Name: Chicken with Brussels Sprouts and Mustard Sauce
Total time: 40 min
Yield: Serves 4 (serving size: 1 chicken breast half, 2/3 cup brussels sprouts, and 2 tablespoons sauce)
Ingredients: 2 tablespoons olive oil, divided; 4 (6-ounce) skinless, boneless chicken breast halves; .38 teaspoon salt, divided; ¼ teaspoon freshly ground black pepper; ¾ cup fat-free, lower-sodium chicken broth, divided; ¼ cup unfiltered apple cider; 2 tablespoons whole-grain Dijon mustard; 2 tablespoons butter, divided; 1 tablespoon chopped fresh flat-leaf parsley; 12 ounces Brussels sprouts, trimmed and halved

A zesty mustard sauce dresses chicken breasts and saut&eacute;ed Brussels sprouts. Paired with Rosemary Potatoes, Chicken with Brussels Sprouts and Mustard Sauce will be one of your go-to meals for busy weeknights.

Chicken with Brussels Sprouts and Mustard Sauce

olive oil, divided

(6-ounce) skinless, boneless chicken breast

salt, divided

black pepper

¾ cup fat-free, lower-sodium chicken broth, divided

apple cider

Dijon mustard

butter, divided

flat-leaf parsley

Brussels sprouts,

Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon salt and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake at 450&deg; for 9 minutes or until done. Remove chicken from pan; keep warm. Heat pan over medium-high heat. Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 tablespoon butter, and parsley.


Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add Brussels sprouts; saut&eacute; 2 minutes or until lightly browned. Add remaining 1/8 teaspoon salt and 1/4 cup broth to pan; cover and cook 4 minutes or until crisp-tender. Serve sprouts with chicken and sauce.


I found the chicken to be dry and bland. Sauce was fine but didn't save the recipe for us.

Love this recipe, super easy and tasty.  I do add garlic to the brussel sprouts and make more liquid that it calls for.  It's better with thyme rather than parsley but that's just a preference, am not a fan of parsley.  I usually serve with wild rice or garlic toast. 

One of my go-to's.  Super quick, easy, fool-proof, and tasty with lots of flavor and makes me like brussel sprouts!  I make it with long grain wild rice or garlic toast.   I do make more liquid, seems dry without it. 

I was surprised my kids gobbled this up as fast as they did considering they aren't fans of brussels sprouts or mustard.  I used the thin-sliced chicken breasts available frozen at costco and the recipe times matched actual cooking time.  Will make again!

Currently making this dish. Certainly not a dish to prepare on the fly, but lots of flavors. I checked out reviews before making this and not only did I salt and pepper my chicken, but I added garlic powder and onion powder for added flavor. For the sauce I tripled the recipe and so glad that I did, it will be enough for my family of 5, this way every bite gets some of that sauce. Since I tripled the recipe I used 1/4 of white wine in place of the apple cider. I also added some corn starch to help make the sauce a bit thicker, otherwise it is not very saucy. I made the roasted potatoes for the side and included dill, rosemary, garlic, salt and pepper and used a black truffle infused olive oil to coat them. You definitely need prep time for this recipe so if you're looking for a quick meal this would not be your go to meal, but this certainly is a tasty one. 

I thought this was really good, and so did the family. I didn't have cider, so I added a dash of cider vinegar and some honey. Also thickened with a bit of cornstarch. Tip:  I roasted the brussels sprouts on the same foil covered sheet as the potatoes. Less to clean up and the sprouts taste so good roasted!  This meal took about 45 minutes with prep.

I apparently am a really bad reader. I used Apple cider vinegar instead of Apple cider! Whoops. However, since I am a fan of vinegar, I thought it tasted delicious! Next time I'll prob use half Apple cider- half Apple cider vinegar! :) Great, Easy (if you can read), and tasty recipe! ;)

I made this tonight for my mother, who is diabetic.  It's healthy and low-carb.  I roasted the sprouts, but otherwise followed the recipe.I would change a few things:1) The chicken was bland, so I would probably sauté it with garlic or marinate it to add more flavor,2) The sauce was great, but I would make double the sauce next time.  I might also try it with white wine, sherry or vermouth.

This is a good basic recipe that I will make again, but with several changes. I used thin sliced chicken breasts, and sautéed them 3-4 minutes per side. This way I didn't have to put them in the oven. To perk them up a little, I sprinkled them with black pepper and garlic salt. As with other reviewers, I didn't purchase apple cider, but used apple cider vinegar. I included a tiny amount of corn starch and the sauce thickened up nicely. I then removed the sauce from the pan and made the brussels sprouts in the same pan - this saved me from having too many dirty dishes. I served this with the rosemary roasted potatoes. The whole meal was delicious and came together at just the right time. I found the sauce to be a bit too sweet for my taste, so may look for more adjustments in the future.

Very good sauce.  I roasted the brussels sprouts as I like them better that way.  Used white wine instead of apple cider as I didn't have any cider.

Savory and yummy.  My husband made this dish.  It looked nothing like the photo but it tasted great. Our 4 year old loved the chicken.  We served it with polenta instead of potatoes.

This is a good, solid recipe.  Per other reviewer's advice, I added a teaspoon of brown sugar when making the sauce, and really felt it tied all the flavors together.  I didn't double the sauce and still had plenty for the chicken and the sprouts, but I made one split bone-in breast for four servings, rather than four individual breasts.  Sprouts were quick and easy and great with the sauce, and the potatoes were a hit as well.

Due to what I had on hand, I substituted spicy brown mustard for the Dijon and used 2 tablespoons of homemade unsweetened applesauce for the apple cider. I had everything else and followed the recipe as written otherwise. All of my family liked this dish! I thought the sauce would be too fruity or mustardy but it was tangy and delicious. I dragged my chicken through it just to get the rest of the flavor onto my chicken! 

My suggestions: don't cook the chicken in the frying pan on high, as the chicken got too crispy on the outside, and watch the time on the Brussels sprouts. Mine were small sized and were almost overdone. 

I will make this again the next time I get Brussels sprouts.

Amazingly easy to make and delicious even my partner who is a chef couldn't find fault

I really liked this, but my husband did not.  Perhaps you need to be a fan of mustard?  Whatever the reason, I followed the recipe including buying unfiltered apple juice - it was really expensive so I would try the suggestions in the reviews using regular apple juice.  Fortunately I thought the leftovers reheated well, so I was happy to have this for lunch at work.

I never participated in rating, but thought I would save some who try this!worse recipe EVER. I was never disappointed with reviews and always thought it gives a good indication but not this time, the sauce is disgusting. I am so glad I played it safe and removed the chicken before adding the sauce so I make sure it is good! at least I had something on table for lunch. served the chicken with grilled brussels sprouts in oven with salt pepper and olive oil, and the recipe for the potato with rosemary is good actually, used sweet potatoes instead.

Really enjoyed this last night. I made this without reading any reviews first. Just glanced over some and I completely agree on doubling the ingredients to make the sauce. Maybe even tripling it if you want to get some onto the sprouts also. I thought everything else was spot on. Next time I'd cook the chicken longer than 3 minutes before putting it into the oven only to get them browner and more attractive. We had this with twice baked sweet potatoes and the combo was pretty tasty.

Tried this on my family tonight. I have never had Brussel sprouts before and my mom has but has never liked them. Well I liked them very much and my mom liked them too. I did saute them with olive oil, balsamic vinaigrette about a dime size, garlic, salt and pepper. Very good!!!

I made this last night and it definitely is not a go to meal on a busy day/night.  The total prep time to clean the sprouts, trim off bottoms, cut in 1/2 as well as washing the potatoes, cutting, and dousing them in the herb mixture was very time consuming.  All in all, it was 2 hours later we finally sat down to eat.  I didn't have cider so I used apple juice.  I will not mince the rosemary next time, but will lay sprigs after they've been oiled next to the potatoes to seep the flavor into the potatoes.
Next time, I'm going to prep the veggies the day before!  I will be increasing the mustard sauce volume because after you reduce the liquid to a thicker consistency, you don't really have enough left for 4 chicken breasts. My family loved the flavors and said it was a keeper and wanted it again.  I think it will have to be a meal that I have on the weekends due to prep time. I will be making this again.

I add my raves to those of other reviewers. We loved this meal. I appreciate this community for their good suggestions. I pounded the breasts flatter (cutting down cooking time), using apple juice mixed with a bit of cornstarch, increasing the amount of sauce, and cooked everything at 425 degrees rather than 450. We thought the mustard was just enough flavor without overpowering any of the other favors. I also made the roast potatoes ( using dill rather than rosemary, which we don't care for). Everything came together quickly and at the same time. This could definitely be a company meal. Totally delicious.

I was unimpressed with this recipe, my wife and I both thought the roasted potatoes were the best part. The sauce did not thicken by just simmering so it was watery. 
The chicken was pale and rubbery with no sauce on top. 
I will try something like this again because we like brussel sprouts and the rosemary roasted potatoes. Next time I will grill the breasts outside with garlic salt, poultry seasoning and cracked pepper, and look up a mustard sauce recipe that uses flour or cornstarch to thicken.

Made this tonight for my family and it was very good.  I'm not a fan of yellow mustard, but this mustard sauce was good--very subtle.  Will put in the rotation.  My husband and picky  son both liked it.  Paired with the brussels sprouts and some mashed potatoes.

We ended up liking this recipe, with a couple of caveats:

- The chicken was a bit bland.  I prepared it as directed, but the sauce definitely is definitely what gave it flavor.  I usually like recipes where the meat also has flavor, and the sauce is the compliment... not the other way around.

- The recipe used enirely too many pans and just seemed a little complex for the taste payoff.  If I use three separate pans (four if you include the potatoes), the recipe better be darn good.  I just didn't feel like the payoff was there.  

In the end, my husband and I loved the potatoes, brussel sprouts and the sauce.  The chicken?  Meh.

Made this exactly as reads, and it was awesome! Instant favorite.

This is now a mainstay in my slowly developing cooking repertoire.  My husband didn't think that he liked Brussels sprouts, but was happy to find out that he does. The mustard sauce really was the best part and would be great on pork also. Burning myself did not keep me from making this a several more times. It really is a fairly easy recipe.

I feel like the bad seed of Cooking Light for not finding this meal fabulous.  It was definitely good: the chicken was moist but a bit bland.  The sauce saved it.  As another reviewer noted the Brussels sprouts are easier to simply roast.  Potatoes were tasty, but again, as someone else noted, would benefit from a bit of garlic.   No apple cider to be found so I also used applesauce and cornstarch and the sauce was really good, just needed to be doubled to satisfy my two teenagers, hubby and moi.

ABSOLUTELY DELICIOUS! I would even say restaurant quality. Paired well with my fresh Brussels sprouts. The sauce was good but I will add honey next time. I did double the sauce recipe and added cornstarch to achieve the desired thickness. I also made the Rosemary potatoes and they were great! My son and husband loved the meal and asked that I make it again. Thanks for the recipe!

Delicious! Easy if you are a beginner (like me). Like other reviewers I was unable to find apple cider so I used apple juice plus cornstarch instead. I used about a tablespoon and that was actually too much so next time I'll try 1/2. This recipe is definitely a keeper.

simple and delicious to make with few ingredients.  Served with roasted potatoes as recommended and they make the perfect side!

I loved this recipe. I never seem to be able to find apple cider in stores near me, so I had to settle for "Simply Apple" unfiltered apple juice. Since cider contains the pectin that would have thickened the sauce, I just added a bit of cornstarch. I served this with the recommended side of roasted rosemary red potatoes. Delicious!

Chicken was really good, brussels sprouts not so good.  I cooked the chicken as directed, and found that it came out of the oven incredibly moist and tender.  Even reheated the next day, it was not overcooked at all.  The mustard sauce absolutely makes this dish; fortunately I had both types on hand.  I have a similar recipe for brussels sprouts which requires less fat, so will not make the sprouts again.  But the chicken is definitely a keeper.

Amazing!  I replaced the cider vinegar with balsamic.  Also, I added all ingredients to the sauce and used this to cook the brussels sprouts instead of just using chicken broth.

Awesome! So easy and delicious. As a primal eater I can't go wrong with this, no grain/gluten and I made with organic chicken and mustard. I would had to add a few minutes to the chicken's cooking time but that's not a big deal. This is definitely going to be in the permanent rotation, even if we have to substitute broccoli or cauliflower for the brussels. Try it and you won't be sorry!

Mmmm...I cooked this for dinner last night and I'm eating the leftovers for lunch as I write this review; delicious!  To reviewer "Katmanduu", yes it may help to have your chicken the same even thickness; I did pound my chicken and it wasn't dry at all.  I also made the recommened rosemary potatoes and they were tasty as well.

The flavor is nice enough, it's just a little dry still. It's chicken breast so it's prone do getting that way but I wonder if next time I might pound out the chicken or make it will cutlets. The cooking time would obviously be decreased but it might make it juicier. It could be remedied  with a double recipe of the sauce but then you get away from the keeping it "light". I'll try it again...maybe.

My husband &amp; I loved this dish!  And I don't care for brussels sprouts..but liked these.  It will be a keeper.  Thanks for posting it.

My husband I loved this dish including the brusselsl sprouts.  He is asking for this dish again soon!  It was easy preparing and cleaning up afterwards.  I used Apple Cider vinegar also since I couldn't find cider in the store.  Worked perfectly.

This was very easy to make and so good! My husband gave it a major thumbs up, too. I didn't bother to bake the chicken. I cooked it in the pan and then kept the chicken warm while making the sauce. We had it with rosemary potatoes as suggested. Delicious dinner!

I made this for dinner tonight.Hubby was making yummy sounds and two thumbs up!!! I really liked it too.I have never liked Brussel Sprouts but these were great.I followed the recipe as written since it was the first time making this.The only thing I will change is double the amount of sauce.

Hubby loved both chicken and sprouts.  I loved the sprout but the chicken had a little too much mustard for my taste.  Next time I will use 4 tsp of mustard.  I used apple cider vinegar because that's what I had.  The vinegar flavor cooked off so it was fine.

Very easy supper with good results -- the key is the sauce, simple but yummy and we probably used less than the recommended 2tbs per portion.  Made to recipe except we added a few carrots to the rosemary potatoes.  Hearty flavors &amp; satisfying winter supper.

We really enjoyed this simple and elegant meal.  The chicken comes out moist and the sauce is delicious.  In the future, though, I will simply roast the brussels sprouts in the oven since that's how we prefer them and it's less added fat.  We will make this over and over again.

This is actually the first review I've written for this site, though I've used many, many recipes. This was delicious! I didn't have unfiltered cider, so I used applesauce and it worked wonderfully. It yielded a nice, thick sauce. The whole family scarfed it down.

Quite tasty and very easy to put together. It took me a total of maybe a half hour from start to finish. I made it as directed and found I had enough sauce to drizzle over all of my chicken and Brussels sprouts; enough to give them a good taste but not drown out their own flavors.

This is our current go-to meal when we need a fast, healthy, week day meal.  It is absolutely delicious.  I would even make it for guests.  Tonight, I took out all the ingredients and realized my kids got to the cider before me.  Not wanting to go back to the store, I subbed apple cider vinegar.  My husband and I both agreed that it was just as good.

I, too, find the sauce a little too tart for my taste. Next time, I will use honey mustard as well. However, I did add a pinch of brown sugar to cut down on the tartness. Really made a difference for my family.

I liked this however, I felt the mustard was a little strong for me.  Totally blew out the taste of the sprouts.  Next time I may add less mustard and make it honey mustard instead.  Also, couldn't find unfiltered cider so I substituted with regular cider (not really sure if this made a difference or not).

We really enjoyed this one!  I took the advice of previous reviewers to double the sauce, but for my taste it was unnecessary.  Maybe 1.5x at the most.  (I did use thinly sliced chicken breast which may be partly the reason.)  The Brussels sprouts do cook quickly, so there is no wiggle room at all in the cook time!  You really need to be right on top of them, but if you are, the timing here appears to be perfect.  I will definitely make this again!

Really quick and tasty. A perfect weeknight meal. My brussels sprouts were nicely browned in the recommended cooking time. Just keep an eye on them and turn halfway through so they don't burn. Tossed in some smashed garlic cloves with the potatoes, yummy.

Made this tonight and it's definitely a keeper. The unfiltered apple cider gave the mustard sauce a faint sweet note, which helped to balance the tartness. I added some cauliflower from my CSA box to the Brussels (I don't love cauliflower, so I'm always looking for ways to sneak it into other things to use it up), which worked out great. I recommend only drizzling a little bit of the mustard sauce on the veggies, as they get lots of flavor from the sauteing and braising—that way, you'll have plenty of sauce to fully cover the chicken.

This was delicious and very easy and fast to make. I also added cornstarch to thicken the sauce. My 3 kids loved it too...2 of them asked for thirds.

Delicious, with modification. As another reviewer noted, you need to double the sauce if you want it to spread across 4 chicken portions plus sprouts. Unfiltered apple cider can be hard to find (and I live in New England, where we have lots of orchards and their apple productions), so I used regular cider, 1 tablespoon each of whole grain mustard and Dijon mustard, plus an extra tablespoon of Dijon to help the sauce emulsify. Also, when I followed the suggested cooking time for the brussel sprouts, they burned a little; I'd reduce that final 4 minute cooking time by 1-2 minutes and watch them very closely, depending on how well your stovetop and pan conduct heat. But all in all, really tasty.

This was very good!  Made double the sauce.  My adult daughter and I loved it.  Was good the next day for lunch.  I couldn't find the unfiltered apple cider so I put just a pinch of cornstarch in the sauce.  This will be a regular!

This was fantastic!  I didn't cook the brussel sprouts as long, I like mine a bit crunchy.

This simple dinner of chicken and brussels sprouts topped with a zesty mustard sauce will quickly become one of your go-to meals for busy weeknights.

chicken with brussels sprouts and mustard sauce

Total: 40 minutes

Servings: 2.5

Author : Robin Bashinsky

Ingredients

Instructions

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