Butter-Basted Chicken with Candied Bacon Brussels Sprouts and Mashed Potatoes

Elevate your weeknight dinner with this decadent dish featuring tender butter-basted chicken breasts, caramelized candied bacon Brussels sprouts and velvety mashed potatoes. The chicken is cooked to golden perfection and finished with a luscious garlic herb butter pan sauce, while the Brussels sprouts get a sweet-savory upgrade from brown sugar and crispy bacon.

This recipe brings together comforting flavors and elegant techniques, making it a standout meal for any occasion. The creamy mashed potatoes provide the perfect base for the juicy chicken and its rich sauce, while the candied bacon Brussels sprouts add a delightful crunch and sweetness. It’s a complete dinner that’s sure to impress.

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Ingredients

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

2 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F. Line a baking sheet with aluminum foil. Wash and dry all produce. Trim and halve the Brussels sprouts. Trim and thinly slice the scallions, separating the white and green parts. Halve, peel and mince the shallot until you have 3 tablespoons.
2. Dice the potatoes into ½-inch pieces. Place them in a large pot and add enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup of the potato cooking liquid, then drain. Return the empty pot to the stove over medium heat and melt 1 tablespoon of butter. Add the scallion whites and cook until softened, about 1 minute. Return the potatoes to the pot and mash until smooth. Season with salt and pepper. Keep covered off heat until ready to serve.
3. On the prepared baking sheet, toss the Brussels sprouts with a drizzle of oil, salt and pepper, then arrange them cut-side down on one side of the sheet. Place the bacon on the other side and season with salt and pepper. Roast for 10 minutes. Remove from the oven and sprinkle the bacon with brown sugar. Return to the oven and roast until the bacon is crispy and the Brussels sprouts are tender, 10-15 minutes more.
4. While the vegetables roast, pat the chicken dry with paper towels and season all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, 5-8 minutes per side. During the last 2 minutes of cooking, reduce the heat to low and add the garlic herb butter. Spoon the butter over the chicken until coated. Turn off the heat, leaving the butter in the pan and transfer the chicken to a cutting board.
5. Add the minced shallot to the pan with the remaining garlic herb butter. Cook over low heat until softened, 1-2 minutes. Stir in the demi-glace, any resting juices from the chicken and ¼ cup of water. Simmer until slightly thickened, 1-2 minutes. Turn off the heat and stir in 2 packets (about 4 tablespoons) of sour cream. Season with salt and pepper.
6. Slice the chicken crosswise. Chop the bacon into small pieces. Stir the remaining sour cream into the mashed potatoes, adding splashes of the reserved potato cooking liquid as needed until creamy. Divide the potatoes and Brussels sprouts between plates. Top the potatoes with the sliced chicken and sauce. Garnish the chicken with scallion greens and the Brussels sprouts with the chopped bacon. Sprinkle with chili flakes to taste.

Recipe Tips

FAQ

Can I use regular butter instead of garlic herb butter?

Yes, you can substitute regular butter. For flavor, add a minced garlic clove and a pinch of dried herbs to the pan when you add the butter.

What can I use instead of chicken demi-glace?

You can substitute 1 cup of chicken broth reduced by half or use a store-bought chicken demi-glace concentrate.

Can I make this dish ahead of time?

The mashed potatoes can be made a day ahead and reheated with a splash of milk. The Brussels sprouts are best fresh, but you can prep them in advance and roast just before serving.