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

This recipe transforms simple chicken breasts into a restaurant-worthy dish with a rich, silky pan sauce. Paired with caramelized Brussels sprouts and bacon, plus creamy sweet potato mash, every bite is a balance of savory and sweet.

The secret lies in the garlic herb butter that bastes the chicken, creating a golden crust and infusing the meat with flavor. A quick pan sauce made with demi-glace and sour cream ties everything together. Perfect for a cozy dinner that feels special.

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Ingredients

16 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce BaconView ingredient guideLike ingredientDislike ingredient

4 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

12 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

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line two baking sheets with foil or parchment. Wash and dry all produce. Trim and halve Brussels sprouts. Thinly slice scallions, separating white and green parts. Peel and mince shallot until you have 3 tablespoons. Dice sweet potatoes into ½-inch cubes.
2. Place sweet potatoes in a large pot and cover with water by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain. In the same pot, melt 1 tablespoon butter over medium heat. Add scallion whites, salt and pepper; cook 1 minute. Return sweet potatoes to pot and mash until smooth. Cover and keep warm.
3. On one preheated baking sheet, toss Brussels sprouts with a drizzle of oil, salt and pepper. On the other sheet, arrange bacon strips. Sprinkle both with salt, pepper and half the brown sugar. Roast until Brussels sprouts are browned and bacon is crispy, 20-25 minutes.
4. Pat chicken dry and season with salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, 5-8 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. Transfer chicken to a plate, leaving the butter in the pan.
5. Add minced shallot to the pan with the remaining garlic herb butter. Cook over low heat until softened, 1-2 minutes. Stir in demi-glace and ¼ cup water. Simmer until slightly thickened, 1-2 minutes. Remove from heat and stir in 4 tablespoons sour cream and any juices from the resting chicken. Season with salt and pepper.
6. Slice the chicken crosswise. Crumble or chop the bacon. Stir remaining brown sugar and remaining sour cream into the mashed sweet potatoes. Divide Brussels sprouts and sweet potatoes among plates. Top sweet potatoes with chicken and drizzle with pan sauce. Garnish chicken with scallion greens and Brussels sprouts with bacon. Sprinkle chili flakes over everything to taste.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

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

Can I make the sweet potatoes ahead of time?

Absolutely. Mash them up to a day in advance and reheat gently on the stovetop or microwave, adding a splash of milk if needed.

What can I substitute for demi-glace?

You can use 1 cup of low-sodium chicken broth simmered until reduced by half or 1 tablespoon of concentrated chicken base mixed with ¼ cup water.