There are only six ingredients in the dish, and it’s made entirely in one pan – it’s pretty much the perfect weeknight meal. If you’re on the fence about Brussels sprouts, adding bacon is definitely the way to go; the combination is so good!
By Tracey
Chicken with Bacon-y Brussels Sprouts
slightly adapted from Dinner: A Love Story by Jenny Rosenstrach
Ingredients:
- 3 slices bacon
- 2 chicken breasts (about 1 lb total)
- 1 tablespoon olive oil
- 1 small onion, diced
- 1/2 lb Brussels sprouts, trimmed and roughly chopped
- 1/2 cup low-sodium chicken broth
Directions:
Add the bacon to a large skillet set over medium heat. Cook until browned and crisp then transfer to a paper towel-lined plate. Drain all but 1 tablespoon of the bacon fat from the pan.
Cut the chicken breasts in half horizontally and pound to about 1/4-inch thickness. Season on both sides with salt and pepper. Increase the heat under the pan to medium-high, and add the chicken. Cook for about 1-2 minutes per side, or until browned (you’re not trying to cook the chicken through here). Transfer the chicken to a plate and tent to keep warm.
Add the oil to the pan and when hot, add the onion as well as a pinch of both salt and pepper. Cook the onion, stirring occasionally, until softened, about 4-5 minutes. Add the Brussels sprouts and toss with the onions. Cook for 1 minute, then nestle the chicken back in with the veggies and add the chicken broth. Bring to a boil, then reduce to a simmer and cover the pan. Cook for 7-10 minutes, or until the chicken is cooked through and the sprouts are tender. Crumble the bacon on top before serving.
