Description
This Creamy Chicken Brussels Skillet features tender chicken tenders, caramelized Brussels sprouts, and crispy bacon all tossed in a rich, creamy mustard sauce. Perfect for a comforting and flavorful weeknight dinner, this one-pan recipe combines savory and creamy elements for a delicious meal that serves 4 to 6 people.
Ingredients
Scale
Meat and Vegetables
- 8 oz. thick-cut bacon, chopped
- 1 lb. Brussels sprouts, halved
- 1 lb. chicken tenders
Pan Sauce
- 3 tablespoons olive oil
- 2 garlic cloves, pasted
- 1/2 cup white wine
- 1 1/2 cups chicken stock
- 2/3 cup cream
- 1 teaspoon whole grain mustard
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Season Chicken: Season the chicken tenders with kosher salt and freshly cracked black pepper evenly on all sides to enhance the flavor.
- Cook Bacon: In a cast iron pan or skillet over medium-high heat, cook the chopped bacon until crispy. Once cooked, use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain excess fat.
- Caramelize Brussels Sprouts: Add the halved Brussels sprouts to the bacon fat in the pan. Season with salt and pepper, then toss to coat. Spread them out evenly and cook undisturbed for 3 minutes until one side is nicely caramelized. Remove them to a bowl and set aside.
- Sear Chicken: Add olive oil to the pan if needed, then add the seasoned chicken tenders. Cook the chicken for 4 minutes on one side until golden brown, then flip and cook for an additional 2 minutes. Remove chicken from the pan and set aside.
- Sauté Garlic and Deglaze: Add the garlic paste to the pan and cook until golden and fragrant, about 1 minute. Pour in the white wine to deglaze the pan, scraping up any browned bits, and cook until the wine is reduced by half.
- Create Sauce: Add the chicken stock, cream, and whole grain mustard to the pan. Stir and allow the sauce to simmer until it reduces by half and thickens enough to coat the back of a spoon.
- Combine and Serve: Return the chicken to the pan, then sprinkle the caramelized Brussels sprouts and crispy bacon over the top. Toss gently in the sauce to combine all ingredients before serving warm.
Notes
- Use a cast iron skillet for best caramelization and flavor development.
- If white wine is unavailable, substitute with dry vermouth or additional chicken stock with a splash of lemon juice.
- For a lighter version, substitute cream with half-and-half or a dairy-free creamer.
- Make sure Brussels sprouts are dry before cooking to get a nice caramelized crust.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 95 mg
