Chicken with Bacon-y Brussels Sprouts

A few months ago, my friend Margot casually mentioned in a post that Dinner: A Love Story was one of her new favorite cookbooks. I hadn’t previously heard of it, but I value her opinion and decided I needed to check it out. Fortunately, my library had a few copies and after a short wait, there was one available for me to take home.

I sat down with the book expecting to do that thing I initially do with new cookbooks – flip through and see what catches my eye, maybe flag a few things that I decide can’t be missed. Eventually I do read all of my cookbooks as if they were novels, but that almost never happens on the first pass through. It did with this book, though; I could not put it down! I would find recipes I wanted to bookmark and read the headnote, which inevitably led to me flipping back to read the accompanying story. The book is definitely more than just a collection of recipes – the stories are charming and funny and, for me anyway, completely engaging. I only have a few cookbooks on my Christmas list this year (tempted as I am to ask for 10 or 15, I just have nowhere to store them anymore), and this is one of them.

Chicken with Bacon-y Brussels Sprouts

I only had time to try a few of the recipes before the book was due back at the library and this chicken with bacon-y Brussels sprouts was one of them. There are only six ingredients in the dish, and it’s made entirely in one pan – it’s pretty much the perfect weeknight meal. If you’re on the fence about Brussels sprouts, adding bacon is definitely the way to go; the combination is so good! Shane remains unconvinced, but I’m working on him (and in fairness, he isn’t really a fan of any green veggies, it’s not just a Brussels sprouts thing) :) With all the cookies, fudge and other sugary treats lurking in my kitchen trying to spoil my dinner these days, an actual meal – and a super simple, delicious one at that – is a very good thing.

{For the record, this post is not sponsored in any way. Just wanted to pass along a recommendation for a book I’m really loving!}

Chicken with Bacon-y Brussels Sprouts
slightly adapted from Dinner: A Love Story by Jenny Rosenstrach

3 slices bacon
2 chicken breasts (about 1 lb total)
1 tablespoon olive oil
1 small onion, diced
1/2 lb Brussels sprouts, trimmed and roughly chopped
1/2 cup low-sodium chicken broth

Add the bacon to a large skillet set over medium heat. Cook until browned and crisp then transfer to a paper towel-lined plate. Drain all but 1 tablespoon of the bacon fat from the pan.

Cut the chicken breasts in half horizontally and pound to about 1/4-inch thickness. Season on both sides with salt and pepper. Increase the heat under the pan to medium-high, and add the chicken. Cook for about 1-2 minutes per side, or until browned (you’re not trying to cook the chicken through here). Transfer the chicken to a plate and tent to keep warm.

Add the oil to the pan and when hot, add the onion as well as a pinch of both salt and pepper. Cook the onion, stirring occasionally, until softened, about 4-5 minutes. Add the Brussels sprouts and toss with the onions. Cook for 1 minute, then nestle the chicken back in with the veggies and add the chicken broth. Bring to a boil, then reduce to a simmer and cover the pan. Cook for 7-10 minutes, or until the chicken is cooked through and the sprouts are tender. Crumble the bacon on top before serving.