Honey Mustard Chicken with Brussels Sprouts (Print Version)

Juicy honey mustard chicken with roasted Brussels sprouts, all cooked together on one pan for easy cleanup.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken thighs, about 1.3 lbs
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Vegetables

05 - 1 lb Brussels sprouts, trimmed and halved
06 - 1 medium red onion, cut into wedges
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Honey Mustard Glaze

10 - 3 tablespoons Dijon mustard
11 - 2 tablespoons honey
12 - 1 tablespoon whole grain mustard
13 - 2 cloves garlic, minced
14 - 1 tablespoon apple cider vinegar
15 - 1/4 teaspoon smoked paprika

# Steps to Follow:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease with oil.
02 - In a small bowl, whisk together Dijon mustard, honey, whole grain mustard, minced garlic, apple cider vinegar, and smoked paprika until well combined.
03 - Pat chicken thighs dry with paper towels. Place in a large bowl and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add half the honey mustard glaze and toss until fully coated.
04 - On the prepared baking sheet, combine Brussels sprouts and red onion wedges with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread into an even single layer, leaving space in the center for the chicken.
05 - Nestle the glazed chicken thighs among the vegetables on the sheet pan, distributing them evenly.
06 - Roast in the preheated 425°F oven for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F and vegetables are tender with caramelized edges.
07 - During the final 5 minutes of cooking, brush the chicken with the remaining honey mustard glaze.
08 - Remove from oven and let rest for 2 to 3 minutes before serving hot.

# Additional Tips::

01 -
  • Everything cooks on one pan, which means less cleanup and more time enjoying your evening.
  • The honey mustard glaze is bold enough to impress but simple enough that you'll make it on repeat.
  • Chicken thighs stay tender and forgiving, so even if your oven runs hot, dinner still turns out golden and delicious.
02 -
  • Don't skip patting the chicken dry, because moisture is the enemy of browning and caramelization no matter how hot your oven gets.
  • If your Brussels sprouts aren't getting dark and crispy, they're not getting enough direct contact with the hot pan, so spread them out generously and resist the urge to overcrowd.
03 -
  • If you want extra sauce to drizzle over rice or vegetables, make a triple batch of the glaze and reserve a portion instead of mixing it into the chicken and vegetables.
  • Let the sheet pan cool for just a minute before serving so the glaze sets slightly and clings to the chicken rather than pooling on the plate.
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