Butter-Basted Chicken Breasts
with Candied Bacon Brussels Sprouts and Mashed Potatoes
- Milk
Your average chicken breast is amped up with a rich pan sauce and flavorful sides like sweet potatoes and candied bacon brussels sprouts. The “candied” here refers to brown sugar that is added to the brussels and bacon and then baked in the oven to form a gorgeous caramelized layer. The dish is finished with a silky, flavor-packed pan sauce, made from garlic butter, our rich demi-glace and tangy sour cream. Served with velvety sweet potatoes to bring it all together, this decadent meal is one for the books.
Ingredients
8 ounce
Brussels Sprouts
2 unit
Scallions
1 unit
Shallot
12 ounce
Yukon Gold Potatoes
4 ounce
Bacon
2 tablespoon
Brown Sugar
12 ounce
Chicken Breasts
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 unit
Chicken Demi-Glace
(Contains: Milk)
6 tablespoon
Sour Cream
(Contains: Milk)
1 teaspoon
Chili Flakes
Not included in your delivery
1 tablespoon
Butter
(Contains: Milk)
1 tablespoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Place a foil-lined baking sheet inside your oven (2 foil-lined sheets for 4 servings); preheat to 425 degrees. Wash and dry all produce. • Trim and halve Brussels sprouts. Trim and thinly slice scallions, separating whites from greens. Peel and mince shallot until you have 3 TBSP.
• Dice potatoes into ½-inch pieces; place in a large pot with enough salted water to cover by 2 inches. Boil until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. • Melt 1 TBSP plain butter in same pot. Add scallion whites and cook until softened, about 1 minute. Add drained potatoes; mash until smooth. Season with salt and pepper. Keep covered until ready to serve.
• Meanwhile, toss Brussels sprouts with a drizzle of oil, salt, and pepper on one side of prepared sheet; arrange cut sides down. Arrange bacon* on opposite side; sprinkle with salt and pepper. Roast for 10 minutes, then remove from oven and sprinkle bacon with brown sugar. • Return to oven until bacon is crispy and Brussels sprouts are tender, 10-15 minutes more. • 4 servings: Divide Brussels sprouts and bacon between 2 baking sheets.
• 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, 5-7 minutes per side. • During 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 minced shallot to pan with 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 sour cream and any resting juices from chicken. Season with salt and pepper. • 4 servings: Use 4 packets sour cream.
• Stir remaining sour cream into mashed potatoes. Add reserved potato cooking liquid, a splash at a time, until creamy. • Slice chicken crosswise. Crumble or chop bacon into small pieces.
• Divide Brussels sprouts and mashed potatoes between plates. Top potatoes with chicken and sauce. • Garnish chicken with scallion greens. Garnish Brussels sprouts with bacon. Sprinkle everything with chili flakes to taste.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the sauce, calling it "delicious" and "amazing," while some found it too sweet or overpowering 🍲.
- Ease of prep: Several noted it was time-consuming with many steps, but most agreed the result was worth the effort.
- Suggestions: Consider reducing oven temperature or cooking time for bacon to prevent burning; adjust salt to taste in sauce.
- Portions: Some wished for more Brussels sprouts or larger chicken pieces; a few found potato portions small.
- Leftovers: Brussels sprouts don't reheat well, but the dish overall keeps nicely for next-day lunches.
Reviews from our home cooks
The butter basted sauce was phenomenal! I went back to the kitchen to top the chicken with more of it. The candied bacon was a really great item to pair with the brussels sprouts.
The whole meal was delicious! The sauce over the chicken so good with the chicken and the mashed potatoes and everyone in my family loved the candied bacon brussels sprouts!
Chicken was delicious! Also loved the Brussels sprouts with candied bacon. Could have used less cook time on the bacon though. I used the lowest time increments and it still was over cooked.
We really enjoyed this dish. The brown sugar bacon was a nice touch to the Brussels sprouts. The chicken was tender and elevated by the garlic butter. We would make this again!
The sauce for the chicken had an aftertaste, but wasn't terrible, just not my favorite. I loved the brussels sprouts with candied bacon. I prefer to peel the potatoes before mashing them.
Over-the-top yummy. I could have eaten just the brussel sprouts with candied bacon for dinner and been satisfied, but chicken and potatoes were also delicious.
The chicken and sauce was excellent! The potatoes were dry so we added some milk. We only used one brown sugar for the candied bacon and it was excellent! I think both packets would have been too sweet.
Honestly, the brussels sprouts are the winner in this recipe. Everything else is fine, but the brussels stand out as tender and delicious, paired with perfectly crispy bacon.
This turned out to be one of our favorite Hello Fresh boxes ever! The brussels sprouts turned out perfectly, and the chicken and mashed potatoes paired well with the sprouts. Will be getting this one again!
I do not like brussel sprouts, but adding candied bacon to the roasted sprout was a game changer. This veggie has been moved to the "like" column. Yum!!
