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light blue plate with a roasted chicken breast and brussels sprouts with bacon on the side

Chicken & Bacon-Brussels Sprouts

brussels sprouts, mushrooms, bacon

STARS

Pan-roast plump chicken breasts until golden then brush them with sweet teriyaki glaze for a rich flavor. Serve them with slightly charred Brussels sprouts cooked with crispy bacon lardons (that's French for 'big chunks'), shiitake and crimini mushrooms, and roasted onions.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Ingredients

Gremolata Chicken

  • 1 lemon, roughly chopped
  • ½ cup parsley, chopped
  • 2 garlic cloves
  • ½ cup canola oil
  • 1 teaspoon salt
  • 4 boneless, skinless chicken breasts

Teriyaki Glaze

  • ½ cup soy sauce
  • 2 tablespoons sugar
  • 4 scallions, minced
  • 1 garlic clove, minced
  • 2 tablespoons sake
  • ¼ cup dried shiitake mushrooms
  • 1 tablespoon minced ginger
  • 1 tablespoon cornstarch
  • Black and white sesame seeds, for garnish

Roasted Vegetables

  • 8 ounces shiitake mushrooms, destemmed
  • 8 ounces cremini mushrooms, quartered
  • 8 ounces bacon, roughly chopped
  • 1 red onion, diced
  • 2 tablespoons olive oil, divided
  • 1 pound brussels sprouts, quartered
  • Salt and pepper
Directions
1
Combine the lemon, parsley, garlic, oil and salt in a blender until mostly smooth. 
2
Toss the chicken with the gremolata and marinate overnight or for at least 4 hours. 
3
Preheat the oven to 400°F. 
4
In a medium saucepan, heat the soy sauce, ½ cup water, sugar, scallions, garlic, sake, dried shiitakes, and ginger. When the mixture reaches a boil, use a strainer to remove the vegetables. Simmer for 20 minutes. 
5
In a small bowl, mix together the cornstarch and 1 tablespoon water. Add the slurry to the sauce and return to a boil. Remove from heat.
6
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 15-20 minutes. Remove from the oven and brush with teriyaki glaze.
7
On one baking sheet, toss the mushrooms with the bacon, onion, 1 tablespoon olive oil, salt, and pepper. Roast for 15 minutes, until the mushrooms and bacon are both crisp.
8
On a second baking sheet, toss the brussels sprouts with 1 tablespoon olive oil and a big pinch of salt and pepper. Roast for 11 minutes, or until crisp.
9
Serve the chicken alongside roasted vegetables.

Chicken & Bacon-Brussels Sprouts

brussels sprouts, mushrooms, bacon

STARS

Pan-roast plump chicken breasts until golden then brush them with sweet teriyaki glaze for a rich flavor. Serve them with slightly charred Brussels sprouts cooked with crispy bacon lardons (that's French for 'big chunks'), shiitake and crimini mushrooms, and roasted onions.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Servings:  4

Ingredients

Gremolata Chicken

  • 1 lemon, roughly chopped
  • ½ cup parsley, chopped
  • 2 garlic cloves
  • ½ cup canola oil
  • 1 teaspoon salt
  • 4 boneless, skinless chicken breasts

Teriyaki Glaze

  • ½ cup soy sauce
  • 2 tablespoons sugar
  • 4 scallions, minced
  • 1 garlic clove, minced
  • 2 tablespoons sake
  • ¼ cup dried shiitake mushrooms
  • 1 tablespoon minced ginger
  • 1 tablespoon cornstarch
  • Black and white sesame seeds, for garnish

Roasted Vegetables

  • 8 ounces shiitake mushrooms, destemmed
  • 8 ounces cremini mushrooms, quartered
  • 8 ounces bacon, roughly chopped
  • 1 red onion, diced
  • 2 tablespoons olive oil, divided
  • 1 pound brussels sprouts, quartered
  • Salt and pepper

Directions

1
Combine the lemon, parsley, garlic, oil and salt in a blender until mostly smooth. 
2
Toss the chicken with the gremolata and marinate overnight or for at least 4 hours. 
3
Preheat the oven to 400°F. 
4
In a medium saucepan, heat the soy sauce, ½ cup water, sugar, scallions, garlic, sake, dried shiitakes, and ginger. When the mixture reaches a boil, use a strainer to remove the vegetables. Simmer for 20 minutes. 
5
In a small bowl, mix together the cornstarch and 1 tablespoon water. Add the slurry to the sauce and return to a boil. Remove from heat.
6
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 15-20 minutes. Remove from the oven and brush with teriyaki glaze.
7
On one baking sheet, toss the mushrooms with the bacon, onion, 1 tablespoon olive oil, salt, and pepper. Roast for 15 minutes, until the mushrooms and bacon are both crisp.
8
On a second baking sheet, toss the brussels sprouts with 1 tablespoon olive oil and a big pinch of salt and pepper. Roast for 11 minutes, or until crisp.
9
Serve the chicken alongside roasted vegetables.