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

This butter-basted chicken recipe takes a classic dish to new heights. Paired with velvety mashed potatoes and Brussels sprouts topped with caramelized candied bacon, every bite is packed with flavor. The chicken is cooked to golden perfection, then finished with a silky pan sauce made from garlic herb butter, rich demi-glace and tangy sour cream.

The star side is the Brussels sprouts: roasted with bacon and a sprinkle of brown sugar that bakes into a gorgeous caramelized layer. Together with the creamy potatoes, this meal is a comforting yet elegant dinner that’s sure to impress.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView 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

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Dice the potatoes into 1-inch cubes. Place them in a pot, cover with salted water and bring to a boil. Cook until tender, about 15 minutes. Drain and return to the pot.
2. While potatoes cook, cut the bacon into 1/2-inch pieces. Trim and halve the Brussels sprouts. Thinly slice the scallions, separating white and green parts. Peel and finely dice the shallot.
3. On a baking sheet, toss the Brussels sprouts with a drizzle of oil, salt and pepper. Spread them in an even layer. Scatter the bacon pieces over the top, then sprinkle with brown sugar. Roast until the sprouts are tender and the bacon is caramelized, about 15-20 minutes.
4. Meanwhile, pat the chicken cutlets dry and season both sides with salt and pepper. Heat a large skillet over medium-high heat and add a drizzle of oil. Sear the chicken until golden brown, about 3-4 minutes per side. Remove chicken from the skillet and set aside.
5. Reduce heat to medium. Add the diced shallot and white parts of scallions to the skillet. Cook for 1 minute until fragrant. Stir in the chili flakes and garlic herb butter until melted. Add the chicken demi-glace and 1/4 cup water, scraping up any browned bits. Simmer for 2 minutes, then stir in the sour cream until smooth. Return the chicken to the skillet, spoon the sauce over and cook for another 2 minutes until heated through.
6. Mash the cooked potatoes with a potato masher or fork. Stir in 2 tablespoons of sour cream (or to taste) and season with salt and pepper. Keep warm.
7. Serve the butter-basted chicken alongside the mashed potatoes and candied-bacon Brussels sprouts. Spoon any remaining pan sauce over the chicken. Garnish with the green parts of scallions.

Recipe Tips

FAQ

Can I use chicken thighs instead of cutlets?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

What can I substitute for chicken demi-glace?

You can use 1 cup of chicken broth mixed with 1 teaspoon of soy sauce or Worcestershire sauce as a substitute.

Can I make this dish dairy-free?

Substitute the sour cream with a dairy-free alternative and use a plant-based butter for the garlic herb butter. The demi-glace may contain dairy, so check the label.