Q1: How do I keep my chicken breasts from becoming dry?

The key to juicy chicken breasts is a two-step cooking process and not overcooking. Searing first creates a flavorful crust, and finishing in the oven provides gentle, even heat. Most importantly, use a meat thermometer! Chicken breast is perfectly cooked and safe to eat at an internal temperature of 165°F (74°C). Pulling it from the oven as soon as it reaches this temperature is the best way to guarantee it stays moist.

Q2: What are the best apples to use for roasting?

You want to use a firm apple variety that will hold its shape when cooked and has a good balance of sweetness. Excellent choices include Honeycrisp, Gala, Fuji, Braeburn, or Jonagold. Avoid softer apples like McIntosh or Red Delicious, as they can become mushy.

Q3: My Brussels sprouts are sometimes bitter. How can I avoid that?

Modern Brussels sprouts are bred to be less bitter than they used to be, but the key to delicious sprouts is high-heat roasting. The high, dry heat helps to caramelize the natural sugars in the sprouts, which counteracts any potential bitterness and brings out a wonderful sweetness and nutty flavor.

Q4: What is the best way to trim Brussels sprouts?

It’s simple! First, slice off the tough, brown stem at the bottom. Then, peel away any outer leaves that are yellowed, wilted, or damaged. That's it! For this recipe, you then just slice them in half from top to bottom. If they are particularly large, you can quarter them.

Q5: Can I make this dish entirely on the stovetop?

While the roasted vegetables are best done in the oven, you could adapt the chicken portion. After searing the chicken on both sides, reduce the heat to medium-low, add the cider, cover the skillet, and let the chicken simmer gently for 10-15 minutes, or until cooked through. Then, remove the chicken and reduce the sauce as directed.

Perfect 40-Min Chicken and Brussels Sprouts Recipe

The Perfect Chicken and Brussels Sprouts with Apple Cider Sauce

A complete and flavorful meal featuring pan-seared and oven-roasted chicken breasts served with roasted vegetables and a savory apple cider pan sauce. A medley of Brussels sprouts, sweet apples, and red onion is roasted on a sheet pan until tender and browned. The chicken is seared in an ovenproof skillet, then finished in the oven with apple cider, which is then reduced on the stovetop with butter to create a delicious pan sauce.

Author: Evelyn
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 50 minutes (includes resting time)
Yield: 4 servings
Category: Main Course
Method: Roasting, Pan-Searing
Cuisine: American
Diet: Gluten Free

Ingredients

1 pound Brussels sprouts, trimmed and halved or quartered if large
2 sweet apples (such as Gala), cut into wedges
1 red onion, cut into wedges (root left intact)
2 small sprigs rosemary, plus 1 teaspoon finely chopped leaves
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
4 skinless, boneless chicken breasts (about 8 ounces each)
2/3 cup apple cider
1 teaspoon apple cider vinegar

Instructions

Position racks in the upper and lower thirds of the oven and preheat to 450°F.
On a baking sheet, toss the Brussels sprouts, apple wedges, red onion wedges, and rosemary sprigs with the olive oil, 1/2 teaspoon of salt, and a few grinds of pepper. Spread into a single layer.
Roast on the upper oven rack for 25 to 30 minutes, flipping halfway through, until the vegetables are tender and browned.
Meanwhile, heat 1 tablespoon of butter in a large ovenproof skillet over medium-high heat. Season the chicken on both sides with salt, pepper, and the chopped rosemary.
Add the chicken to the hot skillet and cook for about 6 minutes, until browned on the bottom.
Flip the chicken, cook for 2 more minutes, then pour the apple cider into the skillet around the chicken.
Transfer the skillet to the lower oven rack and roast for 10 to 12 minutes, until the chicken is just cooked through.
Transfer the chicken to a cutting board to rest. Return the skillet with the pan juices to the stovetop over medium-high heat.
Simmer the pan sauce for about 1 minute until it has reduced by half. Remove from the heat and swirl in the remaining 1 tablespoon of butter and the apple cider vinegar. Season the sauce with salt and pepper.
Slice the rested chicken and serve with the roasted vegetables, drizzled with the pan sauce.

Notes

This recipe efficiently cooks the vegetables and the chicken at the same time by using two oven racks.
Using an ovenproof skillet allows you to sear the chicken on the stovetop and then transfer it directly to the oven to finish cooking.
Creating the pan sauce in the same skillet used to cook the chicken incorporates all the flavorful browned bits (fond) from the chicken.
Letting the chicken rest before slicing is a key step to ensure it remains juicy.

Find it online: https://cookupjoy.com/brussels-sprouts-recipe/