Carb Conscious

Seared Chicken & Dijon Pan Sauce

with Mashed Potatoes & Brussels Sprouts

35 MIN

2 Servings

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From the Test Kitchen

This wholesome dish gets a sophisticated lift from a flavorful pan sauce made with whole grain dijon mustard and spicy maple syrup which lend rich, complex flavor to our seared chicken. Classic sides of creamy mashed potatoes and roasted brussels sprouts round out the dish.
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Nutrition

PER SERVING
Calories

610 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Boneless, Skinless Chicken Breasts
2 cloves Garlic
¾ lb Potatoes
1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
1 Tbsp Whole Grain Dijon Mustard
1 oz Salted Butter
2 Tbsps Crème Fraîche
½ lb Brussels Sprouts
¼ tsp Crushed Red Pepper Flakes
2 tsps Honey

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once.

2 Cook & mash the potatoes

Add the diced potatoes and smashed garlic cloves to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the crème fraîche and a drizzle olive oil. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

3 Roast the brussels sprouts

Meanwhile, place the halved brussels sprouts on a sheet pan. Drizzle with olive oil and season with salt, pepper, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

4 Cook the chicken

Meanwhile, pat the chicken dry with paper towels; season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). 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 Make the pan sauce & serve your dish

To the pan of reserved fond, add the mustard, honey, and 1/4 cup of water (carefully, as the liquid may splatter). Cook on medium-high, stirring occasionally and scraping up any fond, 2 to 3 minutes, or until the sauce is thickened. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and roasted brussels sprouts. Top the chicken with the pan sauce. Enjoy!