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maple dijon chicken in a skillet
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Maple Dijon Chicken Skillet

Mix together sweet potatoes, Brussels sprouts, apple and chicken with a simple maple dijon mustard sauce to create an easy dinner in 30 minutes.
Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 261kcal
Author Katie G.

Ingredients

  • 4 teaspoons extra virgin olive oil divided
  • 1 pound boneless skinless chicken breast cut into bite sized pieces
  • Kosher salt to taste
  • Black pepper to taste
  • 1/2 cup red onion diced
  • 1 cup sweet potatoes peeled and diced
  • 1 cup Brussels sprouts quartered
  • 1/2 sweet red apple diced
  • 1/4 cup low sodium chicken broth more if needed

For the sauce:

  • 2 tablespoons maple syrup
  • 2 tablespoons grainy Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1/3 cup low sodium chicken broth
  • 1/2 teaspoon fresh thyme
  • 1/2 teaspoon fresh rosemary

Instructions

  • In a bowl, whisk together ingredients for the sauce. Set aside.
  • Heat 2 teaspoons of olive oil in a large skillet over medium high heat. Season chicken with salt and pepper and saute until cooked through. Remove to a plate.
  • Reduce heat to medium and add remaining oil to the skillet. Add red onion, sweet potatoes and Brussels sprouts, sauteeing for 6 to 8 minutes. Splash in the chicken broth as needed to deglaze the pan.
  • When sweet potatoes are almost fork tender, add in diced apple and saute 2 minutes.
  • Add chicken back to the skillet along with the sauce and stir everything together. Cook another 2 to 3 minutes until warmed through. Enjoy!

Notes

SUBSTITUTIONS:
  • Chicken: Use chopped boneless chicken breast or boneless skinless thighs.
  • Vegetables: You can also swap for broccoli, red potatoes or another favorite vegetable.
  • Chicken Broth: You can substitute with vegetable broth or water, if desired.
  • Maple Syrup: You can use honey or another type of sweetener.
  • Apple Cider Vinegar: You can substitute with white wine vinegar or red wine vinegar, however the flavor may be stronger so I would substitute with less.
  • Spices: You can use substitute with 1/4 each of dried thyme and rosemary, if desired.
 
STORAGE: Store leftovers in a sealed container in the refrigerator for up to 3 days.

Nutrition

Calories: 261kcal | Carbohydrates: 21g | Protein: 27g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 253mg | Potassium: 733mg | Fiber: 3g | Sugar: 11g | Vitamin A: 4917IU | Vitamin C: 24mg | Calcium: 45mg | Iron: 1mg