Ingredients
Scale
- 6 oz chicken breast or thigh, chopped into small pieces: Replacing bacon, chicken adds a hearty, savory element while keeping the dish just as satisfying.
- 2 lbs Brussels sprouts, trimmed and halved: The star of the show, these tiny cabbages are full of nutty, earthy flavor that pairs perfectly with creamy sauces.
- 1 garlic clove, minced: Garlic provides an aromatic depth that enhances the Alfredo sauce.
- 1 1/2 cups heavy whipping cream: The base of the sauce, this adds richness and a silky texture.
- 1 tablespoon lemon juice, freshly squeezed: A splash of citrus cuts through the richness, brightening the dish.
- 1/3 cup Parmesan cheese, shredded: Parmesan adds a nutty, umami flavor that defines Alfredo sauce.
- 3/4 teaspoon salt, or to taste: To enhance the natural flavors of the ingredients.
- 1/4 teaspoon black pepper: Adds a subtle kick of spice to balance the creaminess.
Instructions
- Prepare the Chicken
- Heat a large, deep skillet or Dutch oven over medium heat. Add the chopped chicken and cook, stirring occasionally, until it’s golden brown and cooked through, about 5–7 minutes. Remove the chicken and set it aside, leaving about 2–3 tablespoons of rendered fat in the pan.
- Cook the Brussels Sprouts
- Add the trimmed and halved Brussels sprouts to the skillet. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- Cover the pan and cook, stirring occasionally, for 8–9 minutes, or until the Brussels sprouts are tender and lightly browned. This step caramelizes the sprouts, enhancing their natural sweetness and adding a pleasant nuttiness to the dish.
- Create the Alfredo Sauce
- Add the minced garlic to the skillet and sauté for about 1 minute, just until fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Pour in the heavy whipping cream and bring the mixture to a gentle simmer. Stir occasionally to prevent the cream from scorching.
- Add the Finishing Touches
- Stir in the freshly squeezed lemon juice, which will add a subtle tanginess and brighten the flavors.
- Sprinkle the Parmesan cheese over the sauce and stir until it’s fully melted and incorporated. Adjust the seasoning by adding more salt or pepper if needed.
- Combine and Serve
- Return the cooked chicken to the skillet, stirring to coat it in the Alfredo sauce. Allow everything to heat through for 1–2 minutes.
- Remove the skillet from the heat and serve the Brussels sprouts garnished with the creamy sauce and chicken.
Notes
- Choose Fresh Sprouts: Look for Brussels sprouts that are firm, bright green, and free of yellow or wilted leaves. Smaller sprouts are often sweeter and more tender.
- Cut Uniformly: To ensure even cooking, halve the sprouts lengthwise so the cut sides can caramelize in the pan.
- Don’t Skip the Lemon: The acidity of the lemon juice is crucial for cutting through the richness of the Alfredo sauce, preventing it from feeling too heavy.
- Prep Time: 15 minutes
- Cook Time: 15 minutes