Maple Mustard Glazed Chicken with Bacon Brussels Sprouts
Salty, tangy and sweet – basically the best 5 minute pan sauce to have with pan seared chicken breasts. Add in some crispy brussels sprouts and bacon. Fresh thyme and black pepper seal it all together.
It’s a great cooler weather meal, it’s gluten and dairy free – plus Paleo friendly.
I can’t stop with my cast iron pan. I mean, I cooked the bacon, chicken and brussels sprouts in it. I also love serving it in the cast iron pan at the table. The food stays warm longer and diving in for seconds is faster!
Sauce talk.
Ok, let’s just talk about sauce for a second.
You really need a condiment or sauce with pan seared chicken. It just needs it.
My third favorite condiment is MUSTARD. I like it in the Dijon form, or grainy or hot and horseradish type. Just give me the mustard.
Butter or bacon grease start it all, then add in the shallots and garlic. Stir in the milk, mustard and maple syrup. It’s that easy. Sprinkle in salt, pepper and fresh thyme. Silky!
More chicken cast iron meals are here.
Maple Mustard Glazed Chicken with Bacon Brussels Sprouts
- Total Time: 30 minutes
- Yield: 2-4 1x
- Diet: Gluten Free
Ingredients
- 3 thick cut strips of uncured bacon, sliced into small pieces
- 2 chicken breasts
- salt and pepper, to season
- 2 cups brussels sprouts, trimmed + cut in half
- 1/2 cup chicken bone broth or stock
- 4 thyme sprigs or 1/2 teaspoon dried thyme
Maple Mustard Glaze
- 2 tablespoons salted butter
- 1 medium shallot, sliced
- 4 garlic cloves, minced
- salt and pepper
- 1/3 cup unsweetened coconut milk (or milk of your choice)
- 1 tablespoon real maple syrup
- 3 tablespoons Dijon mustard
Instructions
- Crisp the bacon up in a cast iron pan or other heavy duty skillet over medium heat. Remove the crispy bacon from the pan.
- Turn the heat up slightly to medium high. Sprinkle the chicken breasts with salt and pepper. Add the chicken to the pan with the bacon grease. Let cook on the first side for at least 6 minutes or until the side become white and the under side is crispy and browning nicely.
- Carefully flip the chicken breast over and cook another 6 minutes or until just cooked through. Remove the chicken from the pan.
- Add in the brussels sprouts and 1 tablespoon butter or cooking oil of your choice with a pinch of salt and pepper. Sauté for 4 minutes or until they brown slightly. Pour in the chicken stock and stir to combine. Cook until all the stock is absorbed and evaporated.
- Nestle the chicken breasts back into the pan with the brussels sprouts. Let cook for 2 minutes – just to heat up a bite. Turn the heat off and drizzle the chicken with the maple mustard glaze.
- Garnish with bacon, thyme and a large pinch of black pepper.
Maple Mustard Glaze
- To make the maple mustard glaze, melt the butter in a small sauce pan over medium heat.
- After it is completely melted, add in the shallots, garlic and a pinch of each salt and pepper. Sauté for 2 minutes or until tender but not browned.
- Stir in the milk, maple syrup and mustard with a whisk or fork. Mix until everything is fully incorporated.
- Let it come up with a simmer (small bubbles) and then turn the heat off. Taste test – add in some salt and pepper, if needed. Let it sit in the pan until needed.
- Prep Time: 5
- Cook Time: 25
- Category: chicken
- Method: stove-top
- Cuisine: dinner
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
You might also like
