Chicken and Brussel Sprouts with Mustard Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
621 kcal
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Course
Main Course, Dinner
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Cuisine
American
Chicken and Brussel Sprouts with Mustard Sauce
Description
This dish features chicken tenderloins seasoned and seared in olive oil until golden, paired with a mixture of halved Brussels sprouts, small red potatoes, and butternut squash cubes. The vegetables are precooked briefly in the microwave to reduce roasting time, then sautéed in the pan with the chicken drippings to pick up flavorful browned bits. After returning the chicken to nestle among the vegetables, the entire pan is roasted at high heat for a short time to develop caramelization.
The finishing step adds a sauce made from apple cider, chicken stock, whole grain mustard, and butter swirled together with chopped parsley. This results in a tangy, creamy coating that complements the caramelized vegetables and juicy chicken, creating a balanced, comforting meal with diverse textures from tender meat to soft roasted vegetables and crisped edges.
Serving this dish hot allows the mustard sauce to coat all components nicely. The interplay of sweet butternut squash, earthy Brussels sprouts, and hearty potatoes with flavorful chicken makes it suited for a full dinner.
Ingredients
- 2 tbsp olive oil
- 8 chicken tenderloin
- salt pinch
- black pepper ground
- 8 red potato halved, small
- 16 Brussels sprouts halved
- 1 cup butternut squash 1-inch 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 Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 621 kcal
% Daily Value*
| Calories | 621kcal | 31% |
| Carbohydrates | 81.7g | 27% |
| Protein | 23.1g | 46% |
| Fat | 24.5g | 38% |
| Saturated Fat | 5.8g | 29% |
| Polyunsaturated Fat | 4.1g | 24% |
| Monounsaturated Fat | 11.6g | 58% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 43.6mg | 15% |
| Sodium | 624.6mg | 26% |
| Fiber | 10.7g | 43% |
| Sugar | 9.7g | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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