Best 4 Chicken And Brussels Sprouts With Apple Cider Sauce Recipes

Chicken and Brussels sprouts with apple cider sauce is an autumnal dish that captures the essence of fall flavors. Tender chicken and roasted Brussels sprouts are coated in a sweet and tangy apple cider sauce, creating a harmonious blend of savory and fruity notes. The dish is not only visually appealing with its vibrant colors but also packed with nutrients, making it a wholesome and satisfying meal.

In addition to the main recipe, the article also features variations and additional recipes to cater to different dietary preferences and taste profiles. You'll find a vegetarian version that replaces the chicken with roasted tofu, a gluten-free option that uses tamari instead of soy sauce, and a spicy version that incorporates chili flakes for a touch of heat.

For those who enjoy experimenting with flavors, there are two additional sauces included in the article – a creamy Dijon sauce and a tangy honey mustard sauce. These sauces offer distinct flavor profiles that complement the chicken and Brussels sprouts perfectly.

Overall, this article provides a comprehensive guide to creating a delicious and versatile dish that can be tailored to your taste preferences. Whether you're a meat-lover, a vegetarian, or someone who enjoys a variety of flavors, you'll find something to satisfy your palate in this collection of recipes.

Let's cook with our recipes!

CHICKEN, APPLE, AND BRUSSELS SPROUT SHEET PAN DINNER

Chicken, Apple, and Brussels Sprout Sheet Pan Dinner image

If you're looking for the easiest dinner imaginable (short of takeout), sheet pan recipes are the perfect thing for you. This one, with chicken, apple, and Brussels sprouts, is not only easy to cook, but even easier to clean! Serve it alone or with rice/salad.

Provided by My Stir Crazy Kitchen

Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted

Time 55m

Yield 6

Number Of Ingredients 7

Ingredients

2 cups Brussels sprouts, halved
1 red apple, cut into 1-inch cubes
1 (4 ounce) package pancetta
2 tablespoons olive oil, divided
1 teaspoon minced fresh rosemary
6 skinless, boneless chicken thighs
salt and ground black pepper to taste

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Toss Brussels sprouts, apple, and pancetta with 1 tablespoon olive oil and rosemary in a bowl. Spread into a single layer on a sheet pan.
Leave space on the pan for the chicken thighs. Toss chicken with the remaining 1 tablespoon oil in the same bowl; place on the sheet pan. Sprinkle salt and pepper on top.
Bake in the preheated oven, stirring the Brussels sprouts mixture every 15 minutes, until chicken is no longer pink in the center and the juices run clear, 40 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 265.2 calories, Carbohydrate 5.9 g, Cholesterol 55.8 mg, Fat 20.3 g, Fiber 1.7 g, Protein 14.8 g, SaturatedFat 5.5 g, Sodium 230 mg, Sugar 3 g

CHICKEN WITH APPLE CIDER SAUCE

Chicken with Apple Cider Sauce image

Provided by Food Network Kitchen

Categories main-dish

Time 26m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
4 boneless, skinless chicken breast halves (about 1 pound)
2 teaspoons kosher salt
Freshly ground black pepper
3 tablespoons unsalted butter
1 tablespoon apple cider vinegar
3/4 cup apple cider
1/2 cup low-sodium chicken broth
1 tablespoon fresh lemon juice
1 teaspoon fresh thyme leaves

Steps:

Preheat a medium to large skillet over medium-high heat, for about 1 minute or until the surface of the pan is hot. Add the oil and heat until rippling on the surface. Pat the chicken breast dry and season with salt and pepper. Place the chicken in the pan and cook until the meat is golden, about 4 minutes. Turn the chicken breasts, lower the heat to medium and add 1 tablespoon of the butter. Cook until firm to the touch or an instant-read thermometer registers 160 degrees F, about 4 to 6 minutes more. Transfer the chicken to a plate to rest.
Pour off any fat remaining in the skillet. Add the vinegar and deglaze over medium-high heat, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Add the cider and the broth. Bring to a boil and cook until it thickens to form a sauce, about 6 minutes. Whisk in the remaining 2 tablespoons butter, lemon juice and thyme leaves. Return the chicken to the pan, adjust the seasoning with salt and pepper, and serve.
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APPLE CIDER CHICKEN

Apple Cider Chicken image

Chicken is seared with herbs and cooked to tender perfection in a flavorful apple cider sauce. Serve this Apple Cider Chicken with roasted Brussels sprouts and apples for a memorable fall-inspired meal.

Provided by Valerie Brunmeier

Categories Main Course

Time 50m

Number Of Ingredients 15

Ingredients

1 pound Brussels sprouts (trimmed and halved (loose leaves removed))
2 crisp-sweet red apples (unpeeled) (like Gala, Fuji, or Honeycrisp, cored and each cut into 8 wedges )
1 red onion (cut into 6 to 8 wedges )
2 sprigs rosemary
3 tablespoons extra-virgin olive oil
1 ½ teaspoons kosher salt ((or to taste), divided)
¾ teaspoon freshly ground black pepper (divided)
3 tablespoons butter (divided)
2 pounds boneless skinless chicken breasts (4 pieces (regular thickness, not thin sliced))
1 teaspoon chopped rosemary leaves
½ teaspoon dried thyme
1 ¾ cups apple cider (divided)
2 teaspoons Dijon or stone ground mustard
2 teaspoons apple cider vinegar
1 teaspoon cornstarch

Steps:

Position racks in the upper and lower thirds of the oven and preheat it to 425 degrees F.
Add the Brussels sprouts, apples, red onion and rosemary sprigs to a baking sheet and toss with the olive oil, ½ teaspoon salt (or to taste) and a ¼ teaspoon pepper. Spread in a single layer and roast on the upper oven rack, flipping halfway through, until tender and browned, 25 to 30 minutes.
Meanwhile, heat 2 tablespoons butter in a large ovenproof skillet over MEDIUM-HIGH heat. Pat the chicken dry with paper towels and then season on both sides with remaining 1 teaspoon salt, remaining ½ teaspoon pepper, the chopped rosemary and thyme. Add the chicken to the skillet and cook until well browned on the bottom, about 5 to 6 minutes. Flip and cook 4 more minutes, then pour 1½ cups cider into the skillet around the chicken. Transfer the skillet to the lower oven rack and roast until internal temperature of the thickest piece measures 165 F when measured with an instant read thermometer, about 10 to 12 minutes.
When the Brussels are fork tender, remove the baking sheet from the oven. Remove and discard the woody rosemary sprigs and toss the veggies and apples with a spatula. Lay a sheet of foil loosely over the top to keep them warm while you finish the chicken.
After removing the chicken from the oven, transfer it to a cutting board to rest and return the skillet to MEDIUM-HIGH heat. Simmer for 2 minutes to reduce the cider slightly. Reduce heat to MEDIUM-LOW and whisk in the Dijon. Add the remaining 1 tablespoon butter and the vinegar and stir constantly until the butter has melted into the sauce. Combine the remaining ¼ cup apple cider with the cornstarch in a measuring cup and whisk it into the sauce. Continue to cook on LOW until the sauce has thickened. Taste and season with additional salt and pepper, if needed. Remove the pan from the heat.
Slice the chicken (if desired) and return it to the skillet with the sauce. Serve the chicken with the veggies and apples, spooning some of the sauce over the top of both.

Nutrition Facts : Calories 587 kcal, Carbohydrate 38 g, Protein 53 g, Fat 26 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 168 mg, Sodium 1274 mg, Fiber 7 g, Sugar 23 g, UnsaturatedFat 15 g, ServingSize 1 serving

CIDER-GLAZED BRUSSELS SPROUTS

Cider-Glazed Brussels Sprouts image

Simple roasted brussels sprouts get an autumnal upgrade when they are tossed with a tangy, sweet glaze made from apple cider, apple cider vinegar and mustard. If you're making these for Thanksgiving, make the glaze (see Tip) and trim the brussels sprouts in advance, then pop the sprouts into the oven while the turkey rests. Note that this recipe is easily doubled for larger groups: Just use a larger skillet for the sauce and two sheet pans for the sprouts.

Provided by Lidey Heuck

Categories easy, vegetables, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 pounds brussels sprouts, trimmed and halved, quartered if very large
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons unsalted butter
1/2 cup finely chopped shallots (about 2 medium shallots)
2 cups apple cider
3 tablespoons apple cider vinegar
1 1/2 teaspoons Dijon mustard

Steps:

Heat the oven to 400 degrees. Place the brussels sprouts on a sheet pan. Drizzle with the olive oil and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Toss well and roast for 25 to 35 minutes, tossing a few times throughout, until evenly browned and tender.
Meanwhile, heat the butter in a medium skillet over medium-low. Add the shallots and cook for 6 to 8 minutes, until tender and starting to brown. In a medium-small bowl or glass measuring cup, combine the cider, cider vinegar, mustard, 3/4 teaspoon salt and 1/2 teaspoon pepper and whisk until smooth. Add this mixture to the shallots and bring to a boil.
Cook over medium heat for 15 to 20 minutes, until reduced to about 3/4 cup and thickened. (The glaze will continue to thicken as it cools.) Set aside until ready to use.
Pour the glaze over the roasted brussels sprouts directly on the sheet pan, toss, and serve.

Tips:

Choose the Right Chicken: Opt for bone-in, skin-on chicken thighs or breasts for maximum flavor and juiciness.
Season Generously: Don't be shy with the salt and pepper! Season the chicken liberally before cooking to enhance its natural flavors.
Sear the Chicken: Searing the chicken in a hot skillet creates a delicious crust and locks in the juices.
Roast the Brussels Sprouts: Roasting brings out the natural sweetness of the Brussels sprouts and caramelizes their edges.
Make the Apple Cider Sauce: Simmer apple cider, Dijon mustard, and honey for a tangy and flavorful sauce.
Garnish Before Serving: Top the dish with fresh herbs like parsley or thyme for an extra touch of flavor and color.

Conclusion:

This delectable dish of chicken and Brussels sprouts with apple cider sauce is a perfect balance of flavors and textures. The tender chicken, roasted Brussels sprouts, and tangy sauce come together to create a satisfying and wholesome meal. Whether you're looking for a comforting weeknight dinner or an impressive dish for a special occasion, this recipe is sure to please. So gather your ingredients, preheat your oven, and get ready to savor this delightful culinary creation!