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Pan Roasted Maple Dijon Chicken with
Butternut Squash and Brussels Sprouts

Pan Roasted Maple Dijon Chicken

Center your home-cooked meal around a hearty dish such as Pan Roasted Maple Dijon Chicken with Butternut Squash and Brussels Sprouts to ensure that none of your guests leave the table hungry.


  • 1 tablespoon olive oil
  • 4 chicken thighs
  • 4 chicken drumsticks
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon unsalted butter
  • 16 Brussels sprouts (about 8 ounces), bottom trimmed, outer leaves removed and halved
  • 2 cups diced (1/2 inch) butternut squash
  • 1 1/2 cups chicken stock
  • 2 tablespoons maple syrup
  • 2 teaspoons Dijon mustard


  1. In sauté pan large enough to hold chicken in single layer, heat olive oil over medium-high heat.
  2. Season chicken with salt and pepper.
  3. Add chicken to pan, skin side down, and sauté for about 4-5 minutes per side, or until chicken is browned.
  4. Remove chicken from pan and reserve.
  5. In same pan, add butter. Allow butter to melt over medium heat.
  6. Add sprouts and squash to pan and sauté, tossing occasionally, until outsides are golden brown, about 3-4 minutes.
  7. Remove from pan and hold separately from chicken.
  8. Turn heat to high and add stock, syrup and mustard. Stir and bring to boil, stirring to scrape up brown bits on bottom of pan.
  9. Add chicken back to pan, cover and reduce heat to medium-low. Cook over medium-low heat 20-25 minutes, or until chicken registers 170 degrees F with instant read thermometer.
  10. Add vegetables back to pan, cover again and cook another 8-10 minutes until vegetables are tender.
  11. Move chicken and vegetables to serving platter, placing vegetables around chicken.
  12. Turn heat to high and boil sauce until it is reduced and slightly thickened, about 2-3 minutes.
  13. Spoon sauce over chicken and serve.

Yield: 4 servings

Recipe and photo credit (used with permission): National Chicken Council

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