Apple Cider Braised Chicken with Sweet Potatoes

Total Time:

40 minutes

Serves:

4 Servings

Category:

20-45 mins, Chicken

Level:

Share this Recipe:

Medium

Recipe Description

This comforting fall-inspired dinner pairs juicy pan-seared chicken with a sweet and tangy apple cider sauce, caramelized Brussels sprouts, and creamy mashed sweet potatoes. A hearty, seasonal meal that’s full of flavor and feels special enough for guests but easy enough for a weeknight.

Ingredients

2 sweet potatoes
4–5 chicken breasts
Olive oil
Salt
Black pepper
1 pound Brussels sprouts
1 cup apple cider
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
1 tablespoon honey
1 cup milk
2 tablespoons butter

Preparation

Fill a large pot with water, set it over high heat, and bring to a boil. Peel and roughly chop the sweet potatoes, then add them to the boiling water. Cook for about 15 minutes, until soft.
Meanwhile, heat a large skillet over medium-high heat with a drizzle of olive oil. Season the chicken breasts with salt and pepper, then cook for 10–15 minutes, flipping once, until browned on both sides and cooked through.
While the chicken cooks, chop the Brussels sprouts and set aside.
In a small bowl, whisk together the apple cider, Dijon mustard, apple cider vinegar, honey, and a pinch of salt. Set aside.
When the sweet potatoes are done, drain well and mash with the milk and butter until smooth and creamy. Season to taste with salt and pepper.
Once the chicken is done, remove it from the skillet. Add the Brussels sprouts and cook for 3–4 minutes, just until the edges are seared.
Pour the sauce into the skillet, scraping up the browned bits from the bottom of the pan. Return the chicken to the skillet, bring everything to a boil, and cook for about 5 minutes, until the sauce thickens slightly.
Serve the chicken and Brussels sprouts with the mashed sweet potatoes.