Pan Roasted Maple Dijon Chicken Recipe

Try this Pan Roasted Maple Dijon Chicken recipe for a quick, healthful chicken dish that's good the next day as well.

courtesy National Chicken Council
2011 Guide to Backyard Chickens
Pan Roasted Maple Dijon Chicken
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Pan Roasted Maple Dijon Chicken is a fall favorite.
courtesy National Chicken Council
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On back-to-school busy weeknights, when homework, sports and evening activities take over family life, tasty and healthy meals must come together quickly. When you’re really rushed, make Pan Roasted Maple Dijon Chicken with Butternut Squash & Brussels Sprouts. The maple dijon chicken recipe features chicken drumsticks and thighs, cooked with chopped butternut squash and halved Brussels sprouts, and flavored together in a quick sauce of maple syrup and Dijon mustard. Make a pot of brown rice to serve for a hearty one-dish meal. 

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Pan Roasted Maple Dijon Chicken

1 tablespoon olive oil
4 chicken thighs
4 chicken drumsticks
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 tablespoon unsalted butter
2 cups diced (1 1/2 inch) butternut squash
16 Brussels sprouts (about 8 ounces), bottoms trimmed, outer leaves removed, and halved
1 1/2 cups chicken stock
2 tablespoons maple syrup
2 teaspoons Dijon mustard 

In sauté pan large enough to hold chicken in single layer, heat olive oil over medium-high heat. Season chicken pieces with salt and pepper. Add chicken to pan, skin-side down, and sauté for 4 to 5 minutes per side, or until chicken is browned.

Remove chicken from pan and reserve. In same pan, add butter and melt over medium heat. Add squash and sprouts, and sauté, tossing occasionally, until outsides are golden brown, 3 to 4 minutes. Remove from pan and reserve separately from chicken.

Increase heat to high, and add chicken stock, syrup and mustard. Bring to a boil, stirring to scrape up brown bits on bottom of pan.

Add chicken back to pan, and reduce heat to medium-low. Cover and cook for 20 to 25 minutes, or until chicken registers 170°F.

Add vegetables back to pan. Cover and cook for another 8 to 10 minutes, or until vegetables are tender.

Remove chicken and vegetables to serving platter, placing vegetables around chicken. Increase heat to high.

Boil sauce until reduced and slightly thickened, 2 to 3 minutes. Spoon sauce over chicken and serve. Yields 4 servings. 

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