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Chicken & Dijon Pan Sauce

with Brussels Sprouts & Apple Rice

35 MIN

2 Servings

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From the Test Kitchen

In this comforting dish, whole grain dijon combines with brown sugar, soy sauce, and more to make the irresistibly savory pan sauce we’re spooning over simply seared chicken and a side of sweet apple rice. It’s all complete with a hearty side of brussels sprouts sautéed with punchy garlic and a touch of crushed red pepper for a kick of heat.
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Nutrition

PER SERVING
Calories

630 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
½ cup Long Grain White Rice
1 Tbsp Light Brown Sugar
½ lb Brussels Sprouts
2 cloves Garlic
1 Tbsp Soy Sauce
1 Apple
2 Tbsps Apple Cider Vinegar
2 Tbsps Whole Grain Dijon Mustard
2 Tbsps Crème Fraîche
¼ tsp Crushed Red Pepper Flakes

step-by-step

instructions

Cook Along

1 Prepare the ingredients & start the sauce

Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; quarter lengthwise. Peel and roughly chop 2 cloves of garlic. Core and small dice the apple. Place in a bowl; add half the vinegar and season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the soy sauce, mustard, sugar, remaining vinegar, and 1/4 cup of water.

2 Cook the rice

Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

3 Cook the brussels sprouts

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the quartered brussels sprouts, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

4 Cook the chicken

Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

5 Finish the sauce

To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired.

6 Finish the rice & serve your dish

To the pot of cooked rice, add the marinated apple (including any liquid); season with salt and pepper. Stir to combine. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished rice and cooked brussels sprouts. Top the chicken with the finished sauce. Enjoy!