Creamy Chicken Brussels Skillet
This cozy, one-skillet dinner is packed with crispy bacon, tender chicken, and caramelized Brussels sprouts all tossed in a velvety mustard cream sauce. It’s a satisfying and simple meal, perfect for weeknight comfort or casual entertaining.
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
To make this dish low-carb, substitute white wine with extra chicken stock and use heavy cream in place of cream. Serve with cauliflower mash or roasted veggies for a cozy, keto-friendly meal.
Nutrition
Calories: 420kcal
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