Ingredients
Chicken
- 2 tbsp olive oil
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
Vegetables & Fruit
- 1 sweet potato, peeled and diced
- 1 apple, cored and sliced (Honeycrisp or Fuji)
- ½ red onion, sliced
- 1 cup Brussels sprouts, halved
Glaze & Seasoning
- 2 tbsp butter
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 tsp fresh rosemary (or ½ tsp dried)
- ½ cup low-sodium chicken broth
Instructions
- Season & Sear Chicken: Season the chicken breasts evenly with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4 to 5 minutes on each side until they develop a golden-brown crust. Once seared, remove the chicken from the skillet and set aside.
- Cook Vegetables: In the same skillet, add the butter and then the diced sweet potatoes, sliced red onion, and halved Brussels sprouts. Sauté these vegetables for 6 to 8 minutes, stirring occasionally, until they begin to soften and gain slight color.
- Add Apples & Glaze: Stir in the apple slices along with the maple syrup, Dijon mustard, fresh thyme, and rosemary. Cook everything together for 2 to 3 minutes, allowing the glaze to evenly coat the fruit and vegetables, enhancing their flavor with a sweet and herbaceous touch.
- Combine & Simmer: Return the seared chicken breasts to the skillet, nestling them among the vegetables. Pour in the low-sodium chicken broth and cover the skillet with a lid. Reduce heat to low and let the mixture simmer for about 10 minutes, or until the chicken is fully cooked through and the vegetables are tender.
- Serve: Once cooked, spoon the flavorful maple-Dijon glaze over the chicken and vegetables. Optionally, garnish with fresh herbs before serving hot for a cozy autumn meal.
Notes
- Substitute chicken thighs for a richer, juicier flavor.
- Add a pinch of cinnamon or nutmeg for additional fall-inspired warmth.
- This dish pairs beautifully with wild rice or quinoa to round out the meal.
- For a dairy-free version, omit the butter or use coconut oil as a substitute.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
