One-Pan Maple Dijon Chicken Dinner with Butternut Squash and Brussels Sprouts

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For those of you who express concern about the cost, flavor, difficulty or nutrition of allergy-friendly food, I offer recipes like this maple Dijon chicken dinner.

One-Pan Maple Dijon Chicken Dinner with Butternut Squash and Brussels Sprouts (Dairy-free, Gluten-free, Paleo Recipe)This recipe with photo for maple dijon chicken was shared with us by eatchicken.com.

All that you need is one pan, seasonal vegetables, inexpensive cuts of meat and a few seasonings. Then fire up the stove and make this easy, wholesome, delicious maple Dijon chicken dinner.

The recipe below is naturally gluten-free, free of top allergens, and even paleo-friendly. And did I mention that it’s Low-FODMAP, too? Yes, a chicken dinner with no garlic and onions, to keep your tummy tame.

One-Pan Maple Dijon Chicken Dinner with Butternut Squash and Brussels Sprouts (Dairy-free, Gluten-free, Paleo Recipe)

Special Diet Notes:

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, optionally paleo, and generally top food allergy-friendly.

5.0 from 1 reviews
Pan Roasted Maple Dijon Chicken with Butternut Squash and Brussels Sprouts
 
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Author:
Serves: 4 servings
Ingredients
Instructions
  1. In saute pan large enough to hold the chicken in single layer, heat the olive oil over medium-high heat. Season the chicken with the salt and pepper. Add the chicken to the pan, skin side down, and saute for about 4 to 5 minutes per side, or until the chicken is browned. Remove the chicken from the pan.
  2. Add the buttery spread or oil to the pan, and allow it to melt over medium heat. Add the sprouts and squash to the pan and saute, tossing occasionally, until the outsides are golden brown, about 3 to 4 minutes. Remove the vegetables from the pan.
  3. Turn the heat up to high and add the stock, maple syrup and mustard. Bring to a boil while stirring to scrape up the brown bits from the bottom of the pan. Add the chicken back to the pan, cover and reduce the heat to medium-low. Cook for 20 to 25 minutes, or until the chicken registers 170ºF with instant read thermometer.
  4. Add the vegetables back to the pan, cover again and cook for another 8 to 10 minutes, or until the vegetables are tender.
  5. Remove the chicken and vegetables with a slotted spoon and divide among 4 plates.
  6. Turn the heat up to high and boil the sauce until it is reduced and slightly thickened, about 2 to 3 minutes. Spoon the sauce over the chicken to serve.

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About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

5 Comments

  1. This looks delicious! What would be a good substitute for the Brussels sprouts? I’m thinking about making this for my boyfriend’s birthday dinner, but neither of us like Brussels sprouts.

  2. My cousin is alergic to beef pork lamb dairy green peas sesame seeds and wheat. Just needing some ideas on some things that she could eat running out of things. Would be very grateful if someone could help with some ideas. Thank you

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