Pan-Seared Chicken with Maple-Mustard Glaze and Roasted Brussels Sprouts

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pan-seared chicken breasts glazed with a sweet and tangy maple-mustard sauce, paired with caramelized roasted Brussels sprouts. This american-inspired easter ready in about 45 minutes pairs olive oil, halved Brussels sprouts, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.4 (8 ratings) Prep: 15 min Cook: 30 min Serves 4 American cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 lb halved Brussels sprouts with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until caramelized and tender.
  2. Step 2: While sprouts roast, season 4 boneless skinless chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken and keep warm.
  3. Step 3: In the same skillet over medium heat, add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Stir in 1/4 cup maple syrup and 2 tbsp Dijon mustard, cooking for 2-3 minutes until the glaze thickens and coats the back of a spoon.
  4. Step 4: Return chicken to the skillet and spoon the maple-mustard glaze over each piece, cooking for another 1-2 minutes to meld flavors.
  5. Step 5: Serve chicken with roasted Brussels sprouts alongside, drizzling any remaining glaze on top.

Frequently asked questions

How long does Pan-Seared Chicken with Maple-Mustard Glaze and Roasted Brussels Sprouts take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken with Maple-Mustard Glaze and Roasted Brussels Sprouts?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Maple-Mustard Glaze and Roasted Brussels Sprouts?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken with Maple-Mustard Glaze and Roasted Brussels Sprouts for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Chicken with Maple-Mustard Glaze and Roasted Brussels Sprouts?

American easter like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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