Description
This Creamy Chicken Brussels Skillet is a hearty and flavorful one-pan meal featuring tender chicken tenders, caramelized Brussels sprouts, and crispy bacon all tossed in a rich, creamy mustard sauce. Perfect for a comforting and easy dinner that serves 4 to 6 people.
Ingredients
Scale
Meats and Vegetables
- 8 oz. thick-cut bacon, chopped
- 1 lb. Brussels sprouts, halved
- 1 lb. chicken tenders
Other Ingredients
- 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 the chicken: Season chicken tenders evenly with kosher salt and freshly cracked black pepper to enhance their flavor before cooking.
- Cook the bacon: In a cast iron pan or skillet over medium-high heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain excess fat.
- Caramelize Brussels sprouts: Add the halved Brussels sprouts to the skillet with the bacon fat, season with salt and pepper, and toss to coat. Spread them evenly in the pan and cook undisturbed for 2 to 3 minutes until one side is caramelized, then remove to a bowl.
- Sauté chicken tenders: Add olive oil to the skillet, then place the seasoned chicken tenders in the pan. Cook for 3 to 4 minutes on one side until golden brown, then flip and cook for another 1 to 2 minutes. Remove the chicken from the pan and set aside.
- Cook garlic and deglaze: Add the pasted garlic cloves to the skillet and cook until golden and fragrant. Pour in the white wine to deglaze the pan, scraping up any browned bits, and cook until the wine has reduced.
- Make the creamy sauce: Stir in the chicken stock, cream, and whole grain mustard. Allow the sauce to simmer and reduce by half, until it thickly coats the back of a spoon.
- Combine and finish: Return the cooked chicken tenders to the pan along with the caramelized Brussels sprouts and crispy bacon. Toss everything gently in the creamy sauce to combine and heat through before serving.
Notes
- Use thick-cut bacon for more flavor and crispiness.
- You can substitute heavy cream with half-and-half for a lighter sauce.
- If white wine is unavailable, use extra chicken stock with a splash of lemon juice for acidity.
- For extra texture, sprinkle toasted nuts, such as almonds or pecans, over the finished dish.
- To make it gluten-free, ensure the chicken stock and mustard do not contain gluten additives.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 120 mg
