Mustard Chicken with Brussels Sprouts and Roasted Potatoes

So. This is kind of an autumnal meal. But it’s been raining and chilly for about a week now, so I’ve been making more “comfort food” kind of meals. And this one is a definite go-to of mine, it’s so tasty!

I found the recipes for the Chicken and Brussels Sprouts and the Potatoes both on Cooking Light. The chicken and potatoes both cook at 450 degrees F, so these recipes pair perfectly together for a meal that’s on the table in under 40 minutes!

Ingredients:

• 3 tablespoons olive oil, divided
• 1 teaspoon chopped fresh thyme
• 1/2 teaspoon minced fresh rosemary
• 1 teaspoon salt, divided
• 1/2 teaspoon ground black pepper, divided
• 12 ounces halved baby potatoes
• 4 (6-ounce) skinless, boneless chicken breast halves
• 3/4 cup fat-free, lower-sodium chicken broth, divided
• 1/4 cup unfiltered apple cider
• 2 tablespoons whole-grain Dijon mustard
• 2 tablespoons butter, divided (or margarine or olive oil to make dairy free)
• 1 tablespoon chopped fresh flat-leaf parsley
• 12 ounces Brussels sprouts, trimmed and halved

Preheat your oven to 450 degrees F. Halve your potatoes (or quarter the bigger guys) and add to a jelly-roll pan. Drizzle with 1 tablespoon olive oil, and sprinkle with 1 teaspoon thyme, 1/2 teaspoon rosemary, 1/4 teaspoon salt, and a 1/4 teaspoon pepper, tossing to combine.

Add to the preheated oven and cook for 25 minutes or until golden brown and tender.

When there are about 10 minutes left on the timer for the potatoes, heat a large ovenproof saute pan over high heat and add 1 tablespoon olive oil. Sprinkle the chicken with 1/4 teaspoon salt and pepper and add to the pan, cooking for 3 minutes or until browned.

Turn the chicken and add the pan to the oven on a separate rack than the potatoes.

Bake at 450 degrees for 9 minutes or until done.

While waiting for the chicken and potatoes to cook, heat the remaining 1 tablespoon olive oil and 1 tablespoon butter in a separate large saute pan over medium-high heat. Add the Brussels sprouts and cook for 2 minutes, or until lightly browned.

Season with 1/4 teaspoon salt and add 1/4 cup chicken broth to the pan. Cover and cook for 4 minutes or until crisp-tender.

When the chicken is finished cooking, remove from pan and keep warm. Heat the pan over medium-high heat on the stove top and add 1/2 cup broth and 1/4 cup cider. Bring to a boil, scraping the pan to loosen browned bits (be sure to be wearing an oven mitt, you don’t want to touch the pan handle, it’s been in the oven!)

Reduce heat to medium-low and simmer for 4 minutes or until thickened. (Unfiltered cider has pectin, which thickens the sauce.) Whisk in mustard, 1 tablespoon butter, and parsley.

Add the chicken back to the pan to coat in the sauce. Serve the chicken with the potatoes and Brussels Sprouts.

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