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Skillet Chicken Thighs with Brussels Sprouts & Bacon
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Quick and easy. Tender browned chicken thighs are nestled in a skillet along with flavorful Brussels sprouts and bacon.
Course: Main Course
Cuisine: American
Renee - Kudos Kitchen: Renée - Kudos Kitchen
  • 6 - 8 boneless skinless chicken thighs
  • 2 tablespoons grapeseed oil or other light colored oil
  • teaspoons salt divided
  • ½ teaspoon pepper divided
  • pounds fresh Brussels sprouts trimmed and quartered
  • ½ pound bacon cut into ¼" pieces
  • 1 medium shallot diced
  • 1/8 teaspoon freshly grated nutmeg optional
  • 3/4 cup dry white wine
  • ¼ cup heavy cream
  1. Preheat oven to 350-degrees
  2. Heat the oil over medium/high heat in a large skillet.
  3. 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.
  4. Add the bacon to the skillet and cook, stirring occasionally, for approximately 3-4 minutes.
  5. 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.
  6. Stir in the diced shallot, nutmeg, and white wine making sure to scrape up the browned bits from the bottom of the pan.
  7. Reduce the heat to low and stir in the heavy cream.
  8. 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.
  9. Serve and enjoy!
Recipe Notes

Tools and equipment:

large skillet
wooden spoon or spatula
cutting board
chef's knife
measuring cups
measuring spoons
slotted spoon