Creamy Dijon Chicken Thighs With Bacon And Brussels Sprouts
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 40 min · Chicken · gluten-free, keto, low-carb, high-protein
943 cal
57g protein
10g carbs
75g fat
per serving · estimated
Ingredients
- 8 thighs, about 3 lb bone-in skin-on chicken thighs
- 4 slices, chopped thick-cut bacon
- 3/4 lb, halved brussels sprouts
- 1/2 cup heavy cream
- 1 1/2 tbsp unsalted butter
- 1 1/2 tbsp dijon mustard
- 1 tbsp olive oil
- 2 cloves, minced garlic
- 1 tsp kosher salt
- 1/2 tsp black pepper
Method (tap to check — screen stays awake)
- Heat the oven to 425F. Cook the bacon in a large oven-safe skillet over medium heat until crisp, about 9 minutes, then remove it and leave the fat.
- Dry the chicken skin thoroughly and season it well. Lay the thighs skin-down in the bacon fat and cook 10 minutes without moving them, until the skin is deep brown and comes away from the pan on its own. Turn them and set them aside.
- Toss the halved sprouts with the olive oil and a pinch of salt, add them cut-side down to the same pan, and let them sit 4 minutes until the cut faces are charred.
- Stir in the garlic for 30 seconds, then whisk in the cream and dijon and scrape up the browned bits. Nestle the thighs back in skin-side up so the skin stays above the sauce.
- Roast 16 to 18 minutes, until the chicken reads 175F and the sauce has reduced around the sprouts. Swirl in the butter, scatter the bacon over the top and serve.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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