Caramelized Brussels sprouts with chicken strips is a simple yet surprisingly elegant dish, ideal for anyone looking for a quick, healthy, and flavorful main course. In this recipe the sprouts are boiled, then sautéed in a pan with butter, sage and honey, becoming tender inside and slightly caramelized on the outside. The lightly floured chicken breast strips, deglazed with white wine, add creaminess and an irresistible aroma that blends perfectly with the sprouts’ sweetness. This preparation is perfect for a light lunch, a quick dinner or a balanced one-pan meal, ideal for those who love easy and comforting Brussels sprouts recipes.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, All seasons
Ingredients
CARAMELIZED BRUSSELS SPROUTS WITH CHICKEN
- 1.1 lb Brussels sprouts
- 10.6 oz chicken breast
- 2 tbsp flour (for dusting the chicken)
- 2 tbsp butter
- 6 leaves sage
- 1 tsp honey
- 1/2 glass white wine ((about 1/4 cup))
- salt
- extra virgin olive oil
Tools
CARAMELIZED BRUSSELS SPROUTS WITH CHICKEN
- 2 Pans frying pan
- 1 Hand blender hand blender
- 1 Scale scale
Steps
Clean the sprouts by removing any damaged outer leaves, trim the base and make a small cross cut at the bottom to ensure even cooking.
Bring salted water to a boil and cook the sprouts for a few minutes until tender but not falling apart. Drain them well.
In a wide pan melt the butter with the sage.
Add the sprouts and sauté for 5–6 minutes until golden. Add the honey and stir to lightly caramelize them. Season with salt.
Cut the chicken breast into thin strips and lightly dust with flour. Heat a drizzle of oil in another pan and brown the strips until golden.
Deglaze with the white wine and let it evaporate. Cook for another 2–3 minutes until the texture is soft and slightly creamy.
Add the chicken strips to the caramelized sprouts. Gently toss and let them absorb the flavors for one minute over low heat.
✨Tips
Add toasted almonds or walnuts for a crunchy touch.
A squeeze of lemon at the end of cooking brightens the dish.
If you want a bolder version, add a teaspoon of mustard to the chicken pan.
❓FAQ (Questions & Answers)
Can I substitute the honey?
You can use maple syrup, or a teaspoon of brown sugar to still obtain a light caramelization.
What type of chicken is best?
Chicken breast is perfect because it cooks quickly and stays tender thanks to the light dusting of flour. Very thin slices also work well.
Can I skip the flour?
Yes, but the flour helps create a natural creamy sauce when deglazed with white wine. Without flour the result will be lighter and less creamy.
What can I serve this with?
Great with basmati rice, mashed potatoes, couscous, or a simple crisp salad.
Can I prepare the sprouts in advance?
Yes. You can boil them in advance and store in the fridge for 24 hours. When ready to serve, just sauté them in a pan with butter, sage and honey.
