Description
This Creamy Chicken Brussels Skillet combines tender chicken tenders with crispy bacon and caramelized Brussels sprouts, all enveloped in a luscious creamy sauce infused with white wine and whole grain mustard. A one-pan meal perfect for a comforting and flavorful dinner.
Ingredients
Scale
Meat and Bacon
- 8 oz. thick-cut bacon, chopped
- 1 lb. chicken tenders
Vegetables
- 1 lb. Brussels sprouts, halved
- 2 garlic cloves, pasted
Liquids and Sauces
- 1/2 cup white wine
- 1 1/2 cups chicken stock
- 2/3 cup cream
- 1 teaspoon whole grain mustard
- 3 tablespoons olive oil
Seasonings
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Instructions
- Season the Chicken: Season chicken tenders generously with kosher salt and freshly cracked black pepper to enhance their flavor.
- Cook the Bacon: In a cast iron skillet over medium-high heat, cook the chopped bacon until crispy. Remove and place the bacon on a paper towel-lined plate to drain excess fat.
- Caramelize the Brussels Sprouts: Using the bacon fat left in the pan, add the halved Brussels sprouts. Season with salt and pepper, then spread them evenly in the pan. Cook for 2 to 3 minutes until the bottom side is caramelized, then remove the sprouts to a bowl.
- Cook the Chicken: Add olive oil to the pan followed by the seasoned chicken tenders. Cook for 3 to 4 minutes until golden on one side, then flip and cook for an additional 1 to 2 minutes. Remove chicken from the pan and set aside.
- Sauté Garlic and Deglaze: Add the garlic to the pan and cook until golden and fragrant. Pour in the white wine to deglaze the pan, scraping up any browned bits. Continue cooking until the wine reduces by half.
- Add Cream and Stock: Stir in the chicken stock, cream, and whole grain mustard. Cook the sauce until it thickens and reduces by half, thick enough to coat the back of a spoon.
- Combine and Finish: Return the chicken to the pan, sprinkle the caramelized Brussels sprouts and crispy bacon over the top. Toss gently in the sauce to combine and heat through before serving.
Notes
- Use a cast iron skillet or heavy-bottomed pan to ensure even heat and good caramelization.
- Substitute heavy cream with half-and-half for a lighter sauce, though it may be less rich and thick.
- White wine can be replaced with dry vermouth or additional chicken stock if preferred.
- To make the dish gluten free, verify that the chicken stock and mustard have no gluten-containing additives.
- For extra depth, add a squeeze of lemon juice or sprinkle chopped fresh parsley before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg
