Garlic Dijon Chicken with Brussels Sprouts
A flavorful one-pan meal featuring tender chicken breasts and roasted Brussels sprouts, all coated in a savory garlic Dijon sauce. Perfect for a quick and healthy weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 pound (450g) Brussels sprouts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, melted
- 3 tablespoons Dijon mustard
- 2 tablespoons honey
- 3 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Toss Brussels sprouts with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet.
- Season chicken breasts with salt and pepper.
- In a small bowl, whisk together remaining olive oil, garlic, Dijon mustard, honey, lemon juice, thyme, and chicken broth.
- Place chicken breasts on the baking sheet with Brussels sprouts. Brush half of the garlic Dijon sauce over the chicken.
- Bake for 20-25 minutes, or until chicken is cooked through and Brussels sprouts are tender and slightly crispy.
- Brush chicken with remaining sauce and garnish with fresh parsley before serving.
Notes
- For extra crispy Brussels sprouts, ensure they are spread in a single layer on the baking sheet.
- Chicken breasts can be pounded to an even thickness for more consistent cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Substitute maple syrup for honey if preferred.
Nutrition
- Serving Size: 1 chicken breast with Brussels sprouts
- Calories: 320
- Sugar: 6g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 85mg
