Buttery Brussels Sprouts Recipe Recipe For Chicken

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BUTTERY BRUSSELS SPROUTS



Buttery Brussels Sprouts image

Polly Heer of Cabot, Arkansas brings us this special side dish. A hint of wine, while not necessary, boosts the sprouts flavor and gives them that extra little kick.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 6

1 cup chicken broth
1/3 cup white wine or additional chicken broth
4-1/2 teaspoons butter
1/4 teaspoon white pepper, divided
2 packages (10 ounces each) frozen brussels sprouts
1/4 teaspoon salt

Steps:

  • In a large saucepan, combine the broth, wine, butter and 1/8 teaspoon white pepper; bring to a boil. Add brussels sprouts. Reduce heat; cover and simmer for 6-9 minutes or until tender. Drain and transfer to a bowl. Sprinkle with salt and remaining pepper.

Nutrition Facts : Calories 56 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 288mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 2g protein.

CRISPY GARLIC BUTTER CHICKEN AND BRUSSELS



Crispy Garlic Butter Chicken and Brussels image

Garlic Butter Chicken and Brussels Sprouts is a super easy to make (5 ingredient!) and healthy autumn dinner recipe. It's made on the stovetop with only one pan so clean up is a breeze, too!

Provided by Kristen Stevens

Categories     Dinner

Time 40m

Number Of Ingredients 7

8 chicken thighs - skin on or off (your choice!)
1 lb brussels sprouts (cut in half)
½ teaspoon sea salt
¼ teaspoon black pepper
¾ cup chicken stock
2 teaspoons butter
3 cloves garlic (grated on a Microplane or very finely minced)

Steps:

  • Add the chicken to a non-stick frying pan over medium-high heat skin side up. (If using skinless thighs, add a teaspoon of oil.) Sprinkle half the salt and pepper over the chicken and let it cook for 5 minutes, or until it has browned on the bottom. Flip the chicken over and sprinkle on the remaining salt and pepper. Cook until the skin is crispy or the top is brown, about 6-7 minutes. Remove the chicken from the pan.
  • While the chicken is cooking, cut the brussels in half. Add the brussels sprouts to the pan and let them cook until they are brown on one side, about 5 minutes. Push them to the side of the pan and arrange the chicken on the other side of the pan. Pour the chicken stock into the pan (not over the crispy chicken) and let it simmer until the pan is dry and the chicken is fully cooked, about 15 minutes.
  • Pile the brussels sprouts on one side of the pan and add the butter and garlic. Let the garlic cook for 2 minutes then spoon some garlic butter over the tops of the chicken. Mix the rest of the garlic butter into the brussels sprouts.
  • Serve with lots of extra black pepper.

Nutrition Facts : ServingSize 1 serving = ¼ of the recipe, Calories 355 kcal, Carbohydrate 13 g, Protein 49 g, Fat 12 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 221 mg, Sodium 603 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 6 g

SHEET PAN ROASTED GARLIC BUTTER HERB CHICKEN WITH POTATOES AND BRUSSELS SPROUTS



Sheet Pan Roasted Garlic Butter Herb Chicken with Potatoes and Brussels Sprouts image

Sheet Pan Roasted Garlic Butter Herb Chicken is such a rustic and incredible dish. Surrounded by sweet potatoes and brussels sprouts this meal is loaded with amazing garlic butter herb flavor!

Provided by Alyssa Rivers

Number Of Ingredients 11

2 large sweet potatoes (peeled and cubed)
1 pound baby red potatoes (halved or quartered)
1 pound brussels sprouts (halved)
4 bone in (skin on chicken breasts, boneless will also work)
salt and pepper
1 Tablespoon fresh Thyme (stems removed)
1 Tablespoon Fresh oregano (minced)
1 Tablespoon fresh basil (minced)
1/4 butter (melted)
6 cloves garlic minced
chopped fresh parsley for garnish

Steps:

  • Preheat oven to 400 degrees. On a large sheet pan spread the sweet potatoes, red potatoes, and brussels sprouts onto the sheet pan. Lay the chicken on top. Season with salt and pepper with salt and pepper.
  • In a small mix together thyme, oregano, basil, melted butter and garlic. Brush evenly over chicken and veggies evenly. Roast in the oven for 25-30 minutes until golden brown and cooked through. Broil for 2-3 minutes to caramelize the top of the chicken and veggies.

Nutrition Facts : Calories 339 kcal, Carbohydrate 11 g, Protein 39 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 117 mg, Sodium 122 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving

BRUSSELS SPROUTS IN ONION BUTTER



Brussels Sprouts in Onion Butter image

A great way to serve Brussels Sprouts using chicken broth and onions. Very tasty. I've had this recipe for years, have no idea where it came from.

Provided by SooZee

Categories     < 60 Mins

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

3 -4 lbs Brussels sprouts
2 medium chopped onions
2 cups chicken broth
1 tablespoon lemon juice
1/2 cup butter
salt and pepper

Steps:

  • Melt butter, cook onions until soft.
  • Add the lemon juice.
  • You can do this and then place in fridge until later.
  • Just before serving, cook brussels sprouts in chicken broth.
  • 5-8 minutes for frozen.
  • 10 minutes for fresh.
  • Drain liquid and add onion butter.
  • Season to taste.

Nutrition Facts : Calories 246.2, Fat 17, SaturatedFat 10.1, Cholesterol 40.7, Sodium 412.2, Carbohydrate 20.4, Fiber 6.4, Sugar 5.8, Protein 7.9

BRUSSELS SPROUTS IN HAZELNUT BUTTER



Brussels Sprouts in Hazelnut Butter image

I have been making this dish as a side for my Thanksgiving and other special fall and winter occasions for at least two decades. If you can buy freshly roasted hazelnuts, that will save some work without sacrificing taste. Frozen Brussels sprouts will make the process much easier, but with major deduction in taste and texture.

Provided by Richard Denker

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 40m

Yield 4

Number Of Ingredients 6

nonstick cooking spray
½ cup hazelnuts
8 hazelnuts
6 tablespoons butter, softened, divided
1 tablespoon minced shallot
1 ¼ pounds Brussels sprouts, trimmed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
  • Spread out 1/2 cup plus 8 hazelnuts evenly on the prepared baking sheet.
  • Toast hazelnuts in the preheated oven, stirring frequently, until the skins crack and they turn light brown, 3 to 5 minutes. Be careful not to burn them. Remove from oven and set aside until cool enough to handle. Roll cooled nuts between the palms of your hands to remove the skins.
  • Set aside 8 hazelnuts and chop them coarsely for garnish. Transfer remaining hazelnuts to a food processor and finely chop.
  • Melt 1 tablespoon butter in a skillet over medium heat and cook shallots until soft and translucent, about 5 minutes.
  • Combine remaining 5 tablespoons butter, cooked shallots, and ground hazelnuts in a bowl and blend hazelnut butter well.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until just tender, about 5 minutes.
  • Melt hazelnut butter in a pot over low heat. Add Brussels sprouts and toss to coat with the nut butter. Serve sprinkled with reserved chopped hazelnuts.

Nutrition Facts : Calories 330.5 calories, Carbohydrate 16.2 g, Cholesterol 45.8 mg, Fat 28.8 g, Fiber 7.2 g, Protein 7.8 g, SaturatedFat 11.8 g, Sodium 158.5 mg, Sugar 4 g

BUTTER ROASTED CHICKEN, CHEESY POTATOES, AND BRUSSELS SPROUTS



Butter Roasted Chicken, Cheesy Potatoes, and Brussels Sprouts image

Make and share this Butter Roasted Chicken, Cheesy Potatoes, and Brussels Sprouts recipe from Food.com.

Provided by soveria

Categories     < 60 Mins

Time 50m

Yield 2 serving(s)

Number Of Ingredients 8

4 fluid ounces whole milk
3 fresh thyme sprigs
2 chicken breasts, Bone-in Skin-On
2/3 ounce butter (no substitution or chicken won't get crispy)
1 russet potato, large
1 ounce parmesan cheese, Grated
8 ounces Brussels sprouts
2 fluid ounces white wine

Steps:

  • Preheat oven to 425°F.
  • Pat chicken breasts dry, and season both sides with ¼ teaspoons salt and a pinch of pepper. Place a medium non-stick oven-safe pan over medium heat. Add butter to pan and let melt. Add chicken breasts, skin side down, and cook undisturbed until skin is browned, 6-8 minutes. Flip chicken and remove from burner. While chicken sears, make mashed potatoes.
  • Make potatoes: Peel and cut potato into 1" dice. Bring a medium pot with potato and enough lightly salted water to cover to a boil. Reduce to a simmer and cook until potato is fork-tender, 15-18 minutes. Drain in a colander and return to pot. Add ¾ the milk (reserve remaining for sauce), Parmesan, 1 teaspoons pepper, and ¼ teaspoons salt. Mash until smooth. Cover and set aside. While potato cooks, prepare ingredients.
  • Prepare the Sprouts: Trim bottoms off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball). Stem and coarsely chop thyme.
  • Place Brussels sprouts on prepared baking sheet and toss with 1 teaspoons olive oil, ¼ teaspoons salt, and a pinch of pepper. Spread into a single layer and roast until browned and tender, 10-12 minutes. Sprinkle cooked Brussels with half the thyme (reserve remaining for sauce).
  • Place pan with chicken in oven and roast until golden brown and chicken reaches a minimum internal temperature of 165 degrees, 12-15 minutes. Carefully, remove chicken from pan and rest 5 minutes. Reserve pan and any pan drippings.
  • Make the Sauce: Very carefully (handle is hot!), return pan used to cook chicken to medium-high heat and add white cooking wine. Bring to a boil. Add remaining milk, return to a boil, and stir constantly until sauce thickens and a line drawn in sauce holds for 10-15 seconds, 3-5 minutes. Add remaining thyme and remove from burner.
  • Plate mashed potatoes first, and sprouts next to taters. Now add chicken. Add sauce to potatoes and chicken as desired. Bon appétit!

Nutrition Facts : Calories 620.4, Fat 27.8, SaturatedFat 12.4, Cholesterol 131.7, Sodium 437.4, Carbohydrate 32.8, Fiber 5.3, Sugar 7, Protein 42.8

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