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Mustard Chicken with Brussels Sprouts
Total Time
40 mins
Your family is sure to love this dinner. The refreshing mustard sauce covers the chicken breasts and the simple sautéed Brussels sprouts.
  • 4 ea chicken breast halves, skinless and boneless
  • 2 tbsp olive oil, divided
  • 3/8 tsp salt, divided
  • 1/4 tsp black pepper
  • 3/4 c chicken broth, divided
  • 1/4 c unfiltered apple cider
  • 2 tbsp mustard, Dijon
  • 2 tbsp butter, divided
  • 1 tbsp flat leaf parsley, fresh and finely cut
  • 12 oz Brussels sprouts, trimmed and cut in half
  1. Turn oven to 450 degrees Fahrenheit to preheat.

    On high heat, heat a large skillet that’s ovenproof. Add in 1 T oil. Toss chicken with 1/4 tsp. salt and pepper. Place in pan. Cook until brown - about 3 minutes. Turn chick breast over and place pan in preheated oven. Bake for 9 minutes or until cooked through.

    Remove pan from oven. Place chicken on plate and keep warm. Place the skillet over medium high heat. Add 1/2 C chicken broth and cider, bringing to a boil while using a spoon to loosen the browned bits on the bottom of the pan. Lower heat to medium-low and cook at a simmer for 4 minutes or until thick. Add mustard, 1 tablespoon butter, and parsley and whisk to mix.

    In a large nonstick skillet, heat 1 T oil and 1 T butter over medium-high heat. Toss in Brussels sprouts and cook until lightly brown, about 2 minutes. Put remaining 1/8 tsp salt and 1/4 C broth in pan and cover. Cook 4 minutes.

    Serve sprouts alongside the chicken and sauce.