Creamy Mustard Chicken with Glazed Brussels Sprouts
Golden seared chicken sliced over a silky Dijon and whole-grain mustard cream sauce, with deeply caramelized maple glazed Brussels sprouts and a scatter of scallions. A cozy, restaurant-feeling dinner from one skillet and a sheet pan.
Ingredients
- 4 chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp sweet paprika
- 1 tbsp olive oil
- 1 tbsp unsalted butter
For the sauce:
- 1 tbsp unsalted butter
- 1 shallot minced
- 3 garlic cloves minced
- 1/4 cup dry white wine
- 3/4 cup chicken stock
- 1/4 cup heavy cream
- 2 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 1 tbsp maple syrup
- 1 tsp fresh thyme leaves
- 1 tsp lemon juice
For the brussels sprouts:
- 1 1/2 cups Brussels sprouts trimmed & halved
- 2 tbsp olive oil
- 1/2 tsp salt
- 2 tbsp maple syrup
- 1 tbsp unsalted butter melted
Instructions
- Heat the oven to 425°F. On a sheet pan, toss 1 1/2 cups Brussels sprouts with 2 tbsp olive oil and 1/2 tsp salt, then arrange them cut-side down in a single layer. Roast undisturbed until deeply browned and tender.1 1/2 cups Brussels sprouts, 2 tbsp olive oil, 1 tsp salt
- Pat 4 chicken breasts dry and season all over with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp sweet paprika. Heat 1 tbsp unsalted butter and 1 tbsp olive oil in a large skillet over medium-high until the butter foams. Sear the chicken 5–6 minutes per side, until golden and cooked through (165°F internal). Transfer to a plate and let rest.4 chicken breasts, 1/2 tsp black pepper, 1 tsp sweet paprika, 1 tbsp olive oil, 1/2 tsp salt, 1 tbsp unsalted butter
- Lower the heat to medium and add 1 tbsp unsalted butter to the same skillet. Add 1 shallot and 3 garlic cloves and cook until soft and fragrant, 1–2 minutes. Pour in 1/4 cup dry white wine and scrape up all the browned bits from the bottom. Let it reduce by half, about 1 minute.1 tbsp unsalted butter, 1 shallot, 3 garlic cloves, 1/4 cup dry white wine
- Stir in 3/4 cup chicken stock, 2 tbsp Dijon mustard, 1 tbsp whole-grain mustard, and 1 tbsp maple syrup, then pour in 1/4 cup heavy cream and add 1 tsp fresh thyme leaves. Simmer gently, stirring often, until the sauce is silky and lightly coats the back of a spoon, 4–5 minutes. Finish with 1 tsp lemon juice and season to taste with salt and pepper.3/4 cup chicken stock, 2 tbsp Dijon mustard, 1 tbsp whole-grain mustard, 1 tbsp maple syrup, 1 tsp fresh thyme leaves, 1 tsp lemon juice, 1/4 cup heavy cream
- Add 2 tbsp maple syrupand the melted 1 tbsp unsalted butter to the hot roasted Brussels sprouts and toss right on the sheet pan until glossy and glazed. Finish them in the oven for 5 minutes.2 tbsp maple syrup, 1 tbsp unsalted butter
- Slice the rested chicken on a slight angle. Spoon the warm mustard sauce onto a platter or plates, fan the chicken over it, and tuck the glazed Brussels sprouts alongside. Scatter 2 scallions, thinly sliced over the top and serve.