Butter-Basted Chicken with Candied Bacon Brussels Sprouts and Roasted Fingerlings

This butter-basted chicken recipe takes a classic dish to new heights. Juicy chicken cutlets are pan-seared to golden perfection, then finished with a luscious pan sauce made from garlic herb butter, rich chicken demi-glace, and tangy sour cream. The result is a silky, flavorful sauce that coats every bite.

On the side, roasted fingerling potatoes and Brussels sprouts get a sweet-savory upgrade with candied bacon—brown sugar sprinkled over bacon and baked until caramelized. Together, these components create a decadent, well-rounded meal that feels special enough for a celebration but simple enough for a weeknight.

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Ingredients

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil. Halve Brussels sprouts lengthwise. Cut fingerling potatoes into ½-inch rounds. Thinly slice scallions, separating white and green parts. Cut bacon into 1-inch pieces.
2. Toss potatoes and Brussels sprouts on the baking sheet with 2 tsp oil, salt, and pepper. Roast for 10 minutes. Meanwhile, in a small bowl, toss bacon with brown sugar. After 10 minutes, push vegetables to the sides, scatter bacon in the center, and roast until bacon is caramelized and vegetables are tender, about 12-15 minutes more.
3. While vegetables roast, pat chicken dry and season with salt and pepper. Heat remaining 2 tsp oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, 3-4 minutes per side. Transfer to a plate and tent with foil.
4. Reduce heat to medium. Add garlic herb butter to the skillet and cook, stirring, until melted and fragrant, about 30 seconds. Whisk in demi-glace and ¼ cup water, scraping up browned bits. Simmer until slightly thickened, 1-2 minutes. Remove from heat and stir in sour cream and chili flakes. Season with salt and pepper.
5. Serve chicken with roasted vegetables and candied bacon. Spoon pan sauce over chicken and garnish with scallion greens.

Recipe Tips

FAQ

Can I use regular potatoes instead of fingerlings?

Yes, you can substitute fingerling potatoes with baby Yukon Gold or red potatoes. Cut them into similar-sized pieces for even roasting.

What can I use instead of demi-glace?

If you don’t have chicken demi-glace, you can substitute with 1 cup of reduced chicken stock mixed with 1 teaspoon of soy sauce or Worcestershire sauce for depth.

Can I make this dairy-free?

Yes, use dairy-free butter and sour cream alternatives. The sauce may have a slightly different texture, but it will still be delicious.