Chicken with Brussels Sprouts and Mustard Sauce

5 from 12 votes

This post may contain affiliate links. Please read my disclosure policy.

Clean eating made in 35 minutes? I say serve it up! This Chicken with Brussels Sprouts and Mustard Sauce is a perfect mid-week dinner where chicken shares center stage. Protein doesn’t always have to be the main attraction, here vegetables and big time flavor are.

Chicken with Brussels Sprouts and Mustard Sauce.

This killer recipe is one I adapted from Cooking Light and is made with some homemade whole grain mustard, which reminds me I need to make a new batch, but that’s another story.

Instead of roasting the vegetables completely on their own I made sure to try and keep this a one pan meal. The potatoes and brussels sprouts get a quick blanching in the microwave to cut down on time, and to say this sauce is delicious would be an understatement.

Here I use frozen chicken tenders from Costco, but feel free to use what ever chicken pieces you prefer. Just remember if using bone in chicken, the cooking time will change. I made this with boneless chicken.

Chicken with Brussels Sprouts and Mustard Sauce.

This is a meal that uses fresh seasonal vegetables like butternut squash, red potatoes and brussels sprouts to make this a balanced meal.  The pan roasted chicken gets a dose of apple cider, chicken broth and whole grain mustard to bump up the flavor. I could have the sauce poured over a baked potato alone and be happy.

Plus, this comes together in 35 minutes. Sound good to you? It did us, and it satisfies on the flavor level besides being a simple dish to pull together when time is an issue after a hard day. Enjoy!

For other great chicken or Brussels sprout dishes, try my Apricot Baked ChickenRoasted Chicken with Pomegranate Molasses or my Honey Balsamic Roasted Brussels Sprouts.

Chicken with Brussels Sprouts and Mustard Sauce.

Chicken with Brussels Sprouts and Mustard Sauce.

Chicken with Brussels Sprouts and Mustard Sauce

5 from 12 votes
Chicken with Brussels Sprouts and Mustard Sauce - a perfect mid-week dinner that gets a quick pan sear roasted with apple cider, mustard and vegetables. Adapted from Cooking Light.
Servings: 4 servings
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes



  • Preheat oven to 450°F. Trim the ends off and slice the brussels sprouts in half.  Cut the small red potatoes in half and put both in a microwave safe bowl with about a tablespoon of water, cover and microwave for 5 minutes on high. Set aside.
  • In a large cast iron skillet or pan add the oil and then chicken. Sprinkle with salt and pepper and pan fry until golden brown on both sides, 3 minutes. Remove from pan, keep warm and set aside.
  • Drain any water from microwaved vegetables and add to skillet with butternut squash, toss to sauté for 3 minutes. Add the apple cider, chicken stick and scrap bottom of pan to pick up any cooked bits. This adds flavor!
  • Add the chicken and nestle between vegetables. Roast in oven for 12-14 minutes, until vegetables get a golden brown. Remove from oven and add mustard and butter. Swirl to incorporate in the sauce. Serve hot.


Calories: 621kcal | Carbohydrates: 81.7g | Protein: 23.1g | Fat: 24.5g | Saturated Fat: 5.8g | Polyunsaturated Fat: 4.1g | Monounsaturated Fat: 11.6g | Trans Fat: 0.1g | Cholesterol: 43.6mg | Sodium: 624.6mg | Fiber: 10.7g | Sugar: 9.7g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Dinner, Main
Cuisine: American, Western
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
Chicken with Brussels Sprouts and Mustard Sauce.


Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

Free Bonus
5 Secrets to True Tex Mex
Essential recipes & tips for delicious Tex Mex cooking!

email image

Explore More

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    So, just wanted to say thanks. I’ve made your recipe countless times since I pinned it 2 yrs ago. I sometimes change up the protein (tonight it’s pork) and sub a few things (ie sweet potato for squash today), but it always turns out. And the picky kiddlettes always gobble it up with no leftovers (even though I doubled it tonight – teenagers 🙄)
    Thanks again.