Skillet Chicken Thighs with Brussels Sprouts and Bacon is delicious! It's a one skillet meal that the whole family will love!
This dish is best served when Brussels sprouts are in season and at their cheapest. You're going to love the flavor and the easy way this delicious dinner comes together.
Table of Contents Found Here
How this recipe came to be:
This recipe for Skillet Chicken Thighs with Brussels Sprouts and Bacon was inspired by chef Michael Symon from The Chew.
The day I saw him make it, I kept waiting for chef Symon to add heavy cream to his dish while he was cooking his skillet chicken thighs (I think it was for one of his Five in Five segments), but he never did.
I wanted to, so I did.
I also omitted the mustard, added shallots, and didn't shave my Brussels sprouts. I quartered them.
My version of Chef Symon's Skillet Chicken Thighs with Brussels Sprouts & Bacon was delicious! While I won't ever claim my recipe recreation would rival one of an Iron Chef, it was in fact very tasty and one I'll be making again soon.
The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
- boneless, skinless chicken thighs
- grapeseed oil (or other neutral flavored oil)
- Brussels sprouts
- bacon
- shallots
- white wine
- heavy cream
- salt and pepper
- nutmeg (optional)
Renee's add in suggestion:
I can't believe I didn't add the nutmeg to my recipe, to begin with. As I write this post, I realize what a flavorful addition it would have been to this dish. I do hope you'll add it to yours.
I'm going to write the nutmeg into the printable recipe card here today, and you can either use it or not. But I hope you'll trust me when I say I know it will make a lovely addition to this dish because the flavor of nutmeg pairs amazingly well with dark leafy vegetables like Brussels sprouts.
How to make skillet chicken thighs with Brussels sprouts and bacon:
- Season the chicken thighs on both sides with salt and pepper and then brown them in a large skillet over medium/high heat in the grapeseed oil (or other light colored oil).
- Once browned, remove them to a plate or rack and set aside.
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- Trim and quarter 1 - 1½ pounds of fresh Brussels sprouts and place them in a large bowl.
- Toss them with oil and salt and pepper.
- Brown a half pound of bacon in the same skillet as the chicken and add the Brussels sprouts to the pan.
- Add one medium sliced shallot to the skillet and stir to combine.
- Cook, stirring occasionally over medium/high heat until the Brussels sprouts become slightly tender (approximately 4-5 minutes).
- Add the wine to the skillet.
- Once the wine has been added, scrape up all the brown bits (from browning the chicken and bacon) from the bottom of the skillet and reduce the heat to low.
- Add the heavy cream and a pinch of nutmeg and stir well.
- Add the browned chicken thighs back into the skillet.
- Cover the skillet and place it in a preheated 350-degree oven for approximately 15 minutes, or until the chicken's juices run clear and are no longer pink.
Serve and enjoy!
Additional chicken thigh recipes:
- Teriyaki Bacon Wrapped Pineapple Chicken Thighs
- Sauerkraut Chicken Thighs with Butternut Squash
- Chopped Fruit and Vegetable Salad
- Maple Mustard Chicken Thigh Sheet Pan Supper
- Baked Farro with Butternut Squash, Bacon and Brussels Sprouts
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Skillet Chicken Thighs with Brussels Sprouts and Bacon
Equipment
Ingredients
- 8 chicken thighs boneless and skinless
- 2 tablespoons grapeseed oil or other light colored oil
- 1½ teaspoons salt divided
- ½ teaspoon pepper divided
- 1½ pounds fresh Brussels sprouts trimmed and quartered
- ½ pound bacon cut into ¼" pieces
- 1 medium shallot diced
- ⅛ teaspoon freshly grated nutmeg optional
- ¾ cup dry white wine
- ¼ cup heavy cream
Instructions
- Preheat oven to 350-degrees (F)
- Heat the oil over medium/high heat in a large skillet.
- Season the chicken thighs on both sides with some of the salt and pepper and add them to the skillet to brown on each side. Remove the browned chicken to a plate and keep warm.
- Add the bacon to the skillet and cook, stirring occasionally, for approximately 3-4 minutes.
- Add the prepared Brussels sprouts to the bacon and continue cooking, stirring occasionally for approximately 5 minutes. Add the remaining salt and pepper to the skillet.
- Stir in the diced shallot, nutmeg, and white wine making sure to scrape up the browned bits from the bottom of the pan.
- Reduce the heat to low and stir in the heavy cream.
- Nestle the chicken thighs back into the skillet, cover, and place in a preheated 350-degree oven for approximately 15 minutes, or until the chicken juices run clear.
- Serve and enjoy!
Notes
Nutrition
I sincerely hope you've enjoyed today's easy skillet chicken thigh dinner as much as I've enjoyed bringing it to you.
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
Darci says
Very good. I substituted chicken broth for the wine and cooked it uncovered! It was delicious!
Renée says
I'm happy you liked the basic principal of the recipe.
Thank you for letting me know.
Have a great day!
Renee