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

Indulge in a decadent dinner that brings together tender chicken cutlets, a silky pan sauce and irresistible sides. The star of the show is the candied bacon Brussels sprouts, where brown sugar caramelizes over crispy bacon for a sweet-savory crunch. Paired with creamy mashed potatoes and a rich garlic herb butter sauce, this meal is pure comfort.

Perfect for a cozy fall or winter evening, this recipe uses simple techniques to create restaurant-quality flavors at home. The chicken is quickly pan-seared and basted in garlic herb butter, then finished with a tangy sour cream and demi-glace sauce. Every component complements the next for a truly satisfying plate.

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Ingredients

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView 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

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Halve Brussels sprouts. Cut fingerling potatoes into 1/2-inch pieces. Thinly slice scallions, separating white and green parts.
2. Toss Brussels sprouts and potatoes with 2 tsp cooking oil, salt and pepper on a baking sheet. Roast for 20-25 minutes until tender and golden.
3. Meanwhile, line another baking sheet with foil. Arrange bacon strips in a single layer. Sprinkle brown sugar evenly over bacon. Bake for 12-15 minutes until caramelized and crispy. Let cool, then chop into small pieces.
4. Pat chicken cutlets dry and season with salt and pepper. Heat remaining 2 tsp oil in a large skillet over medium-high heat. Cook chicken for 3-4 minutes per side until golden and cooked through. Remove chicken and set aside.
5. Reduce heat to medium. Add garlic herb butter to the skillet. Once melted, stir in chicken demi-glace, 1/4 cup water and chili flakes. Simmer for 2 minutes, scraping up browned bits. Remove from heat and stir in sour cream until smooth.
6. Return chicken to the skillet, turning to coat in sauce. Serve chicken with roasted vegetables and candied bacon. Garnish with scallion greens.
7. For the mashed potatoes: While chicken cooks, place roasted fingerlings in a bowl and mash with a fork. Stir in a splash of milk or cream if desired and season with salt and pepper.

Recipe Tips

FAQ

Can I use regular potatoes instead of fingerlings?

Yes, any waxy potato like Yukon Gold works well. Cut into small cubes and adjust roasting time as needed.

What can I substitute for chicken demi-glace?

You can use 1 cup of chicken broth reduced to a glaze or a mixture of 1 teaspoon bouillon paste and 1/2 cup water.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.