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Butter-Basted Chicken

Butter-Basted Chicken

with Candied Bacon Brussels Sprouts & Roasted Fingerlings

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Quick-cooking chicken cutlets are 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 glaze. The dish is finished with a silky pan sauce made with garlic herb butter, rich demi-glace, and tangy sour cream. Served with velvety mashed potatoes, this decadent meal is one for the books.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time50 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

8 ounce

Brussels Sprouts

2 unit


12 ounce

Fingerling Potatoes

4 ounce


2 tablespoon

Brown Sugar

10 ounce

Chicken Cutlets

2 tablespoon

Garlic Herb Butter


1 unit

Chicken Demi-Glace


4 tablespoon

Sour Cream


1 teaspoon

Chili Flakes

Not included in your delivery

4 teaspoon

Cooking Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories970 kcal
Fat57 g
Saturated Fat22 g
Carbohydrate62 g
Sugar21 g
Dietary Fiber9 g
Protein47 g
Cholesterol200 mg
Sodium1080 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Aluminum Foil
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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• 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 400 degrees. Wash and dry produce. • Trim and halve Brussels sprouts lengthwise. Trim and thinly slice scallions, separating whites from greens.


• Halve potatoes lengthwise; toss on a second baking sheet with a drizzle of oil, salt, and pepper. • Arrange potatoes cut sides down; roast on top rack until browned 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 prepared sheets; roast Brussels sprouts on bottom rack and bacon on middle rack.) • Roast for 10 minutes, then remove from oven. Carefully sprinkle bacon with brown sugar. • Return to oven until bacon is crispy and Brussels sprouts are tender, 10-15 minutes more. TIP: Keep a close eye on the brown sugar to avoid burning! Reduce oven temperature to 375 degrees if necessary.


• While bacon glazes, 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, ¼ cup water (1⁄3 cup for 4 servings), and any resting juices from chicken. Simmer until slightly thickened, 1-2 minutes. • Turn off heat; stir in sour cream until combined. Season with salt and pepper.


• 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.