chicken and bratwurst recipe

The Best chicken and bratwurst recipe

I’ve been making chicken and bratwurst for years—it’s one of those recipes that feels like a hug in a pan. There’s something about the smoky, savory taste of the bratwurst, paired with the juicy, tender chicken, that just hits the spot. My kids used to beg for it after a long day of school, and now they’re adults who still ask for it on weekends. It’s that kind of comfort food that doesn’t feel heavy or indulgent—it’s balanced, flavorful, and easy to make in big batches when you need it. Plus, it’s not just for special occasions; it’s a go-to for weeknight dinners, potlucks, or even just a lazy Sunday spread where everyone can grab a bite.

One of the best parts about this dish is how adaptable it is. You can serve it with fresh garden tomatoes, crispy onions, and a simple balsamic glaze, or keep it simple with a side of roasted potatoes and a fresh salad. My husband always says it’s the kind of meal that feels like a celebration, even if you’re just eating it at home. And the health benefits? Well, chicken is a lean protein that keeps you full without the extra calories, and the bratwurst—when made with quality pork—can be a good source of iron and zinc. It’s not some extreme diet food, but it’s not junk food either. It’s the kind of meal that lets you enjoy good food without feeling guilty afterward. Plus, the way the flavors meld together makes it feel like a treat, even if you’re not strictly watching what you eat. My kids swear by it, and honestly? So do I.

German Bratwurst and Chicken with Mustard Sauce

4.6 from 872 votes

A hearty combination of German-style bratwurst and grilled chicken served with a tangy mustard sauce. Perfect for a cozy summer meal!

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Prep Time20 mins

Cook Time45 mins

Resting Time0 mins

Total Time65 mins

Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Bratwurst

• 1 lb (450g) ground pork
• 1 lb (450g) ground beef
• 1 lb (450g) bratwurst sausage (pre-cooked or fresh)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 egg
• 1 cup breadcrumbs

For the Chicken

• 6 boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tsp garlic powder
• Salt and pepper to taste

For the Mustard Sauce

• 1 cup mayonnaise
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 1 clove garlic, minced
• 1 tsp dried dill
• Salt and pepper to taste

For the Dough (Optional Side)

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp sugar
• 1 packet active dry yeast
• 1 cup warm water

👨‍🍳Directions

1. 1 Preheat oven to 375°F (190°C). For the dough (if using), mix flour, salt, sugar, and yeast with warm water. Let it rest for 10 minutes until foamy.
2. 2 For the bratwurst: In a food processor, combine ground pork, ground beef, egg, breadcrumbs, salt, pepper, garlic powder, and onion powder. Pulse until well mixed. Shape into 1-inch balls and place on a baking sheet.
3. 3 For the chicken: Season chicken thighs with paprika, thyme, garlic powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for 6-7 minutes per side until golden and cooked through. Set aside.
4. 4 For the mustard sauce: In a bowl, mix mayonnaise, Dijon mustard, apple cider vinegar, honey, minced garlic, dill, salt, and pepper until smooth.
5. 5 Preheat grill or skillet to medium-high. If using fresh bratwurst, cook them directly on the grill or in a skillet for 3-4 minutes per side until browned. If using pre-cooked bratwurst, bake at 375°F (190°C) for 10-12 minutes.
6. 6 Serve bratwurst and chicken with the mustard sauce. If using dough, roll it out, cut into rounds, and bake at 375°F (190°C) for 12-15 minutes until golden.

🔧Equipment

• Mixing bowls
• Food processor or large bowl
• Skillet or grill
• Oven
• Baking sheet
• Measuring cups and spoons
• Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 10g❤️Cholesterol: 120mg🧂Sodium: 850mg🌾Total Carbs: 25g🥦Dietary Fiber: 2g🍬Sugars: 8g🥩Protein: 35g

📝Notes

For extra flavor, marinate the chicken in a mixture of olive oil, lemon juice, garlic, and herbs for 30 minutes before cooking.,Adjust the mustard sauce to taste—add more honey for sweetness or more vinegar for tang.,If you don’t have fresh bratwurst, pre-cooked sausages can be used directly in the recipe.

This chicken and bratwurst combo is always a crowd-pleaser because it’s simple enough to whip up on busy weekends while still feeling special for a bigger crowd. It’s the kind of meal that lets everyone relax and enjoy the company without worrying about fancy plating—just hearty flavors and easy prep. Plus, it’s perfect for family gatherings because it’s filling enough to keep everyone satisfied without feeling like a one-dish showstopper, and the bratwurst’s smoky kick pairs well with the bright, zesty chicken. It’s a no-stress recipe that works for everything from casual weeknight dinners to holiday spreads.

❓ Frequently Asked Questions About German Bratwurst and Chicken with Mustard Sauce

What is the best way to cook brats for a chicken and brats dish?

To cook brats for a chicken and brats dish, start by searing them in a hot skillet with a little oil or butter until they reach a deep brown color. This helps to develop a flavorful crust. Once browned, transfer them to a preheated oven set to around 375°F (190°C) for about 15-20 minutes, depending on the size of the brats, to ensure they are fully cooked through. You can also grill them for a smoky flavor.

How long should I cook the chicken pieces for in the recipe?

For chicken pieces in a chicken and brats dish, cook them until they reach an internal temperature of 165°F (74°C) in the thickest part. This usually takes about 15-20 minutes in a skillet or oven, depending on the cut. For best results, cook them separately from the brats to avoid overcooking either one.

What type of vegetables should I include in this recipe and how do they work together?

Great vegetable options for this dish include bell peppers, onions, carrots, cabbage, and potatoes. Sautéing these together with the chicken and brats adds texture and flavor. Bell peppers and onions can be caramelized for sweetness and depth, while cabbage adds a slight crunch. Potatoes can be diced and roasted or sautéed to soak up the flavors from the meat.

Can I use pre-cooked brats or chicken, and if so, what should I reheat them properly?

Yes, you can use pre-cooked brats or chicken. For brats, reheat them in a skillet over medium heat with a bit of oil or butter for about 3-5 minutes until heated through. For chicken, either pan-fry or bake them until they reach 165°F (74°C) again. Avoid overcooking to maintain tenderness.

What are some good side dishes that pair well with chicken and brats?

A classic side dish pairing for chicken and brats is a fresh garden salad with a tangy vinaigrette, such as a simple balsamic or red wine dressing. For heartier options, try roasted or mashed potatoes, a baked sweet potato, or a creamy macaroni and cheese. A simple side of coleslaw or a fresh green salad also works well to balance the richness of the dish.