Chicken with Brussels Sprouts and Mustard Sauce
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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.
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.
This is a meal that uses fresh seasonal vegetables like butternut squash, red potatoes and brussels sprouts to make this a balanced meal. Â 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 Chicken, Roasted Chicken with Pomegranate Molasses or my Honey Balsamic Roasted Brussels Sprouts.
Chicken with Brussels Sprouts and Mustard Sauce
Ingredients
- 2 tbsp olive oil
- 8 chicken tenders
- pinch salt
- fresh cracked black pepper
- 8 small red potatoes halved
- 16 brussels sprouts halved
- 1 cup butternut squash cubed
- 1/3 cup apple cider
- 1/2 cup chicken stock
- 2 tbsp whole grain mustard
- 1 tbsp butter
- 1 tbsp parsley chopped
Instructions
- 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.
Nutrition
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.
I adore chicken cooked in apple cider! Although it’s not the alcoholic kind that you’ve used, is it? Either way, the flavours would be so incredible in that skillet – and so easy to put together.
The apple cider is non-alcoholic, my days of drinking are well behind me. Not that there’s anything wrong with that though 😉 Thanks John!
Yup, this sounds pretty much perfect to me! I’m always looking for ways to make chicken exciting and this is the jackpot…love that mustard sauce (apple cider sounds like the perfect addition)! And yum to all the veggies going on.
It all works perfectly together – and it’s a quick one! 🙂
All things made in one pan get two thumbs up from me! Brussel sprouts and chicken pair perfectly together… can’t wait to try this out!
Thanks for stopping by London, it’s a good one! The apple cider is non-alcoholic as well. 🙂
Brussels and mustard is such a delicious combination, add chicken to that mix and I’m in heaven! This dish looks perfect, Kevin! Creamy, dreamy, complete meal perfection! Plus who doesn’t love that it comes together pretty quickly? So YUM, totally making this soon! Cheers, buddy!
Thanks for the kind words Chey, it’s a new one on the house favorites rotation list for sure.
This mustard sauce looks fantastic. I wish I had some right now!
Thanks Chrissy, tasty stuff! 🙂
Hey Kevin! This has everything I love in it! And one pan makes it even more appealing! We eat a lot of squash (we grow butternut and spaghetti) and I really like roasted brussels sprouts! Gary was not much of a fan of roasted vegetables until I made him brussels sprouts and now he actually asks for them (and roasted asparagus)! We have a good sized patch of asparagus in our garden and it usually starts coming up just in time for Easter.
I have yet to get into the spaghetti squash, but will give it another go. Try these on Gary too – it’s my most viewed post on Pinterest: Roasted Brussels Sprouts with Balsamic Vinegar and Honey. I love them in soups too. I need to see a picture of you in the garden with that asparagus, too. 🙂
I’m all about a quick and easy (and healthy!) meal. These days it’s kinda just scrounging around to see what we can find for dinner since the baby is keeping us on the move. (Well, that and I’m off curling a bunch of nights a week, too.) I think I need to work this one into the rotation next week…sounds delicious, Kevin! #WolfpackOnePot
Thanks Dave, I think it would assist in taking your curling game over the top!
I do love me a simple one-skillet meal with chicken, lots of veggies, and packed with flavor!
Great job my friend!
#WolfpackGreatness
Appreciate that Mike, the mustard sure makes it all come together and who doesn’t love roasted veggies? 🙂
This looks delicious! I’m trying to make more protein minimualist meals and I love the veggies in here. The mustard sauce sounds TDF. I really need to spend more time on your archives as well, Kevin. Everytime I scroll to comment, I find a new favorite in your “similar recipes you might like”. Achiote chicken on rainbow hash?! Yes, please.
Oh thanks too Sally, those Archives have plenty to scroll through!
When we travelled throughout China a few years back it really made me realize how “meat” centric all meals were in the US and in China it was used as an addition to the meal, not just the meal. I liked that and try to keep that in mind when I can.
Fantastic Kevin 🙂 love a healthy one pan meal! Pinned!
Thanks Farida! The mustard really makes this come together.