken Bake (keto)

Laurie Cromie
Calories 288 kcal


  • 3 Tbsp butter
  • 1/4 cup diced shallots
  • 2 cloves garlic minced
  • 1 lb. fresh Brussels sprouts stems and any wilted outer leaves removed, and each sprout chopped in half; should fill up the bottom of a 10" skillet very well.
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/4 tsp paprika
  • 2 cooked chicken breasts torn into bite-sized pieces (I recommend using the rotisserie chicken for those who follow my weekly meal prep plans.)
  • 3/4 cup heavy whipping cream
  • 3/4 cup shredded cheddar cheese
  • 3/4 cup shredded Swiss cheese
  • 6 slices bacon cooked to a crisp and crumbled
  • chopped scallions for garnish optional


  • Preheat oven to 350 F.
  • Set an oven-safe skillet over medium heat on the stove.
  • Melt butter in skillet, add shallots and garlic and cook until softened, 1 to 2 minutes.
  • Add Brussels sprouts, salt, pepper, and paprika, and saute for 5 to 8 minutes.
  • Add chicken and stir to combine.
  • Remove from heat. If you do not have an oven-safe skillet, this is when you will want to transfer the Brussels sprouts and chicken to a 9 X 13" casserole dish.
  • Pour in heavy whipping cream.
  • Sprinkle both cheeses over the mixture.
  • Place in oven and bake about 12 minutes.
  • Remove from oven and sprinkle with crumbled bacon and if desired, chopped scallions


Serving: 8gCalories: 288kcalCarbohydrates: 3gProtein: 16gFat: 24g
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