Butter-Basted Chicken with Candied Bacon Brussels Sprouts and Roasted Fingerling Potatoes

Elevate your weeknight dinner with this show-stopping butter-basted chicken dish. Juicy chicken cutlets are pan-seared and basted with garlic herb butter, then served alongside crispy candied bacon Brussels sprouts and roasted fingerling potatoes. The finishing touch is a silky pan sauce made with demi-glace and sour cream, adding a luxurious richness that brings everything together.

This recipe is perfect for those who love bold flavors and comforting sides. The Brussels sprouts get a sweet-savory upgrade with brown sugar-glazed bacon, while the potatoes roast until golden and tender. It’s a complete meal that feels special enough for a celebration but simple enough for a busy weeknight.

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Ingredients

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

2 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

4 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions. Place a foil-lined baking sheet on the middle rack. Preheat oven to 400°F. Wash and dry all produce. Trim and halve Brussels sprouts lengthwise. Trim and thinly slice scallions, separating whites from greens.
2. Halve fingerling potatoes lengthwise. On a second baking sheet, toss potatoes with a drizzle of oil, salt and pepper. Arrange cut sides down. Roast on top rack until browned and tender, 20-25 minutes.
3. On the prepared foil-lined sheet, toss Brussels sprouts on one side with a drizzle of oil, salt and pepper; arrange cut sides down. Place bacon on the empty side; season with salt and pepper. Roast for 10 minutes. Remove from oven and carefully sprinkle bacon with brown sugar. Return to oven until bacon is crispy and Brussels sprouts are tender, 10-15 minutes more. Watch closely to avoid burning the sugar; reduce oven temperature to 375°F if needed.
4. While bacon glazes, pat chicken cutlets 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, 3-5 minutes per side. During the last 2 minutes, reduce heat to low and add garlic herb butter. Spoon the butter over chicken until coated. Turn off heat, leaving butter in the pan and transfer chicken to a cutting board.
5. Add scallion whites to the pan with the reserved garlic herb butter. Cook over low heat until softened, 1-2 minutes. Stir in demi-glace, ¼ cup water and any resting juices from the chicken. Simmer until slightly thickened, 1-2 minutes. Turn off heat and stir in sour cream. Season with salt and pepper.
6. Slice chicken crosswise. Chop bacon into small pieces. Divide potatoes, Brussels sprouts and chicken between plates. Top chicken with pan sauce and scallion greens. Garnish Brussels sprouts with bacon. Sprinkle with chili flakes to taste and serve.

Recipe Tips

FAQ

Can I use regular potatoes instead of fingerlings?

Yes, you can substitute fingerling potatoes with small Yukon Gold or red potatoes. Just cut them into similar-sized pieces and adjust roasting time as needed.

What can I use instead of demi-glace?

If you don’t have chicken demi-glace, you can use 1 cup of concentrated chicken broth or stock, simmered until reduced by half.

Is there a dairy-free alternative for the butter and sour cream?

You can use vegan butter and dairy-free sour cream, but note that the flavor and texture may vary slightly.