This chicken dish combines tender breast fillets with Brussels sprouts in a rich, creamy sauce that’s really delicious. The sprouts are quartered and quickly cooked so they keep their bite while picking up a lovely caramelised flavour from the pan.
What makes this recipe special is how quickly the sauce comes together. After cooking the chicken and sprouts, a splash of vermouth deglazes the pan, lifting all those tasty brown bits from the bottom. The cream and wholegrain mustard create a velvety sauce that’s both sophisticated and comforting.
It’s the kind of dinner that feels a bit fancy but doesn’t take ages to prepare. The whole thing comes together in one pan, which means less washing up and more flavour, as each ingredient builds on the last. While it works brilliantly as a weeknight supper, it’s smart enough to serve to guests too.
The sauce is too good to waste, so serving it with mash, couscous or a chunk of crusty bread is a must. And since it’s Christmas Eve, this is a lovely way to use those extra Brussels sprouts you’ve bought for tomorrow’s dinner. A really festive supper that doesn’t take hours to prepare, leaving you more time for wrapping presents and watching Home Alone.
Chicken with Creamy Mustard Brussels Sprouts
Ingredients
- 1 tbsp garlic olive oil
- 225g Brussels sprouts, halved
- 2 chicken breast fillets
- 1 tbsp butter
- 80ml vermouth
- 100ml double cream
- 1 tbsp wholegrain mustard
- Salt and white pepper, to taste
- Fresh parsley, chopped, for garnish
Directions
- Season chicken breasts on both sides with salt and white pepper.
- Heat garlic olive oil in a large pan over medium heat. Cook chicken breasts for 4-5 minutes per side until golden brown and cooked through. Remove and set aside.
- In the same pan, melt butter and add halved Brussels sprouts. Cook for 3-4 minutes until caramelized but still crisp-tender. Remove and set aside.
- Add vermouth to pan, scraping up browned bits. Simmer for 2 minutes to reduce.
- Stir in double cream and wholegrain mustard, whisking until smooth. Simmer 2-3 minutes until slightly thickened.
- Return chicken and Brussels sprouts to pan. Spoon sauce over to coat and heat 1-2 minutes until warmed through.
- Garnish with chopped parsley and serve with mashed potatoes, couscous, or crusty bread.
