Christmas Chicken & Poultry

Chicken with Creamy Mustard Brussels Sprouts

Tender chicken breast fillets with quartered Brussels sprouts in a rich, creamy vermouth and wholegrain mustard sauce. A festive one-pan dinner perfect for Christmas Eve.

4.7 (9 reviews)
By Ricky Robinson Updated December 24, 2024

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.

The sauce is too good to waste, so serving it with mash, couscous or a chunk of crusty bread is a must.

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.

Chicken with Creamy Mustard Brussels Sprouts recipe image
Chicken with Creamy Mustard Brussels Sprouts

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.

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. The combination of vermouth, cream and mustard creates a proper restaurant-quality sauce that elevates simple chicken into something special.

Chicken with Creamy Mustard Brussels Sprouts

Chicken Mustard Sprouts
Total Time 30 min
Servings 2 servings
Calories 520 cal
Protein 42g

Ingredients

Equipment Needed

  • Large Frying Pan

Instructions

  1. 1
    Season chicken breasts on both sides with salt and white pepper.
  2. 2
    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.
  3. 3
    In the same pan, melt butter and add halved Brussels sprouts. Cook for 3-4 minutes until caramelised but still crisp-tender. Remove and set aside.
  4. 4
    Add vermouth to pan, scraping up browned bits. Simmer for 2 minutes to reduce.
  5. 5
    Stir in double cream and wholegrain mustard, whisking until smooth. Simmer 2-3 minutes until slightly thickened.
  6. 6
    Return chicken and Brussels sprouts to pan. Spoon sauce over to coat and heat 1-2 minutes until warmed through.
  7. 7
    Garnish with chopped parsley and serve with mashed potatoes, couscous, or crusty bread.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Good to know

Tips &
Extras

Keep it fresh

Storage

Store in an airtight container in the fridge for up to 2 days. Reheat gently on the hob, adding a splash of cream if needed.

Plate it up

Serving Suggestions

Serve with creamy mashed potatoes, buttery couscous, or crusty bread to soak up the delicious sauce.

Rate & Review

4.7 • 9 reviews

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