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 irresistible sides. Sweet potatoes are mashed until silky, while Brussels sprouts and bacon get a caramelized makeover with brown sugar in the oven. The chicken is pan-seared and basted with garlic herb butter, then finished with a tangy sour cream pan sauce. It’s a gourmet comfort meal that feels special enough for a celebration but is simple enough for a weeknight.

Every element comes together beautifully: the velvety sweet potatoes, the crispy-candied Brussels sprouts and bacon and the juicy chicken with its luscious sauce. A sprinkle of chili flakes adds a subtle kick, balancing the sweetness. Serve it all on one plate for a stunning presentation that will impress family and guests alike.

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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. Preheat oven to 425°F. Line a baking sheet with foil (use 2 sheets for 4 servings). 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 ½-inch pieces. Place in a large pot and cover with salted water by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup of the cooking liquid, then drain. In the same pot, melt 1 tablespoon butter over medium heat. Add scallion whites and cook until softened, 1-2 minutes. Add drained sweet potatoes and mash until smooth. Season with salt and pepper. Keep covered off heat until ready to serve.
3. On the prepared baking sheet, toss Brussels sprouts with a drizzle of oil, salt and pepper, arranging cut sides down. Place bacon on the empty side of the sheet; season with salt and pepper. (For 4 servings, use 2 sheets: Brussels sprouts on top rack, bacon on middle.) Roast for 10 minutes. Remove from oven, sprinkle bacon with brown sugar and return to oven until bacon is crispy and Brussels sprouts are tender, 10-15 minutes more.
4. Meanwhile, pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. During the last 2 minutes, reduce heat to low and add garlic herb butter. Spoon the butter over the chicken to coat. Turn off heat, leaving butter in the pan and transfer chicken to a plate.
5. Add minced shallot to the pan with the reserved 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. Turn off heat. Stir in 2 packets of sour cream (4 for 4 servings) and any resting juices from the chicken. Season with salt and pepper.
6. Slice chicken crosswise. Chop bacon into small pieces. Stir remaining sour cream into the mashed sweet potatoes, adding splashes of reserved potato cooking liquid as needed until creamy. Divide mashed potatoes and Brussels sprouts between plates. Top potatoes with chicken and sauce. Garnish chicken with scallion greens and Brussels sprouts with chopped bacon. Sprinkle with chili flakes 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 they reach an internal temperature of 165°F.

What can I substitute for demi-glace?

You can use 1 cup of beef or chicken broth simmered until reduced by half or a store-bought demi-glace concentrate.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.