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nameCreamy Chicken Brussels Skillet
descriptionA creamy one-pot meal for 4 that comes together in less than 30 minutes.
urlhttps://12tomatoes.com/creamy-chicken-brussels-skillet
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Ingredients
  • 8 oz. thick-cut bacon, chopped
  • 1 lb. brussel sprouts, halved
  • 1 lb. chicken tenders
  • 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 and freshly cracked black pepper, to taste
Preparation
  1. Season chicken tenders with kosher salt and freshly cracked black pepper.
  2. In a cast iron pan or skillet, cook the chopped bacon over medium-high heat until crispy. Strain bacon to a paper towel-lined plate.
  3. Add the brussel sprouts to the bacon fat pan, season, and toss with the fat and spread them out evenly. Let the brussel sprouts cook for 2 - 3 minutes until one side is caramelized then remove them to a bowl.
  4. Add olive oil and seasoned chicken tenders to the pan. Cook for 3 - 4 minutes until golden on one side. Flip the chicken and continue to cook for 1-2 minutes. Remove the chicken from the pan.
  5. Add garlic to the pan and cook until golden, then deglaze with white wine until reduced.
  6. Add the chicken stock, cream, and whole grain mustard until reduce by half until the sauce coats the back of a spoon.
  7. Add the chicken back to the pan, sprinkle over the sprouts, and add the chopped bacon. Toss everything in the sauce before serving!
A creamy one-pot meal for 4 that comes together in less than 30 minutes.
Course: Dinner
Allergen(s): Milk, Gluten, Wine, Milk, Gluten, Wine

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Creamy Chicken Brussels Skillet

A one-pot dinner with all your favorite ingredients. Brussel sprouts, tender chicken, and crispy bacon tossed in a Dijon cream sauce. Everything you need for an easy weeknight meal.

Creamy Chicken Brussels Skillet

5 from 1 votes
Cuisine: French
Servings: Serves 4 - 6
Author: Dom Ruane
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 8 oz. thick-cut bacon, chopped
  • 1 lb. brussel sprouts, halved
  • 1 lb. chicken tenders
  • 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 and freshly cracked black pepper, to taste

Preparation

  1. Season chicken tenders with kosher salt and freshly cracked black pepper.
  2. In a cast iron pan or skillet, cook the chopped bacon over medium-high heat until crispy. Strain bacon to a paper towel-lined plate.
  3. Add the brussel sprouts to the bacon fat pan, season, and toss with the fat and spread them out evenly. Let the brussel sprouts cook for 2 - 3 minutes until one side is caramelized then remove them to a bowl.
  4. Add olive oil and seasoned chicken tenders to the pan. Cook for 3 - 4 minutes until golden on one side. Flip the chicken and continue to cook for 1-2 minutes. Remove the chicken from the pan.
  5. Add garlic to the pan and cook until golden, then deglaze with white wine until reduced.
  6. Add the chicken stock, cream, and whole grain mustard until reduce by half until the sauce coats the back of a spoon.
  7. Add the chicken back to the pan, sprinkle over the sprouts, and add the chopped bacon. Toss everything in the sauce before serving!