Chicken Breasts with Brussels Sprouts, Chickpeas, and Bacon
By Jessica RudolphPublished on December 17, 2021
Time
40 minutes
Yield
Serves 4
Ingredients
4 (6-ounce) boneless, skinless chicken breasts, trimmed¾ teaspoon table salt, divided½ teaspoon pepper, divided4 slices bacon, chopped1 pound brussels sprouts, trimmed and sliced thin1 (15-ounce) can chickpeas, rinsed¼ teaspoon red pepper flakes ¼ cup chicken broth 2 tablespoons lemon juice ¼ cup shredded Parmesan cheese
Before You Begin
If you have a food processor with a slicing disk, you can use it to slice the brussels sprouts. Use the large holes of a box grater to shred the Parmesan.
Instructions
- Pat chicken dry with paper towels and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Cook bacon in 12-inch nonstick skillet over medium-high heat until beginning to crisp, 5 to 7 minutes. Using slotted spoon, transfer bacon to bowl.
- Add chicken to bacon fat left in skillet and cook over medium-high heat until golden brown, about 5 minutes per side. Transfer chicken to plate.
- Stir brussels sprouts, chickpeas, pepper flakes, cooked bacon, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper into fat left in skillet. Nestle chicken into skillet along with any accumulated juices. Pour in broth and bring to simmer. Reduce heat to medium-low; cover; and cook until chicken registers 160 degrees, 6 to 8 minutes. Transfer chicken to carving board. Stir lemon juice into brussels sprout mixture. Slice chicken ½ inch thick and return to skillet. Sprinkle with Parmesan. Serve.
Time
40 minutesYield
Serves 4Ingredients
4 (6-ounce) boneless, skinless chicken breasts, trimmed
¾ teaspoon table salt, divided
½ teaspoon pepper, divided
4 slices bacon, chopped
1 pound brussels sprouts, trimmed and sliced thin
1 (15-ounce) can chickpeas, rinsed
¼ teaspoon red pepper flakes
¼ cup chicken broth
2 tablespoons lemon juice
¼ cup shredded Parmesan cheese
Ingredients
4 (6-ounce) boneless, skinless chicken breasts, trimmed
¾ teaspoon table salt, divided
½ teaspoon pepper, divided
4 slices bacon, chopped
1 pound brussels sprouts, trimmed and sliced thin
1 (15-ounce) can chickpeas, rinsed
¼ teaspoon red pepper flakes
¼ cup chicken broth
2 tablespoons lemon juice
¼ cup shredded Parmesan cheese
Ingredients
4 (6-ounce) boneless, skinless chicken breasts, trimmed
¾ teaspoon table salt, divided
½ teaspoon pepper, divided
4 slices bacon, chopped
1 pound brussels sprouts, trimmed and sliced thin
1 (15-ounce) can chickpeas, rinsed
¼ teaspoon red pepper flakes
¼ cup chicken broth
2 tablespoons lemon juice
¼ cup shredded Parmesan cheese
Why This Recipe Works
Thinly shredded brussels sprouts cooked up quickly to bulk up this easy skillet meal.
Before You Begin
If you have a food processor with a slicing disk, you can use it to slice the brussels sprouts. Use the large holes of a box grater to shred the Parmesan.
Instructions
- Pat chicken dry with paper towels and sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Cook bacon in 12-inch nonstick skillet over medium-high heat until beginning to crisp, 5 to 7 minutes. Using slotted spoon, transfer bacon to bowl.
- Add chicken to bacon fat left in skillet and cook over medium-high heat until golden brown, about 5 minutes per side. Transfer chicken to plate.
- Stir brussels sprouts, chickpeas, pepper flakes, cooked bacon, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper into fat left in skillet. Nestle chicken into skillet along with any accumulated juices. Pour in broth and bring to simmer. Reduce heat to medium-low; cover; and cook until chicken registers 160 degrees, 6 to 8 minutes. Transfer chicken to carving board. Stir lemon juice into brussels sprout mixture. Slice chicken ½ inch thick and return to skillet. Sprinkle with Parmesan. Serve.
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