Maple Dijon Glazed Chicken with Roasted Brussels Sprouts

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil.

Trim the Brussels sprouts, removing any discolored outer leaves, and cut them in half. If they're very large, quarter them.

Cook 6 slices of bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Remove bacon, let cool, then crumble. Reserve 2 tablespoons of bacon fat.

In a large bowl, toss the Brussels sprouts with 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the reserved bacon fat. Spread them on the prepared baking sheet in a single layer, cut side down.

Mince 4 cloves of garlic and finely chop 1 medium shallot. Strip and chop the fresh thyme and rosemary leaves.

In a medium bowl, whisk together 1/4 cup maple syrup, 3 tablespoons Dijon mustard, half the minced garlic, 1 teaspoon thyme, 1/2 teaspoon rosemary, 1 tablespoon balsamic vinegar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.

Place the chicken breasts between plastic wrap and pound to an even thickness of about 3/4 inch. Pat dry with paper towels.

Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Season the chicken with the remaining salt and pepper.

Sear the chicken breasts for 3-4 minutes on each side until golden brown. Transfer the chicken to a plate.

Put the Brussels sprouts in the oven and roast for 15 minutes.

In the same skillet used for the chicken, add the shallots and remaining garlic. Sauté for 1-2 minutes until fragrant.

Add 1/4 cup chicken broth and 1 tablespoon balsamic vinegar to the skillet, scraping up any browned bits from the bottom.

Stir in half of the maple-Dijon mixture and bring to a simmer. Return the chicken to the skillet and spoon some sauce over each piece.

Transfer the skillet to the oven alongside the Brussels sprouts. Bake for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Remove the chicken from the skillet and let it rest. Check the Brussels sprouts; they should be caramelized and tender. If not, continue roasting while finishing the sauce.

Return the skillet to the stovetop over medium heat. Mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Add the slurry and the remaining maple-Dijon mixture to the skillet, whisking constantly until the sauce thickens, about 2-3 minutes.

Remove the Brussels sprouts from the oven and toss with the crumbled bacon and 1/4 teaspoon red pepper flakes.

Slice the chicken if desired and serve with the thickened maple-Dijon sauce drizzled over the top. Serve the roasted Brussels sprouts on the side.