Butter-Basted Chicken Breasts
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Butter-Basted Chicken Breasts

Butter-Basted Chicken Breasts

with Candied Bacon Brussels Sprouts and Mashed Potatoes

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.

Family Friendly

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

Total Time50 minutes
Prep Time


serving amount

8 ounce

Brussels Sprouts

2 unit


1 unit


12 ounce

Yukon Gold Potatoes

4 ounce


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


(Contains Milk)

1 tablespoon

Vegetable Oil




Nutrition Values

/ per serving
Energy (kJ)3807 kJ
Calories910 kcal
Fat47 g
Saturated Fat23 g
Carbohydrate67 g
Sugar28 g
Dietary Fiber10 g
Protein50 g
Cholesterol235 mg
Sodium1060 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.


Baking Sheet
Large Pot
Potato Masher
Large Pan
Paper Towel



• 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.

Make Mashed Potatoes

• 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.

Roast Brussels and Bacon

• 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.

Cook Chicken

• 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.

Make Sauce

• 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.

Finish Meal

• 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.