Pan Roasted Maple Dijon Chicken with Butternut Squash and Brussels Sprouts
Prep time
Cook time
Total time
Author: National Chicken Council
Serves: 4 servings
Ingredients
- 1 tablespoon olive oil
- 4 chicken thighs
- 4 chicken drumsticks
- ¾ teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 1 tablespoon dairy-free buttery spread or coconut oil (can use more olive oil)
- 8 ounces Brussels sprouts, bottoms trimmed, outer leaves removed, and halved
- 2 cups diced (1/2 inch) butternut squash
- 1½ cups chicken stock
- 2 tablespoons maple syrup
- 2 teaspoons Dijon mustard
Instructions
- 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.
- 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.
- 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.
- Add the vegetables back to the pan, cover again and cook for another 8 to 10 minutes, or until the vegetables are tender.
- Remove the chicken and vegetables with a slotted spoon and divide among 4 plates.
- 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.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/maple-dijon-chicken-dinner