Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 lb Brussels sprouts, trimmed and halved
- 6 slices Beef bacon, chopped
- 3-4 cloves garlic, minced
- 1 cup chicken broth
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons butter
- 1 teaspoon smoked paprika
- 1 teaspoon fresh rosemary (or a pinch of dried)
- Salt and pepper to taste
- Optional: apple cider vinegar and liquid seasoning for deglazing
Instructions
- Cook the Beef bacon until crisp in a large skillet, then reserve it on a paper towel and leave some fat in the pan.
- Add Brussels sprouts cut-side down to the Beef bacon fat and brown them for several minutes, then deglaze with apple cider vinegar.
- Sear the chicken breasts in the same skillet for about 6 minutes on each side until browned and cooked to 165°F internally.
- Lower the heat and sauté garlic in the remaining fat, then add broth, maple syrup, Dijon mustard, and seasoning.
- Simmer the sauce for a few moments with rosemary to reduce slightly.
- Return the chicken and sprouts to the skillet, spoon sauce over, and let everything warm through.
- Serve the chicken and Brussels sprouts topped with crumbled Beef bacon and pan sauce.
Notes
For best results, do not overcrowd the pan when browning Brussels sprouts. If using chicken thighs, adjust cooking time as needed to reach 165°F.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main course
- Method: Pan-searing
- Cuisine: American
- Diet: Gluten-Free, Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg