When the leaves start to fall, we look for flavors that warm us up. Enter this chicken château, which adds a touch of fancy to your dinner table with hardly any effort at all. A tender chicken breast comes alive when sprinkled with a seasoning blend redolent of onion, garlic, and peppers, then pan-seared. Served with a rich chicken demi-glace infused with Dijon mustard and a medley of fresh Brussels sprouts and carrots, this is just the meal to knock the chill off.
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You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Peel, trim, and cut carrots into ¼" diagonal slices. Trim bottoms off Brussels sprouts and quarter. Halve sprouts smaller than a nickel. Stem and mince parsley. Rinse chicken, pat dry, and season both sides with vegetable seasoning blend.
Roast the Vegetables
Place Brussels sprouts, carrots, half the parsley (reserve remaining for garnish), 2 tsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper on prepared baking sheet. Spread into a single layer on one side. Roast 8-10 minutes and remove from oven. Vegetables will finish cooking in later step.
Sear the Chicken
Heat a medium non-stick pan over medium heat. Add 2 tsp. olive oil and chicken to hot pan and cook until lightly browned, 2-3 minutes per side. Make sure to keep pan temperature at medium, as seasoning burns easily.
Roast the Chicken
Transfer chicken to open side of baking sheet. Return to oven and roast until chicken reaches a minimum internal temperature of 165 degrees and vegetables are lightly browned and tender, 8-10 minutes. Reserve pan; no need to wipe clean. While vegetables and chicken roast, make sauce.
Make the Sauce
Combine chicken demi-glace, mustard (to taste), honey and ½ cup water in pan used to sear chicken. Bring to a boil over high heat, reduce heat to medium-low, and cook until thickened to consistency of a light gravy, 2-4 minutes.
Plate the Dish
Spoon sauce onto plate and place chicken over sauce. Arrange vegetables next to chicken and garnish with remaining parsley.