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

This butter-basted chicken recipe is the ultimate comfort food, combining juicy chicken cutlets with a silky pan sauce, creamy mashed potatoes and irresistible candied bacon Brussels sprouts. The Brussels sprouts are roasted with bacon and a sprinkle of brown sugar, creating a caramelized, sweet-and-savory topping that takes the dish to the next level.

The chicken is pan-seared until golden, then basted with garlic herb butter for incredible flavor. A quick pan sauce made with demi-glace and sour cream ties everything together. Serve this hearty meal for a special weeknight dinner or a cozy weekend feast.

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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

10 ounce Chicken CutletsView 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 (use two sheets for 4 servings). Wash and dry all produce. Trim and thinly slice scallions, separating white and green parts. Trim and halve Brussels sprouts lengthwise. Halve, peel and mince the shallot until you have 3 tablespoons.
2. Dice potatoes into ½-inch pieces. Place in a large pot and cover with salted water 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 butter in the empty pot over medium heat. Add scallion whites and cook until softened, about 1 minute. Return potatoes to the pot and mash until smooth. Season with salt and pepper. Keep covered off heat.
3. Meanwhile, on one side of the prepared baking sheet, toss Brussels sprouts with a drizzle of oil, salt and pepper. Arrange cut sides down. Place bacon on the other side and season with salt and pepper. (For 4 servings, divide between two sheets; roast Brussels sprouts on top rack and bacon on middle rack.) Roast for 10 minutes, then remove from oven. Sprinkle bacon with brown sugar. Return to oven until bacon is crispy and Brussels sprouts are tender, 10-15 minutes more.
4. Pat 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 chicken and cook until browned and cooked through, 3-5 minutes per side. During the last 2 minutes, reduce heat to low and add garlic herb butter. Spoon the butter over the chicken until coated. Turn off heat. Leaving the butter in the pan, transfer chicken to a cutting board.
5. Add minced shallot to the pan with the reserved garlic herb butter. Cook over low heat until softened, 1-2 minutes. Stir in demi-glace, any resting juices from the chicken and ¼ cup water. Simmer until slightly thickened, 1-2 minutes. Turn off heat. Stir in 2 packets (about 4 tablespoons) of sour cream (use 4 packets for 4 servings; you’ll use the rest in the next step). 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 reserved potato cooking liquid as needed until creamy. Divide potatoes and Brussels sprouts between plates. Top potatoes with chicken and sauce. Garnish chicken with scallion greens and Brussels sprouts with bacon. Sprinkle with chili flakes to taste.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Pound them to an even thickness for even cooking and adjust the cooking time as needed.

Can I make this recipe dairy-free?

You can substitute the butter with a dairy-free alternative and use a plant-based sour cream. The demi-glace may contain dairy, so check the label or use a vegan substitute.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water to the sauce if needed.