Description
A rich and flavorful creamy chicken Brussels skillet featuring crispy bacon, caramelized Brussels sprouts, and tender chicken tenders simmered in a luscious cream and mustard sauce. Perfect for a comforting and hearty meal that serves 4 to 6 people.
Ingredients
Scale
Meat and Protein
- 1 lb. chicken tenders
- 8 oz. thick-cut bacon, chopped
Vegetables
- 1 lb. Brussels sprouts, halved
- 2 garlic cloves, pasted
Liquids and Fats
- 3 tablespoons olive oil
- 1/2 cup white wine
- 1 1/2 cups chicken stock
- 2/3 cup cream
Seasonings
- 1 teaspoon whole grain mustard
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Season the chicken: Generously season the chicken tenders with kosher salt and freshly cracked black pepper on all sides to ensure a flavorful base.
- Cook the bacon: In a cast iron pan or heavy skillet over medium-high heat, cook the chopped bacon until it becomes crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain the excess fat, leaving the rendered bacon fat in the pan.
- Caramelize the Brussels sprouts: Add the halved Brussels sprouts to the pan with the bacon fat. Season with salt and pepper, toss to coat, and spread them out evenly. Let them cook undisturbed for 3 minutes until one side is nicely caramelized. Then remove them to a bowl and set aside.
- Cook the chicken: Add the olive oil to the pan, then add the seasoned chicken tenders. Cook them for 4 minutes on one side until golden, then flip and cook for another 2 minutes until just cooked through. Remove the chicken from the pan and set aside.
- Sauté the garlic and deglaze: Add the pasted garlic cloves 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 reduces by half.
- Make the sauce: Stir in the chicken stock, cream, and whole grain mustard. Allow the mixture to simmer and reduce by half until it thickens and coats the back of a spoon, about 8-10 minutes.
- Combine and finish: Return the chicken tenders to the pan, sprinkle the caramelized Brussels sprouts and crispy bacon over the chicken, then gently toss everything together in the creamy sauce to combine and heat through.
- Serve: Serve the creamy chicken Brussels skillet hot, ensuring each plate gets plenty of tender chicken, flavorful sprouts, and crispy bacon coated in the rich sauce.
Notes
- Use thick-cut bacon for extra crispiness and flavor.
- If white wine is unavailable, substitute with chicken stock plus a teaspoon of white vinegar or lemon juice for acidity.
- For a dairy-free variation, use coconut cream instead of heavy cream, though this will alter the flavor profile.
- Make sure not to overcrowd the Brussels sprouts in the pan to achieve proper caramelization.
- Rest the chicken briefly after cooking if you prefer juicier meat.
- Leftovers heat well and 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: 580 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 110 mg
