Skillet Chicken Thighs with Brussels Sprouts and Bacon
Quick and easy. Tender browned chicken thighs are nestled in a skillet along with flavorful Brussels sprouts and bacon.
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: chicken thighs, main course - chicken
Cuisine: American
Servings: 4 servings
Calories: 733kcal
- 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
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!
1 serving = 2 chicken thighs
Store any leftovers in a airtight container in the refrigerator for up to 5 days.
Leftovers may be frozen in airtight freezer containers for up to 3 months.
Serving: 1serving | Calories: 733kcal | Carbohydrates: 19g | Protein: 57g | Fat: 45g | Saturated Fat: 14g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 269mg | Sodium: 1498mg | Potassium: 1398mg | Fiber: 7g | Sugar: 5g | Vitamin A: 1578IU | Vitamin C: 145mg | Calcium: 113mg | Iron: 5mg