Honey Mustard Chicken & Brussels Sprouts with Salty Cinnamon Pecan Crumble
At only 8 core ingredients, this is a smart and satisfying one-pan chicken dinner that packs a punch in the flavor department and comes together in a snap. With this recipe, you get your protein, veggie and grains all in one pan.
Ingredients
Scale
2/3 cup chopped pecans
½ cup old-fashioned oats
½ tsp cinnamon
Salt and pepper, to taste
½ cup plus 2 TBSP flour, divided (any kind, really)
5 Tbsp olive oil, divided
6 boneless skinless chicken thighs
1 cup store-bought honey mustard salad dressing (such as Ken’s)
1 cup chicken stock
3 cups (give or take) Brussels sprouts, halved
Instructions
- Preheat your oven to 350 degrees F.
- On a large sheet pan, combine the pecans, oats, cinnamon, about ½ tsp salt, 2 TBSP of the flour, and 2 TBSP of the olive oil. Toss with your hands to evenly coat everything and bake for 10 to 12 minutes, stirring halfway through, or until the pecans are deep golden brown. Remove from the oven and set aside.
- Meanwhile, in a large skillet over med-high, add 2 TBSP oil. Season the chicken thighs with salt and pepper, and dredge in the remaining flour, giving them a thin coating. Cook the chicken until brown and crusty on both sides, about 3 to 4 minutes per side. Transfer to a plate for the time being.
- Reduce the heat to medium, keep the drippings in the pan and also add the remaining TBSP of oil. Add the Brussels sprouts, season them lightly with salt and pepper, and cook, stirring occasionally, until they are getting brown and crusty; about 8 to 10 minutes. Transfer to the same plate with the chicken.
- Reduce the heat to medium and add the honey mustard and chicken stock. Season lightly with salt and pepper and allow the pan sauce to reduce and simmer for 5 minutes, scraping up any bits on the bottom of the pan.
- Preheat your broiler and adjust your rack to the middle position (we don’t want to broil it too fast).
- After the sauce has simmered for 5 minutes, slide the chicken and Brussels sprouts back into the pan, tossing to ensure everything is coated in the sauce. Broil until the chicken is deep golden brown and slightly crusty on top (the sugars in the honey mustard will help this happen); about 4 to 5 minutes. Remove from the oven, top with the pecan crumble and serve right away.