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

This butter-basted chicken recipe takes a simple chicken breast and turns it into something truly special. The chicken is pan-seared to golden perfection, then finished with a luscious garlic herb butter that creates a rich, flavorful crust. Paired with sweet and savory candied bacon Brussels sprouts and creamy mashed sweet potatoes, this dish is a complete gourmet experience that feels indulgent yet approachable.

The magic happens in the details: Brussels sprouts and bacon are roasted together, then sprinkled with brown sugar to create a gorgeous caramelized glaze. A quick pan sauce made from the same garlic butter, demi-glace and sour cream ties everything together. Serve it all with velvety mashed sweet potatoes for a comforting, satisfying meal 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 your oven to 425°F. Line a baking sheet with foil (use two sheets for 4 servings). Wash and dry all produce. Trim and halve the Brussels sprouts. Thinly slice the scallions, separating the white and green parts. Peel and mince the shallot until you have about 3 tablespoons.
2. Dice the potatoes into ½-inch pieces and place them in a large pot. 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. In the same pot, melt 1 tablespoon of plain butter over medium heat. Add the scallion whites and cook until softened, about 1 minute. Return the drained potatoes to the pot and mash until smooth. Season with salt and pepper. Keep covered until ready to serve.
3. On the prepared baking sheet, toss the Brussels sprouts with a drizzle of oil, salt and pepper. Arrange them cut side down on one side of the sheet. Place the bacon on the opposite 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. (For 4 servings, divide Brussels sprouts and bacon between two baking sheets.)
4. While the vegetables roast, pat the chicken breasts dry with paper towels and season all over with salt and pepper. Heat a large drizzle of oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, 5-7 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 and ¼ cup water. Simmer until slightly thickened, 1-2 minutes. Turn off the heat. Stir in 2 packets (about 4 tablespoons) of sour cream and any resting juices from the chicken. Season with salt and pepper. (For 4 servings, use 4 packets of sour cream.)
6. Stir the remaining sour cream into the mashed potatoes. Add the reserved potato cooking liquid, a splash at a time, until the potatoes are creamy. Slice the chicken crosswise. Crumble or chop the bacon into small pieces.
7. To serve, divide the Brussels sprouts and mashed potatoes between plates. Top the potatoes with the sliced chicken and spoon the pan sauce over the chicken. Garnish with scallion greens. Sprinkle the Brussels sprouts with the crumbled bacon and add chili flakes to taste.

Recipe Tips

FAQ

Can I use sweet potatoes instead of Yukon Gold?

Yes, sweet potatoes work beautifully in this recipe. Adjust cooking time as needed until tender.

What can I substitute for demi-glace?

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

How do I make this dairy-free?

Use dairy-free butter and sour cream alternatives and omit the butter in the potatoes or use a plant-based version.