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

This dish takes the humble chicken breast and turns it into something truly special. Pan-seared and basted with garlic herb butter, the chicken stays incredibly juicy and flavorful. It’s served alongside caramelized Brussels sprouts with crispy bacon and a touch of brown sugar, plus velvety mashed potatoes that tie everything together.

The magic continues with a quick pan sauce made from the same butter, enriched with demi-glace and sour cream for a silky finish. Every element comes together for a comforting, restaurant-quality meal you can make at home.

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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 foil. Wash and dry all produce. Trim and thinly slice the scallions, separating the white and green parts. Trim and halve the Brussels sprouts lengthwise. 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 cooking liquid, then drain. Melt 1 tablespoon of plain butter in the empty pot over medium heat. 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 one side of the prepared baking sheet, toss the Brussels sprouts with a drizzle of oil, salt and pepper. Arrange them cut side down. Place the bacon on the other side and season with salt and pepper. Roast on the top rack 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. 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 reserved 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 water. Simmer until slightly thickened, 1-2 minutes. Turn off the heat and stir in 2 packets (or 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 with plain butter and add minced garlic or dried herbs to the pan when basting.

What can I use instead of demi-glace?

You can replace demi-glace with an equal amount of concentrated chicken stock or broth, though the sauce may be less rich.

How do I make this dish dairy-free?

Use dairy-free butter and sour cream alternatives. Omit the regular butter and use oil for mashing potatoes.