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.
Used pork chops instead of chicken and added yam and apple cubes omgggg so good
Sound wonderful Evy, nice! 🙂
I didn’t have butternut squash and only had dijon mustard and added some honey (1TBS) and also a garlic clove and added a little more broth than what it asked for, since the potatoes soak up the juice so much. Delish! Thank you!
So happy you enjoyed this one Petra. Thanks for taking the time to come back and let me know. 🙂
This is a keeper!! Prepared this recipe today with a one change. I used Dijon mustard instead of the whole grain mustard because that is all I had. It is so delicious and so simple to make! I love cooking with cast iron!
That’s great Carolyn, thanks for coming back and letting me know! So glad you enjoyed this one. 🙂
Your site is so fantastic. I’m going to come back here again.
Thanks Alyson!
Kevin,
We love Brussels Sprouts, so I was excited to see your recipe. I also make my own mustard and am always looking for new ways to use it. The two were a perfect match. My wife raved about the dish. Another outstanding recipe, thanks!
So glad to see you here again Dave! Glad you guys enjoyed it. Isn’t the apple cider and mustard such a great combo in flavor? Have a great day friend.
So not only am I a huge fan of Brussels sprouts, red potatoes, chicken tenders and butternut squash…I might be an even huger fan of one pot meals. You knocked it out of the park with this one, my friend!
Thanks Annie, this mustard and apple cider sauce kicks it! 🙂
I see myself trying another of your recipes in the near future! Yum! (I love mustard.)
Thanks Jeff, hope you’re staying warm out the there in Chicago.
I can eat Brussels sprouts all year round, and the combo of sprouts and chicken is one of my favorite. Paired with potatoes, butternut squash, and mustard, it’s one great hearty meal. Well done, Kevin!
Thanks Ben! That mustard apple cider sauce is so good, enjoy.
BTW, thought of you the other day as I used lavender in a spice blend that honestly could just as well be a potpourri. Heavenly aroma and taste. 🙂
This may be dinner tonight, if I can get everything in time, plus have lunch with an old friend. Cooking for kids and in laws for dinner, so I need something that comes out much better than last night’s fail! I’m sure this would do the trick.
Thanks Cathy, I hope you guys enjoyed it and you found all you needed in time. 🙂
Thank yoy Kevin, I finally made it tonight and we all loved it. It will definitely be. repeat, that mustard and apple juice really adds a nice flavor.
Love getting comments like this one, thanks so much for the update Cathy! 🙂
Another chicken dish HIT OUT OF THE PARK! Butternut, Brussels and Chicken – that trio is kick ass in my opinion! However, I love it a TINY BIT MORE with turkey, because it reminds me of Thanksgiving! 😉
Thanks Gigi, I think next time I’m in the mood for this turkey might have to make an appearance! Thanks for the suggestion my dear!