Yield
Serves 4 (serving size: 1 breast half and 1 cup brussels sprouts)

The maple syrup brine in Maple-Brined Chicken with Sauteed Brussels Sprouts enhances the moistness and flavor of the chicken in this one-dish meal.

How to Make It

Bring maple syrup, 1/4 cup chicken broth, 2 tablespoons ­kosher salt, black peppercorns, and garlic to a boil. Remove from heat; stir in cold water. Place chicken in a zip-top plastic bag; add brine. Seal; chill 2 hours. Remove chicken; discard brine. Sprinkle chicken with 1/4 teaspoon black pepper and 1/8 teaspoon kosher salt. Heat olive oil in a skillet over medium-high heat. Sauté chicken 5 minutes on each side or until done. Heat butter in a pan. Add Brussels sprouts and shallots; sauté 6 minutes. Stir in 1/4 cup chicken broth; cook 6 minutes. Stir in pecans.

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Ratings & Reviews

Best chicken!

KellyDiff
July 05, 2016
I buy skin on boneless breasts from Misty Knoll. I brine for 4 hours and grill them on a high heat grill starting with skinless side. I have never had chicken to moist tender and tasty. Make sure to dry your breasts when you take hem out of the brine. This is my new go-to recipe for chicken. One day I might try the whole recipe on stovetop :)

Kuenzi123's Review

Kuenzi123
October 19, 2012
This is delicious and so easy. The chicken is really tender and flavorful. The only thing I changed was not salting the chicken after it's removed from the brine, due to other reviews saying it's a bit salty. The brussels sprouts were amazing. The only thing I'd do differently is maybe slice them thinly rather than quarter them, as it took quite a bit longer than stated for them to cook thoroughly.

debsnewhome's Review

Josee
February 24, 2012
Great recipe...though I do agree, slightly salty. Simple enough...modify it. Cut the salt in the brine from 2 to 1 tbs. Don't add the salt before cooking, fresh ground pepper on one side only. Pan fry in a cast-iron skillet over med-high flame with your favorite chili oil, make sure the pan is hot! Cook a couple of pieces at a time to avoid steaming; 3 minutes on one side and 1 on the other, place in a warm pan, cover it with aluminum foil...let it self-cook for a couple of minutes. VOILA...delicious juicy and carmelized chicken! And wow, the brussel sprouts were fantastic...perfectly charred :)

KellyDiff's Review

debsnewhome
January 10, 2012
Good (not fantastic); pretty easy - I brined it overnight (instructions said 2 hours) and it was a little on the salty side. Also, disappointed that nutrition info wasn't included with the recipe (only calories and sodium).