Butter-Basted Chicken
with Candied Bacon Brussels Sprouts & Roasted Fingerlings
- Milk
Your average chicken dish is amped up here with a rich pan sauce, mashed potatoes, and candied bacon Brussels sprouts. The “candied” here refers to brown sugar that’s sprinkled over the bacon, then baked to form a gorgeous caramelized layer. The dish is finished with a silky sauce made with garlic herb butter, rich demi-glace, and tangy sour cream. Served with velvety mashed potatoes to bring it all together, this decadent meal is one for the books.
Ingredients
4 ounce
Bacon
4 tablespoon
Sour Cream
8 ounce
Brussels Sprouts
12 ounce
Fingerling Potatoes
1 unit
Chicken Demi-Glace
(Contains: Milk)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 teaspoon
Chili Flakes
10 ounce
Chicken Cutlets
2 unit
Scallions
2 tablespoon
Brown Sugar
Not included in your delivery
teaspoon (tsp)
Salt
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and place a foil-lined baking sheet on middle rack. (For 4 servings, adjust to top, middle, and bottom positions with 2 foil-lined sheets on middle and bottom racks.) Preheat oven to 425 degrees. Wash and dry all produce. • Trim and thinly slice scallions, separating whites from greens. Trim and halve Brussels sprouts lengthwise.
• Halve potatoes lengthwise; toss on a second baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until brown and tender, 20-25 minutes.
• Meanwhile, carefully toss Brussels sprouts on one side of prepared baking sheet with a drizzle of oil, salt, and pepper; arrange cut sides down. Add bacon* to empty side; season with salt and pepper. (For 4 servings, divide between 2 sheets; roast Brussels sprouts on bottom rack and bacon on middle rack.) • Roast for 10 minutes, then remove from oven. Sprinkle bacon with brown sugar. • Return to oven until bacon is crispy and Brussels sprouts are tender, 10-15 minutes more.
• 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, 3-5 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 cutting board.
• Add scallion whites to pan with reserved garlic herb butter. Cook over low heat until softened, 1-2 minutes. • Stir in demi-glace, any resting juices from chicken, and ¼ cup water. Simmer until slightly thickened, 1-2 minutes. • Turn off heat. Stir in sour cream. Season with salt and pepper.
• Slice chicken crosswise. Chop bacon into small pieces. • Divide potatoes, Brussels sprouts, and chicken between plates. Top chicken with sauce and scallion greens. Garnish Brussels sprouts with bacon. Sprinkle with chili flakes to taste and serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the rich, delicious sauce and raved about the candied bacon Brussels sprouts 🍲.
- Ease of prep: Some found it time-consuming with multiple steps, but most agreed the effort was worthwhile for the flavors.
- Suggestions: Consider reducing brown sugar on bacon to prevent burning; adjust salt in sauce to taste.
- Leftovers: Several mentioned it reheated well, though a few preferred it fresh.
- Portions: Some wanted more Brussels sprouts or chicken; potatoes were occasionally too plentiful.
Reviews from our home cooks
Overall we enjoyed this dish. The chicken cooked up well and it was easy to prepare. We didn't think the candied bacon added anything special and the sour cream in the butter sauce was overkill. The sugar in the demi-glace is a giant miss.
Sauce was delicious with the chicken and the sprouts were tasty with the candied bacon.
Good pan sauce and who knew candied bacon was that simple and good with brussels sprouts.
Overall, this was delicious--especially the sauce! I kept the candied bacon as a garnish even though I didn't make the brussels sprouts, and it was a little sweet for my taste, but overall a good dish!
Candied bacon added a new dimension to brussel sprouts. Chicken was incredibly flavorful.
I subbed green beans for the brussel sprouts, as I am not fond of brussel sprouts. I used the candied bacon and roasted them as called for in the recipe. Worked perfectly. Loved the sauce.
This was the best meal yet! The bacon and brussel sprouts were delicious and the sauce for the chicken is to die for. It was even a hit with my kids (the butter for the chicken is so yummy).
It was delicious from the candied bacon to the chicken with a great sauce to match. 10/10
Wow! I wish i could give this more stars. This is hands down the best recipe we've tried yet. 400 degrees was not hot enough so I had to make several adjustments to the temperature and time for the potatoes Brussels sprouts and bacon. Otherwise the flavors were perfect together.
Felt like I was in a nice restaurant in France . . . Wow! It's all about the demi-glace!! Brussels sprouts were delish too. I saved the potatoes for later. Bacon was hard to make/burned (as warned).
