Honey Mustard Chicken with Roasted Brussels Sprouts Pasta
Caramelized Honey Mustard Glazed Chicken with Crispy Brussels Sprouts over Artisanal Pasta
Ingredients:
4 boneless, skinless chicken breasts
3 tablespoons olive oil, divided
1 pound Brussels sprouts, trimmed and halved
12 oz pasta (penne or fusilli work well)
3 tablespoons honey
2 tablespoons whole grain mustard
2 tablespoons Dijon mustard
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
1 lemon, zested and juiced
1/2 cup chicken broth
1/4 cup heavy cream
1/3 cup grated Parmesan cheese
Salt and pepper to taste
Red pepper flakes (optional)
Directions:
Preheat oven to 425°F (220°C).
On a large baking sheet, toss Brussels sprouts with 2 tablespoons olive oil, salt, and pepper. Arrange in a single layer and roast for 20-25 minutes until crispy and caramelized, stirring halfway through.
Meanwhile, bring a large pot of salted water to boil and cook pasta according to package directions until al dente. Drain, reserving 1/2 cup of pasta water.
Season chicken breasts with salt and pepper on both sides.
In a large skillet, heat remaining tablespoon of olive oil over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°F). Transfer to a plate and cover to keep warm.
In the same skillet, reduce heat to medium and add garlic, cooking for 30 seconds until fragrant.
Add honey, both mustards, thyme, lemon zest, and lemon juice to the skillet, stirring to combine.
Pour in chicken broth and simmer for 2-3 minutes until slightly reduced.
Stir in heavy cream and bring to a gentle simmer for another 2 minutes until the sauce thickens slightly.
Slice the chicken into strips and return to the skillet, coating with the sauce.
Add the cooked pasta and roasted Brussels sprouts to the skillet, tossing everything together. Add a splash of reserved pasta water if needed to loosen the sauce.
Sprinkle with Parmesan cheese and additional thyme leaves if desired.
Serve immediately, with red pepper flakes on the side for those who enjoy a bit of heat.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 520 kcal | Servings: 4 servings