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maple dijon chicken in a skillet

Maple Dijon Chicken Skillet

Yield: 4 servings
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Mix together sweet potatoes, Brussels sprouts, apple and chicken with a simple maple dijon mustard sauce to create an easy dinner in 30 minutes.
5 from 2 votes


  • 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


  • 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!


  • 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.


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
Course: Dinner
Cuisine: American
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