One-Pan Fall Chicken with Cider-Mustard Sauce

Posted in Dinner

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I’m thrilled to be working with Unilever as a 2017 Agent of Change. This post is in partnership with Unilever, but all thoughts and opinions are of course my own.

A balanced and nutritious dinner made all in one pan? Yes, please! If you’ve never tried this technique, now is your chance! I hope you start with this recipe, because it is easy, delicious, and highlights the flavors coming up: end of summer and beginning of fall.

To do a one-pan dinner, I like to put the protein in the middle – in this case 1 pound of boneless, skinless chicken breast. I place the protein on top of sliced apples, and then cover it in…garlic. Yummy already, right?

Sliced apple rounds go on top of the chicken too, because those apples will help the chicken stay tender and juicy, while the vegetables get roasted to perfection. I love to use the same ingredients in the recipe, just for a different function, so that we are getting the most bang for our buck…

Put that in the oven on high heat – 425º. And now for the star of the recipe…Cider Mustard Sauce. You will be amazed at how delicious 4 easy ingredients can be together. In this case, it starts with Hellmann’s® Organic Mayonnaise. And sprinkle in raw cider vinegar, spicy brown mustard, and caraway seeds…the best combination for a fall sauce.

As an Agent of Change with Unilever, I learned that Hellmann’s® Organic uses 100% organic cage-free eggs and expeller-pressed organic oil.. It also is free from GMOs and contains Omega-3 fats, otherwise called alpha-linolenic acids. I think it makes a perfect sauce to bring together plants and proteins, one of the most satisfying and nutritious dinners you can ask for.

And now…

Are you a fan of Brussels sprouts? It seems to be such a polarizing veggie – people either LOVE it…or really strongly don’t love it. In my case, I adore it! But if you are the latter, just know that in this recipe, you can swap the Brussels for almost any other vegetable: zucchini, cauliflower, onion, etc. Because this is an early-fall dinner, I choose to do sweet potatoes, Brussels sprouts, and apples. Keep it to three, so you keep it easy…

Serve with the Cider Mustard Sauce dripped over. It. Is. So. Yummy. I can (pretty much) promise that this will be a fall staple dinner in your house.

Share this recipe with anyone trying to eat healthier! It makes an easy weeknight dinner, and is perfect for diabetics and those on a weight-loss journey. I would love to support your healthy cooking by connecting with you on Facebook, Instagram, and Pinterest. Here’s to a delicious, nutritious easy dinner!


One-Pan Fall Chicken with Cider Mustard Sauce
1 pound boneless skinless chicken breast
16 ounces Brussels sprouts, sliced in half
1 sweet potato, quartered and sliced
3 Gala apples
2 cloves garlic, grated
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt

Cider Mustard Sauce
1/4 cup Hellmann’s® Organic Mayonnaise
1 tablespoon spicy brown mustard
1 teaspoon raw apple cider vinegar
1/2 teaspoon caraway seeds
1/4 teaspoon kosher salt
2 tablespoons water


1. Preheat oven to 425 degrees F. Slice 2 apples horizontally into 8 rounds. On a baking sheet lined with parchment paper, add 4 apple slices to the middle of the pan. Lay chicken breast on top of the apples. Spread 1 clove of grated garlic over the chicken breast and sprinkle with salt. Lay the other slices of apple on top of the chicken breast.

2. Spread Brussels sprouts, sweet potatoes on the pan around the chicken. Slice the final apple into wedges, and add it to the baking sheet. Toss the vegetables with olive oil and 1/2 teaspoon kosher salt, so that they are all evenly coated. Arrange the vegetables so that they are in a single layer around the chicken.

3. Place in oven and bake for 40 minutes, until vegetables are fork-tender, and chicken is cooked through.

4. While chicken is baking, make Cider Mustard Sauce: combine all ingredients into a small bowl and stir. Add just enough water (2-3 tablespoons) to thin it out so sauce can be drizzled on top of chicken.

5. Remove One-Pan Chicken to a serving plate, with vegetables all around. Drizzle sauce on top of chicken or serve it on the side. Enjoy!

Serves: 2-4
Prep time: 10 minutes

Total time: 50 minutes