Best 3 Mustard Chicken With Wild Rice And Brussels Sprouts Recipes

**Mustard Chicken with Wild Rice and Brussels Sprouts: A Flavorful and Wholesome Dish**

Indulge in the tantalizing flavors of Mustard Chicken, a delectable main course perfectly complemented by the nutty aroma of Wild Rice and the earthy sweetness of Brussels Sprouts. This harmonious trio comes together in a symphony of flavors, offering a satisfying meal that nourishes both body and soul. The zesty Mustard Sauce, crafted with a blend of Dijon mustard, honey, and spices, adds a tangy kick to the tender chicken, while the Wild Rice provides a hearty and nutritious base. Roasted Brussels Sprouts, caramelized to perfection, add a delightful crunch and a pop of color to this visually appealing dish. Prepare to embark on a culinary journey that promises to delight your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN AND RICE WITH BRUSSEL SPROUTS

Chicken and rice with brussel sprouts image

All cooks in one dutch oven so easy clean up!

Provided by MommaDukes58

Categories Main Dish

Time 30m

Yield 4

Number Of Ingredients 12

Ingredients

6 pieces Bacon
2 pounds Chicken drumsticks or thighs bone in
1/4 cup leeks diced
2 cloves Garlic minced
1 tsp Cinnamon
1/2 tsp Salt more or less to taste
1/2 tsp Pepper more or less to taste
1/2 pound brussel sprouts quartered
1 bundle Fresh Thyme 1 1/2 TBSP if not fresh
2 cups Apple Cider
2 tsp Dijon mustard more if you like
1 TBSP Maple Syrup

Steps:

In a large dutch oven, cook bacon til crispy on medium heat. Remove pan and set bacon on plate lined with paper towel to soak grease. Pour all but 2 tsp of bacon fat from pot. Heat fat over medium high heat. Pat chicken dry and season with salt and pepper. Sear chicken until brown on both sides about 5 minutes. Add leeks, garlic, pinch salt, pinch pepper and cinnamon. Stir good, scraping the bottom bits off pan. Add brussel sprouts and stil until combined. Add dijon mustard and thyme and stir well again. Pour in the apple cider and mix good. Cover and bring to boil. Lower heat and add chicken back into pot. Cover and let simmer for 15-20 minutes (just be sure chicken is done cooking). Take chicken, brussel sprouts and thyme springs (if you used fresh thyme) out of pot. Set aside thyme. Put chicken and brussel sprouts in a pretty serving dish. Add maple syrup to sauce and bring to high simmer over medium high heat. Whisk lots until thick enough to coat back of a spoon -- should take 5-8 minutes. Pour sauce over chicken. Garnish with bacon and thyme springs!

Nutrition Facts : Calories 288 calories, Fat 19.3924961131101 g, Carbohydrate 22.5655020956664 g, Cholesterol 28.56 mg, Fiber 3.0184905609611 g, Protein 7.30478187382692 g, SaturatedFat 6.37415716668801 g, ServingSize 1 1 Serving (462g), Sodium 399.144660200369 mg, Sugar 19.5470115347053 g, TransFat 2.21626450803397 g

MUSTARD CHICKEN WITH WILD RICE AND BRUSSELS SPROUTS

Mustard Chicken with Wild Rice and Brussels Sprouts image

This 3-step meal puts chicken, wild rice and Brussels sprouts on the table in a little more than 30 minutes.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 35m

Number Of Ingredients 7

Ingredients

8 chicken drumsticks or thighs
1/4 cup Dijon mustard
Coarse salt and ground pepper
1 pint Brussels sprouts, trimmed and quartered
1 tablespoon olive oil
1 box (6 ounces) long-grain and wild-rice blend (seasoning packet discarded)
1 teaspoon finely chopped fresh thyme leaves

Steps:

Preheat oven to 450 degrees, with racks in upper and lower thirds. Place chicken on a large rimmed baking sheet lined with aluminum foil. Add mustard, and toss to coat; season with salt and pepper.
On another large rimmed baking sheet, toss Brussels sprouts with oil; season with salt and pepper. Place chicken on upper rack and sprouts on lower rack; bake until chicken is cooked through and sprouts are browned around the edges, 25 to 30 minutes, turning chicken halfway through.
Meanwhile, cook rice according to package instructions. Add thyme, season with salt and pepper, and fluff with a fork. Serve chicken with rice and Brussels sprouts.

BAKED RICE WITH BRUSSELS SPROUTS AND CHICKEN

Baked Rice With Brussels Sprouts And Chicken image

Provided by Molly O'Neill

Categories dinner, weekday, main course

Time 1h10m

Yield Four servings

Number Of Ingredients 14

Ingredients

3 cups brussels sprouts, trimmed
2 1/2 teaspoons olive oil
4 boneless, skinless chicken thighs
3 1/2 cups chicken broth, homemade or low-sodium canned
2 large cloves garlic, peeled and minced
1 medium onion, peeled and thinly sliced
1/2 cup white wine
2 cups short-grain rice
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 teaspoons salt, plus more to taste
Freshly ground pepper to taste
1/2 teaspoon grated orange zest
4 teaspoons chopped fresh cilantro

Steps:

Bring a large pot of water to a boil. Add the brussels sprouts and blanch for 5 minutes. Drain well and cut sprouts in half. Set aside. Heat 2 teaspoons of olive oil in a large, deep, ovenproof skillet over medium heat. Add the chicken thighs and sear until browned, about 3 minutes each side. Remove the chicken from the skillet and set aside.
Preheat oven to 350 degrees. Begin to bring the chicken broth to a boil in a medium saucepan. Meanwhile, add the remaining oil to the skillet. Add the garlic and onion and cook until softened, about 5 minutes. Add the wine and cook, scraping the bottom of the skillet with a wooden spoon, for about 1 minute. Add the rice and stir constantly for 30 seconds. Add the boiling chicken broth, cumin, coriander, salt, pepper and orange zest.
Turn the heat to low and simmer slowly, stirring frequently, until most but not all of the liquid has been absorbed, about 15 minutes. Stir in the brussels sprouts and lay the chicken over the rice. Bake, uncovered, until the liquid is absorbed, about 20 minutes. Remove the pan from the oven and cover with a kitchen towel. Let stand for 10 minutes. Season the rice with additional salt if needed and pepper to taste. Sprinkle with cilantro. Divide the chicken and rice among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 759, UnsaturatedFat 9 grams, Carbohydrate 96 grams, Fat 14 grams, Fiber 4 grams, Protein 53 grams, SaturatedFat 3 grams, Sodium 1468 milligrams, Sugar 6 grams, TransFat 0 grams

Tips:

Mise en place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid scrambling around in the middle of cooking.

Season your chicken generously: Mustard chicken is a great opportunity to use a flavorful marinade or rub. Be sure to season the chicken both inside and out for maximum flavor.

Don't overcrowd the pan: When searing the chicken, make sure you don't overcrowd the pan. This will prevent the chicken from cooking evenly and becoming soggy.

Use a meat thermometer: The best way to ensure that your chicken is cooked through is to use a meat thermometer. Chicken is safe to eat when it reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).

Let the chicken rest: After cooking the chicken, let it rest for a few minutes before slicing and serving. This will help the juices redistribute throughout the chicken, resulting in a more tender and flavorful dish.

Serve over a bed of wild rice and roasted brussels sprouts: Mustard chicken pairs perfectly with the nutty flavor of wild rice and the slightly bitter taste of roasted brussels sprouts.

Conclusion:

Mustard chicken with wild rice and brussels sprouts is a delicious and elegant dish that is perfect for a weeknight meal or a special occasion. The mustard sauce is flavorful and tangy, and the chicken is cooked to perfection. The wild rice and brussels sprouts add a healthy and flavorful touch to the dish. This recipe is sure to please everyone at the table.