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.
Servings: 4 servings
Calories: 733kcal
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
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.
Nutrition
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
