CHICKEN WITH BRUSSELS SPROUTS AND MUSTARD SAUCE
Make and share this Chicken With Brussels Sprouts and Mustard Sauce recipe from Food.com.
Provided by Pinay0618
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450°.
- 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° 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; sauté 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.
Nutrition Facts : Calories 348.3, Fat 17.9, SaturatedFat 5.7, Cholesterol 124.1, Sodium 711.8, Carbohydrate 6.8, Fiber 2.5, Sugar 1.7, Protein 39.6
SHEET-PAN LEMONY CHICKEN WITH BRUSSELS SPROUTS
This is a true oven-to-table sheet-pan dinner full of tender, crunchy brussels sprouts and crispy, lemony chicken. A simple lemon-and-herb compound butter seasons both the chicken and sprouts, which are then topped with thin lemon slices that become crunchy in the oven, offering a nice textural element and a bright splash of color and flavor. The key is to cut the lemon rounds almost paper-thin, so they can crisp up and lose their bitterness. This recipe is easily adjustable for a larger batch: Add 4 drumsticks (about 1 ½ pounds) to the chicken thighs, increase the butter by 1 tablespoon and adjust seasonings as needed.
Provided by Yasmin Fahr
Categories dinner, weekday, poultry, vegetables, main course
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 450 degrees, set one rack 6 inches from the broiler and place another rack in the lower third of the oven. In a large bowl, combine the butter, zest of both lemons, half the parsley and 1 teaspoon salt. Rub 1 teaspoon oil on a sheet pan. Pat the chicken dry, then transfer to the sheet pan and season well with salt and pepper. Reserve about 1 teaspoon of the compound butter in the bowl, then rub the rest all over the chicken and under the skin by lifting it up, pushing a tiny amount of compound butter underneath, then pressing on top. Arrange the chicken pieces skin-side up.
- Add the brussels sprouts, onion wedges, lemon rounds, red-pepper flakes and the remaining 3 tablespoons olive oil to the bowl with the compound butter; toss to coat. Season with salt and pepper. Arrange the brussels sprouts mixture around the chicken, placing some lemon rounds on top of the vegetables.
- Roast on the lower rack, 30 to 35 minutes, stirring the vegetables halfway through, until the chicken is crispy, the chicken juices run clear when the meat is pierced with a fork, and the brussels sprouts are browned and crunchy. If the chicken skin is not as crispy as you'd like, transfer the vegetables to a serving platter, then place the chicken under the broiler for 1 to 3 minutes. Transfer the chicken to the serving platter.
- Squeeze one of the lemon halves over the chicken and vegetables and cut the remaining lemon half into quarters. Garnish the chicken and vegetables with the cheese and the remaining parsley, and serve with the lemon wedges.
UNFRIED CHICKEN WITH ROASTED BRUSSELS SPROUTS
Provided by Art Smith
Categories Chicken Bake Dinner Healthy Brussels Sprout Breadcrumbs
Yield Serves 4
Number Of Ingredients 17
Steps:
- Method
- To prepare the chicken: Preheat the oven to 400°F.
- In a mixing bowl, mix the buttermilk and hot sauce. Submerge the chicken pieces in the buttermilk and soak in the refrigerator for at least 1 hour but no more than 24 hours.
- In a gallon-size plastic bag, combine the bread crumbs, Parmesan, black pepper, cayenne, onion powder, garlic powder, and paprika. Seal the bag and shake until well mixed.
- Remove the chicken from the buttermilk and transfer directly to the bag with the bread crumb mixture. Shake the bag until the chicken breasts are evenly coated with the bread crumbs. Remove the chicken breasts from the bag and lay flat on a nonstick baking sheet. Refrigerate, uncovered, for 30 minutes.
- Bake the chicken for 20 to 25 minutes or until just cooked through.
- Assembly
- Divide the chicken and brussels sprouts among 4 serving plates, and squeeze the lemon over the chicken.
- To prepare the brussels sprouts: Preheat the oven to 400°F.
- Place brussels sprouts in a medium mixing bowl, toss with the olive oil, and season with salt and pepper. Spread the brussels sprouts in a medium ovenproof baking dish and roast for 20 minutes or until caramelized and tender.
GARLIC-ROASTED BRUSSELS SPROUTS WITH MUSTARD SAUCE
Don't be afraid to bring out the roasted Brussels sprouts. Mellowed with mustard sauce, they may just delight even the most skeptical folks. -Becky Walch, Orland, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place Brussels sprouts in an ungreased 15x10x1-in. baking pan. Combine oil and garlic; drizzle over sprouts and toss to coat., Bake, uncovered, at 450° until tender, 10-15 minutes, stirring occasionally., Meanwhile, in a small saucepan, combine the cream, mustard, pepper and salt. Bring to a gentle boil; cook until slightly thickened, 1-2 minutes. Spoon over Brussels sprouts.
Nutrition Facts : Calories 167 calories, Fat 12g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 241mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.
BRAISED CHICKEN AND BRUSSELS SPROUTS
The sweet, earthy flavor of brussels sprouts pairs well with braised chicken in this one-skillet meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. In a large ovenproof skillet, heat oil over medium-high. Season chicken with salt and pepper. In batches, cook chicken until browned, about 6 minutes per side. Transfer to a plate, then add brussels sprouts and shallots to pan. Saute until golden brown, 3 minutes. Stir in mustard and cook 1 minute. Add vinegar and broth, return chicken to pan, and bring to a rapid simmer.
- Transfer pan to oven and braise until chicken is cooked through, 20 to 25 minutes. Add cream to pan and swirl to combine; season with salt and pepper.
Nutrition Facts : Calories 593 g, Fat 32 g, Fiber 5 g, Protein 57 g, SaturatedFat 10 g
SHEET PAN CHICKEN AND VEGGIES WITH MUSTARD VINAIGRETTE
Want to serve your family a well rounded, nutritious meal but running short on time? This easy sheet pan dinner is the answer. It's the perfect balance of sweet and savory, with crispy-skinned, juicy chicken thighs, crisp-tender veggies, and a tangy sauce. Plus it's super affordable and requires minimal cleanup.
Provided by NicoleMcmom
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
- Prepare chicken and veggies: Toss Brussels sprouts, sweet potatoes, and onion on the prepared pan with 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper; spread into a single layer.
- Sprinkle chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and nestle it, skin-side up, in between the veggies on the baking sheet. Brush remaining oil on skin.
- Roast in preheated oven 45 minutes or until chicken is cooked through, golden and crisp. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- While the sheet pan dinner is cooking, prepare vinaigrette. Whisk mustard, vinegar, maple syrup, salt, and cayenne together in a small bowl until well combined.
- Drizzle sauce over veggies and chicken.
Nutrition Facts : Calories 536.3 calories, Carbohydrate 64.3 g, Cholesterol 87.4 mg, Fat 17.4 g, Fiber 12.6 g, Protein 32.1 g, SaturatedFat 3.9 g, Sodium 1195.5 mg, Sugar 16.8 g
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CHICKEN WITH BRUSSELS SPROUTS AND MUSTARD SAUCE
From keviniscooking.com
5/5 (12)Total Time 35 minsCategory Dinner, MainCalories 621 per serving
- 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.
CHICKEN AND BRUSSELS SPROUTS WITH MUSTARD SAUCE
From selfproclaimedfoodie.com
- Place chicken breasts in a large plastic storage bag and flatten to uniform 1/2 inch thickness using a meat mallet or a rolling pin. Season meat with salt and pepper.
- Heat a large ovenproof skillet over high heat. Add oil and tilt pan so that oil covers base of pan. Add chicken to hot skillet and allow to cook for 3-4 minutes or until browned. Turn chicken, taking care to lift any pieces that may have stuck to the pan. Immediately place the pan in the preheated oven. Bake at 450° for 9 minutes or until done. Remove the chicken from pan and transfer to a plate. Keep warm by loosely tenting with aluminum foil.
- While the chicken is cooking, heat one tablespoon of butter in a large skillet over high heat. Add the brussel sprouts and mushrooms. Allow to cook, stirring only occasionally, until wilted and slightly brown, about 10 minutes.
HONEY MUSTARD SHEET-PAN CHICKEN WITH BRUSSELS SPROUTS
From purewow.com
- Preheat the oven to 425°F. Grease a large baking sheet with nonstick cooking spray and set aside.
- In a medium bowl, whisk together ¼ cup of the olive oil, 1 tablespoon of the lemon juice, Dijon mustard, whole-grain mustard, honey and garlic. Season with salt and pepper to taste.
- Using tongs, dip the chicken thighs into the sauce, coating both sides. Place the thighs on the prepared baking sheet and discard any remaining sauce.
- In a medium bowl, combine the Brussels sprouts and red onion. Drizzle with the remaining 2 tablespoons olive oil and lemon juice; toss until well coated. Arrange the sprouts and onion around the chicken on the baking sheet, making sure they aren't overlapping. Season with salt and pepper.
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