Honey Dijon Chicken and Brussels Sprout Bake

• 4 boneless, skinless chicken breasts
• 1 pound brussels sprouts, trimmed and halved
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Salt and pepper to taste
• 1/2 teaspoon thyme
• Juice of half a lemon
• 2 tablespoons apple cider vinegar
• 1/4 cup chicken stock
• 2 tablespoons unsalted butter

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a bowl, whisk together Dijon mustard, honey, olive oil, minced garlic, lemon juice, apple cider vinegar, thyme, salt, and pepper.
3. 3 Place chicken breasts in a greased baking dish.
4. 4 Pour half of the Dijon mixture over the chicken.
5. 5 Arrange brussels sprouts around the chicken.
6. 6 Drizzle remaining Dijon mixture and chicken stock over the brussels sprouts.
7. 7 Dot with butter.
8. 8 Bake for 45 minutes or until chicken is cooked through and brussels sprouts are tender.
9. 9 If desired, broil for 2-3 minutes for extra caramelization.
10. 10 Let rest for 5 minutes before serving.

Equipment

• Baking dish
• Whisk
• Cutting board
• Knife

Variations

• Add sliced almonds or cranberries for a festive twist.
• Use maple syrup instead of honey for a unique flavor profile.

Substitutions

• Substitute Dijon mustard with whole grain mustard for added texture.
• If brussels sprouts aren't available, use broccoli florets as a substitute.

Pairings

• Pairs well with a Pinot Noir or a crisp Sauvignon Blanc.
• Consider a side of wild rice or roasted potatoes.

Nutrition

Tips

• For crispier sprouts, toss them with a bit more olive oil before baking.
• If you prefer dark meat, use chicken thighs for extra juiciness.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until heated through.

Serving Suggestions

• Pairs wonderfully with a simple green salad.
• Serve with crusty bread to soak up the delicious sauce.

FAQ