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Dijon Chicken
with shredded Brussels sprouts salad

Active: 40 Total: 40

Chicken tenders get a grown-up touch when seared and tossed with a Dijon mustard pan sauce. Shredding Brussels sprouts to serve in a salad on the side gives them flavor and crunch. This meal was last featured in 2020.
Smarts: Use whole grain mustard if you have it - it will add great texture to the chicken. (But regular Dijon mustard works just fine too!)

Ingredients

Metric
Servings:
4
Shredded Brussels Sprouts Salad:
  • Pecans - 1/2 cup, chopped
  • Brussels sprouts - 1 lb, shredded (sub baby spinach or baby kale)
  • Mustard, Dijon - 1 tsp
  • Vinegar, red or white wine - 1 tsp
  • Honey - 1 tsp
  • Oil, olive - 3 Tbsp
  • Cranberries, dried - 1/2 cup
  • Cheese, goat - 4 oz
Dijon Chicken with Tarragon:
  • Shallots - 2 cloves, diced
  • Tarragon, fresh (opt) - 2 tsp, chopped
  • Chicken breasts, boneless and skinless - 1 lb, cut into thick strips (or buy pre-cut chicken breast tenders)
  • Oil, cooking - 1 Tbsp
  • Vinegar, red or white wine - 2 tsp
  • Stock, chicken or vegetable - 1/3 cup
  • Mustard, Dijon - 1 Tbsp (preferably whole grain)
  • Honey - 2 tsp

Nutrition Facts

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Prep

  1. Pecans / Shallots / Tarragon (if using) - Prep as directed. Store separately. You can leave the pecans raw for the salad, or if you prefer, you can toast them in a dry skillet over medium heat, stirring frequently until fragrant, ~4 minutes. (Can be done up to 5 days ahead)

  2. Brussels sprouts - Put the slicing disk in a food processor and shred sprouts (video is for carrots, but the method is the same; you can also thinly slice them by hand or with a mandolin). (Can be done up to 3 days ahead)

  3. Chicken breasts - Slice into thick strips. Season with some salt and pepper and tenderize with a fork. (Can be done up to 1 day ahead)

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Make

  1. Combine mustard, vinegar, honey (the portions for the sprouts), and olive oil. Season with some salt and pepper. Toss with brussels sprouts, cranberries, and pecans. Crumble goat cheese over top.

  2. Heat a skillet or saute pan over medium-high. Add cooking oil. When oil begins to shimmer add chicken and saute until golden brown and cooked through, 2 to 3 minutes on each side. Transfer to a plate and return pan to heat. Add shallots and vinegar (portion for the chicken) and saute, scraping up any bits on the bottom of the pan, until shallots become tender, ~3 minutes. Add stock, tarragon, mustard, and honey (the portions for the chicken) and whisk. Simmer until sauce thickens, ~2 minutes. Add chicken back into the skillet and stir to coat in sauce.

  3. Serve chicken with extra pan sauce over top and salad on the side. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (55)
Gluten-free (3)
Paleo (10)
Vegetarian (9)

Most Helpful

Review from my 5 year old, "Please make this often." I love all the homemade salad dressings, and usually the recipe makes more than we ever use. Next time I would double the dressing recipe though because I thought it needed more. I also subbed almonds for pecan because I don't really like pecans much.

By: Kristina
Posted: Feb 28, 2022
Diet: Original
2 Helpful

35 reviews

I didn't end up making the chicken, but the salad was great! I did end up basically doubling the dressing, and left the goat cheese off for the kids, since they don't like it. I can imagine this salad as a main with grilled chicken mixed in. And of course my hubby mentioned that bacon, or even a hot bacon dressing would be great, too.

By: Erin
Posted: Apr 07, 2022
Diet: Original
0 Helpful

As a big honey mustard fan, my husband gave this 5 stars. Was a bit of work to do everything the night of, but was worth the wait! I doubled the dressing as others suggested and was glad for this. I wasn’t sure about the tarragon, as it has a bit of an anis profile, which don’t love, but was glad I added it - gave a nice and subtle flavor to the pan sauce. Served it all with a bit of leftover rice on the side - Mainly to soak up the delicious pan sauce. 4 year old ate the chicken and deconstructed cranberries and pecans. Even though he likes roasted brussel sprouts, he didn’t go for the raw.

By: Maggie
Posted: Apr 06, 2022
Diet: Original
0 Helpful

Pretty good! I liked the brussel sprouts - I like to over dress my salads, so next time I will double the dressing.

By: Kimberly
Posted: Apr 03, 2022
Diet: Paleo
0 Helpful

We liked this one but didn't love it. I was out of shallots and tarragon so used green onion. Would try again with the suggested ingredients.

By: Kyler
Posted: Apr 01, 2022
Diet: Original
0 Helpful

Easy and tasty, good leftover for lunch. Made 1/2 thighs, 1/2 breast due to preferences. Used pre-shredded Kale slaw from the store, easy salad.

By: Christine
Posted: Mar 17, 2022
Diet: Original
0 Helpful

Very tasty. Liked the lemon yogurt with the carrots and chickpeas. Good vegetarian option.

By: Jennifer
Posted: Mar 13, 2022
Diet: Vegetarian
0 Helpful