There's nothing better than a one-pot dinner on a hectic week night. This Honey Mustard Chicken with Apples, Butternut Squash, and Brussels Sprouts can even be prepped ahead. I was feeling like I was in a rut making the same entrees for dinner each week. Adding this dish to our winter dinner lineup has livened up my repertoire. My kids get excited when this dish hits the table.
I was inspired to make this recipe when I saw this one online. I have been making Honey Mustard Chicken all winter long and have been perfecting it along the way. One thing I learned is to wait halfway through the cooking time to add the sauce or else it burns. This dish is so easy and delicious. Don't wait. Jump on in and start making the dish while apples, butternut squash, and Brussels sprouts are still in season.
Prep for Honey Mustard Chicken
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| Honey Mustard Chicken with Apples, Butternut Squash, & Brussels Sprouts | Print |
- 2 large chicken breasts with skin on and bone in, about 2 pounds total
- 1 teaspoon plus 2 pinches kosher salt, divided
- Freshly cracked black pepper
- ½ teaspoon plus 1 tablespoon olive oil, divided
- 20 Brussels sprouts, halved
- ½ small butternut squash, peeled, seeded, cut in ¾ inch cubes
- 1 large apple, peeled, cored, cut in ¾ inch cubes
- 3 tablespoons Dijon mustard
- 3 tablespoons honey
- 1 teaspoon dried tarragon
- Preheat oven to 350 degrees F. Place chicken breasts skin side up in a large roaster or baking dish and season with 1 teaspoon salt and a several grinds of freshly cracked black pepper on both sides. Drizzle a ½ teaspoon oil over the top of both breasts. Roast for 15 minutes.
- In the meanwhile put the remaining 1 tablespoon oil, mustard, honey and tarragon in a small bowl. Stir until well-combined, and set aside.
- Take the roaster out of the oven. Sprinkle the Brussels sprouts, butternut squash and apple around the chicken. Sprinkle 2 pinches of salt on the vegetables. Pour the honey mustard mixture primarily over the chicken and a little over the vegetables.
- Continue roasting the chicken with the vegetables for another 15 minutes more. Take the pan out and stir the vegetable around basting them in the sauce. Then cook for 10 minutes more (for a grand total of 40 minutes) or until the chicken is cooked through and the vegetables are soft. If you'd like the chicken and vegetables more brown, place under the broiler for about 2 minutes. Watch carefully so they don't burn. Serve warm.
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LunaCafe says
Beautiful dish! Love all of these flavors together.
Dana @ Foodie Goes Healthy says
Thanks Susan
wickedspatula says
I love me a one pan dinner and yours looks fantastic!
Dana @ Foodie Goes Healthy says
Thanks Lauren. I just peeked over at your blog, and it looks like I'll have to try some of your all natural one pot wonders too.
nibbles by nic says
All of my favorites in one dish!!! Tangy, healthy and simple!!!
Dana @ Foodie Goes Healthy says
Yep, it's easy, healthy, and tasty, so that's a win all the way around.
Brandy M says
I love Honey mustard anything. I am not a fan of the Brussel Sprouts, but maybe with all the other delicious flavors I could try them again and like them this time! 😉
Dana @ Foodie Goes Healthy says
Yes, roasting Brussels sprouts and coating them with honey mustard sauce takes them to a whole new place. However, the beauty of this recipe is that you can sub in any vegetables that you prefer.
spiritedcook says
I love one pot/one pan wonders! And all my favorite flavors -- I can still get butternut squash in Maine and I love honey mustard chicken. I'll be adding this to my recipe file. Cheers!
Dana @ Foodie Goes Healthy says
Hope you enjoy the recipe.
Sheena @ Tea and Biscuits says
I love Honey Mustard Chicken! And Tarragon is such a fabulous herb, I used to grow it in my garden way back, I should try it again 🙂
Dana @ Foodie Goes Healthy says
I'm enamored with tarragon right now, but this recipe works with rosemary or thyme too.
Kirsten says
Dana,
What a great way to use a bunch of farm share vegetables in one go! This looks delicious!
Dana @ Foodie Goes Healthy says
Thanks Kirsten. The great part is that you can substitute any different vegetables that happen to come in your CSA farm share box.
Brandon @ Kitchen Konfidence says
Loving the flavors here!
Dana @ Foodie Goes Healthy says
Thanks, Brandon. Hope you get to try it soon while these winter vegetables are still in season.