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

This dish takes humble chicken breasts to new heights with a rich, garlicky pan sauce and two showstopping sides. The Brussels sprouts and bacon get a sweet-savory caramelized coating from brown sugar, while the sweet potatoes are mashed until silky and finished with a touch of sour cream. A quick pan sauce made from garlic herb butter, demi-glace and sour cream ties everything together.

Perfect for a cozy weeknight dinner or a special occasion, this recipe is all about layering flavors and textures. The chicken stays juicy thanks to butter-basting and the candied bacon adds a delightful crunch. Serve it all on one plate for a complete, satisfying meal that looks as good as it tastes.

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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

2 unit Sweet 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. Place a baking sheet lined with foil or parchment paper inside your oven; preheat to 425°F. Wash and dry all produce. Trim and halve Brussels sprouts. Trim and thinly slice scallions, separating whites from greens. Halve, peel and mince shallot until you have 3 tablespoons.
2. Dice sweet potatoes into 1/2-inch cubes. Place in a large pot with enough water to cover by 2 inches. Boil until tender, about 15 minutes. Drain. Melt 1 tablespoon plain butter in same pot. Add scallion whites. Cook until softened, 1 minute. Add sweet potatoes; mash until smooth. Season with salt and pepper. Keep covered until ready to serve.
3. Meanwhile, toss Brussels sprouts with a drizzle of oil, salt and pepper on half of the preheated sheet. Arrange cut sides down. Arrange bacon on the other side of the sheet; sprinkle with salt, pepper and half the brown sugar. Roast until crispy, 20-25 minutes. Check bacon after 15 minutes, as it may cook faster.
4. Meanwhile, pat chicken dry with paper towels; 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, 5-8 minutes per side. During the last 2 minutes of cooking, reduce heat to low and add garlic herb butter. Spoon over chicken until coated. Turn off heat. Leaving butter in pan, transfer chicken to a plate.
5. Add minced shallot to the pan with the reserved garlic herb butter. Cook on low until softened, 1-2 minutes. Stir in demi-glace and 1/4 cup water. Simmer until slightly thickened, 1-2 minutes. Turn off heat. Stir in 2 packets (about 4 tablespoons) sour cream and any chicken resting juices. Season with salt and pepper.
6. Slice chicken crosswise. Crumble or chop bacon into small pieces. Stir remaining brown sugar and sour cream (about 2 tablespoons) into mashed sweet potatoes. Divide Brussels sprouts and sweet potatoes between plates. Top potatoes with chicken and sauce. Garnish chicken with scallion greens. Garnish Brussels sprouts with bacon. Sprinkle with chili flakes to taste.

Recipe Tips

FAQ

Can I use regular butter instead of garlic herb butter?

Yes, you can substitute plain butter and add a minced garlic clove or garlic powder to the pan when basting the chicken.

What can I use instead of demi-glace?

You can substitute 1/2 cup of beef or chicken broth mixed with 1 teaspoon of soy sauce or Worcestershire sauce for a similar depth of flavor.

How do I make this dairy-free?

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