Chicken with Butternut Squash, Brussel Sprouts, and Honey Mustard Gravy

I wanted to lean into fall with this week’s meal prep and it came out SO well. Butternut squash is always delicious, and brussel sprouts are one of my favorite vegetables too, so top those with a delightful honey mustard gravy and it’s a meal prep you’ll love all week!

THE RECIPE

While this recipe is pretty straight forward, it’s got a few key things that will set you up for success:

• the pan – honestly, you’ll want to use your largest pan for this. my 12″ cast iron was a bit too small, if I’m completely honest. You could roast the squash and brussel sprouts at 400* for about 20 mins and just cook the chicken in the pan if you want! it’ll be delicious either way
• the chicken – I used chicken breasts for this since it’s what I had! Chicken thighs work too, especially if you’re doing this for a weeknight dinner. The skin never stays crispy when you meal prep chicken thighs, so set your expectations accordingly.
  substitutes: pretty much any meat you’d like! This would also be delicious with no meat and top it with a
  poached egg and some crusty bread
• the veg – squash and butternut squash are delicious together, but really any starchy veg and vegetable will do!
  substitutes: any starchy veg (other types of squash or potatoes) and your favorite vegetable. You’ll have to
  update the cooking times depending on what you use
• the rosemary – I love using fresh herbs in cooking, and rosemary is one of the best for that fall/winter vibe
  substitutes: your favorite herb! sage and/or thyme would be perfect here too
• the gravy – I realize that a honey mustard gravy sounds a bit odd, but I absolutely love it! It’s like a normal gravy but with some extra acid from the mustard and a bit of sweetness. so, so good!

The ingredients are simple, so this recipe is all about technique! Getting some color on the brussel sprouts and squash provides a ton of flavor, and not over-cooking the chicken keeps it moist and lovely, even after reheating. A probe thermometer makes this a breeze!

STORAGE & REHEATING

Store the veg, chicken, and gravy in airtight containers and reheat your meal in the microwave for 1:30-2:00 when ready to eat. The gravy will thicken and look lumpy when cold, but as soon as it’s reheated it’ll smooth right out again.

Yield: 5-6 servings

Chicken with Butternut Squash, Brussel Sprouts, and Honey Mustard Gravy

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

A very fall inspired meal prep or weeknight dinner: Chicken with Butternut Squash, Brussel Sprouts, and Honey Mustard Gravy. SO well. Butternut squash is always delicious, and brussel sprouts are one of my favorite vegetables too, so top those with a delightful honey mustard gravy and it's a meal anyone would love!

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Ingredients

• 2-3 chicken breasts
• 3 Tbsp vegetable oil, divided
• 1 lb brussel sprouts, quartered
• 1/2 onion, sliced
• 1 small butternut squash, about 1lb, cut into small cubes
• 1 Tbsp rosemary, minced
• 1 1/2 Tbsp butter
• 1 Tbsp flour
• 1 C veg or chicken broth
• 2 Tbsp dijon mustard
• 1 Tbsp honey
• salt and pepper, to taste

Instructions

1. prep: preheat the oven to 400*. heat your largest pan, ideally cast iron, over medium heat
2. sear the chicken: season the chicken breasts with salt and pepper. add 1 Tbsp of oil to the pan and, once hot, sear the chicken for 4-5 minutes per side. set aside and cover
3. cook the brussel sprouts: add 1 Tbsp oil to the pan and add the brussel sprouts. season liberally with salt and pepper and arrange so that the cut side is in contact with the pan. let cook for about 5 minutes, then add 1 Tbsp of water to the pan, cover, and cook for an additional 5 minutes. remove from the pan and set aside
4. cook the squash: add the final Tbsp of oil to the pan along with the squash and onion. season liberally and cook covered for about 10 minutes or until they're pretty soft but not fully cooked
5. bring it all together: add the brussel sprouts back to the pan along with the rosemary. mix well, then nestle the chicken breasts into the pan. pop into the preheated oven for about 10 minutes or until the chicken reaches 165* and the veggies are all soft when poked with a fork
6. make the gravy: evacuate the chicken and veg from the pan, set aside on a serving platter or large container. over medium heat, add the butter to the pan drippings, then whisk in the flour. let that cook for a minute or two, then add the broth, mustard, and honey. bring to a simmer and cook until thickened. taste and adjust the seasoning as desired
7. pour gravy over the chicken and veg if eating immediately, or put in a separate container if using as meal prep
8. enjoy!