Comfort food, weeknight ease, and Brussels that’ll actually get eaten.
So the first time I made this, it was one of those days. You know the kind—nothing in the fridge looked inspiring, I was tired, and somehow everyone was still expecting dinner. All I had was a bag of Brussels sprouts, some chicken tenders, and a pack of bacon that I’d been “saving for the weekend,” which—let’s be honest—never actually means anything.
Anyway, I got a little creative. Tossed the Brussels into that glorious bacon fat (because life’s too short not to), seared the chicken, built a creamy little sauce right in the same pan, and… wow. It wasn’t fancy. It wasn’t complicated. But we all just kind of looked at each other after the first bite like, “Wait, is this… kind of amazing?”
That was three months ago, and I’ve made it at least a dozen times since. It’s easy, cozy, and hits that perfect balance between hearty and not-too-heavy. If that sounds like what you need tonight, let’s get to it.
Why You’ll Keep Coming Back to This Skillet
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Bacon, y’all. It starts things off right and makes everything better.
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Crispy Brussels — not the soggy kind that give them a bad name.
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Creamy sauce with a tiny Dijon kick—smooth, rich, not over the top.
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One pan = less cleanup. Bless.
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Easy enough for a Tuesday, good enough for company (or just yourself and a glass of wine).
Ingredient Notes & Kitchen Swaps
Let me walk you through what’s in it, and where you can wiggle a little.
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Thick-cut bacon – Yes, thick-cut. You want it meaty, not skimpy. Regular works too, but cook it slow to keep it crispy.
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Brussels sprouts – Halved is perfect. Quarter them if they’re honkin’ huge. Try not to overthink this.
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Chicken tenders – They cook fast and stay juicy. Chicken breasts sliced thin would also work.
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Garlic paste – I like pasting it so it melts right into the sauce. Mincing is fine—just don’t skip the garlic.
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White wine – Adds depth. Any dry white will do. If you don’t have any, extra stock works—but that wine adds a little magic.
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Chicken stock + cream – The duo that makes the sauce. I use low-sodium stock and heavy cream, but half and half’s fine.
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Whole grain mustard – Trust me on this. The little pops of mustard seed make it special.
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Salt + pepper – Be generous. Every layer should taste like something.
Let’s Make It Together
This recipe moves pretty fast once you get going. Have everything chopped and ready, pour yourself something nice, and let’s go.
Step 1: Fry the Bacon
Start with a cold pan and toss in your chopped bacon. Let it slowly get crispy, then scoop it out onto a paper towel. Don’t drain the fat—we need that.
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(Also: try not to snack on the bacon. Or do. I won’t judge.)
Step 2: Brussels Time
Toss the halved Brussels right into that hot bacon fat. Spread them out so they get that golden caramelized edge. Don’t stir too much—just let them sit for a couple minutes. Then scoop them into a bowl and set aside.
Step 3: Chicken Gets a Tan
Add a little olive oil if needed. Season your chicken tenders and lay them in the pan. Let them get some nice color (about 3–4 minutes), then flip and finish cooking. Pull them out and keep them warm.
At this point, your kitchen smells like someone actually knows what they’re doing. Let’s keep going.
Step 4: Sauce Business
Toss the garlic in—just for a minute or so—then pour in the wine. Scrape up all those yummy brown bits. Let the wine reduce by half (give it a minute or two), then add the stock, cream, and mustard.
Let it simmer until it thickens enough to coat the back of a spoon. You’ll know when it’s ready—it’ll look glossy and smell incredible.
Step 5: Bring It All Home
Now toss the chicken back in. Scatter the Brussels and bacon on top. Give it all a gentle stir so everyone gets a little saucy.
Serve it as-is, or over mashed potatoes, rice, or even noodles. Or straight out of the pan with a fork. (We’ve all been there.)
A Few Ways to Mix It Up
You can make this your own with just a few tiny tweaks:
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Spice it up: Add a pinch of crushed red pepper with the garlic.
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Add mushrooms: Toss them in right after the Brussels.
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No wine? No problem—just use more stock.
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Dairy-free? Full-fat coconut milk works. Different flavor, still delicious.
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Want it greener? Stir in baby spinach at the end until just wilted.
Leftovers? Here’s What to Do.
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Store it: Airtight container in the fridge, 3–4 days.
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Reheat it: Stovetop works best—add a splash of stock or cream to loosen the sauce. Microwave is fine, just go low and slow.
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Freeze it? Eh. Cream sauces can get weird. I’d skip freezing if you can.
Let Me Know If You Make It
If you try this—and I really hope you do—drop me a note. Did you tweak it? Did your Brussels-hater suddenly ask for seconds? That’s the kind of stuff I live for.
Leave a comment, or tag me @cozykitchenchronicles on Instagram so I can cheer you on from afar.
Take care, eat well, and remember: the skillet is your friend.
Creamy Chicken Brussels Skillet
Ingredients
- 8 oz thick-cut bacon chopped
- 1 lb brussel sprouts halved
- 1 lb chicken tenders
- 3 tablespoons olive oil
- 2 cloves garlic 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 tenders with kosher salt and freshly cracked black pepper.
- In a cast iron pan or skillet, cook the chopped bacon over medium-high heat until crispy. Transfer to a paper towel-lined plate.
- Add the brussel sprouts to the bacon fat in the pan, season, and cook for 2–3 minutes until one side is caramelized. Remove and set aside.
- Add olive oil and seasoned chicken tenders to the pan. Sear 3–4 minutes on one side, flip, then cook another 1–2 minutes. Remove chicken from pan.
- Add garlic to the pan and cook until golden. Deglaze with white wine, scraping up browned bits, and reduce slightly.
- Add chicken stock, cream, and whole grain mustard. Simmer and reduce by half until the sauce thickens.
- Return the chicken to the skillet, then top with cooked Brussels sprouts and crispy bacon. Toss everything together in the sauce and serve warm.
Notes
Nutrition