Garlic Dijon Chicken With Crispy Brussels Sprouts
This dish combines tender chicken marinated in a zesty garlic and Dijon mustard sauce with perfectly roasted Brussels sprouts, creating a satisfying and comforting meal.
Equipment
- Mixing Bowl
- Baking Sheet
Ingredients
Main Ingredients
- 4 pieces Boneless Skinless Chicken Breasts Each breast typically weighs about 6-8 ounces.
- 5 cloves Garlic Minced for the marinade.
- 3 tablespoons Dijon Mustard Adds tangy flavor and acts as a tenderizer.
- 2 tablespoons Olive Oil Extra virgin for the marinade and roasting.
- 1 pound Brussels Sprouts Trimmed and halved.
- 1 tablespoon Lemon Juice Freshly squeezed for brightness.
- to taste Salt For seasoning.
- to taste Pepper For seasoning.
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine minced garlic, Dijon mustard, olive oil, lemon juice, salt, and pepper. Whisk until fully integrated.
- Place chicken breasts in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is coated. Marinate for at least 30 minutes.
- Prepare the Brussels sprouts by rinsing, trimming, and halving them lengthwise.
- Spread halved Brussels sprouts on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat and arrange in a single layer.
- Remove chicken from the marinade and shake off excess. Place chicken on the same baking sheet as Brussels sprouts.
- Roast in the preheated oven for 25-30 minutes until chicken reaches 165°F (75°C) and Brussels sprouts are golden and crispy.
- Let chicken rest for a few minutes before slicing. Serve with Brussels sprouts and drizzle with pan juices.
Notes
For variations, consider adding red pepper flakes for spice or incorporating other vegetables like carrots or sweet potatoes.