Honey Mustard Chicken with Brussels Sprouts

There's something magical about opening the oven door and being hit with that golden, caramelized aroma—honey and mustard mingling with roasted chicken and crispy Brussels sprouts. I stumbled onto this sheet pan version on a Tuesday night when I was tired of juggling multiple pots and wanted dinner ready before my kitchen turned into complete chaos. The beauty of this dish is that it asks almost nothing of you except the willingness to toss everything on one pan and let the oven do the real work.

I made this for my sister last month when she was visiting, and she stood at the kitchen counter watching the chicken glisten under the broiler's final brush of glaze, asking if I'd learned to cook on a cooking show. I hadn't, of course, but the simplicity and the results felt so effortless that I understood why she asked. That's when I realized this recipe doesn't just feed people—it makes you look like you've got your kitchen life figured out.

Ingredients

• Boneless, skinless chicken thighs: Thighs are more forgiving than breasts and stay juicy even if you accidentally overcook them by a few minutes, which I've definitely done on busy weeknights.
• Brussels sprouts: Trim the stem ends and halve them so they nestle flat on the pan and get that crucial caramelized exterior.
• Red onion: The natural sugars caramelize beautifully alongside the vegetables, adding sweetness without any extra work.
• Dijon mustard and whole grain mustard: The combination gives you tangy depth plus little bursts of grain texture that make the glaze interesting.
• Honey: This balances the mustard's bite and helps everything glaze up gorgeously in the heat.
• Apple cider vinegar: A small splash brightens the whole flavor profile and keeps the glaze from becoming one-note.
• Smoked paprika: Just a quarter teaspoon adds a whisper of smokiness that ties the sweet and savory together.
• Garlic: Minced fresh garlic becomes mellow and almost sweet when roasted, threading through the glaze.

Instructions

Quickly chop vegetables, mince herbs, and blend sauces for faster, everyday meal preparation.

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Set your stage:

Preheat the oven to 220°C (425°F) and line your sheet pan with parchment paper or a light coating of oil. A hot oven is key to getting those vegetables caramelized before the chicken dries out.

Make the glaze:

Whisk together the Dijon mustard, honey, whole grain mustard, minced garlic, apple cider vinegar, and smoked paprika in a small bowl. You should have a glossy, somewhat thick mixture that coats the back of a spoon.

Prepare the chicken:

Pat the chicken thighs dry with a paper towel—this helps them brown better. Toss them with a tablespoon of olive oil, salt, and pepper, then add half of your glaze and toss again until each piece is coated.

Arrange the vegetables:

On your sheet pan, combine the halved Brussels sprouts and red onion wedges with two tablespoons of olive oil, salt, and pepper. Spread them out in a single layer, leaving space in the center for the chicken pieces.

Bring it together:

Nestle the glazed chicken thighs among the vegetables, skin side up. They'll cook in about 25 to 30 minutes, but you're aiming for an internal temperature of 74°C (165°F).

Final glaze boost:

In the last five minutes of cooking, brush the remaining glaze over the chicken. This creates that sticky, glossy finish that catches the light and makes everything look intentional.

Rest and serve:

Let everything sit for two to three minutes after removing from the oven. This resting time lets the juices redistribute in the chicken and keeps everything moist.

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My partner came home to the smell of this cooking and asked what restaurant had delivered before I'd even opened the oven door. When I told him I'd made it, he sat down looking slightly suspicious until he took the first bite of a crispy Brussels sprout with that caramelized edge. That's when I knew this recipe had earned its place in regular rotation.

Why Chicken Thighs Matter Here

Chicken thighs are more forgiving than breasts because they have more fat running through them, which means they stay tender even if you're not perfectly precise with timing. I learned this the hard way by overcooking chicken breast for years and wondering why restaurant chicken tasted better. The thighs also develop these gorgeous golden edges when roasted, while the undersides get a little caramelized where they touch the pan.

The Vegetables Are Your Secret Weapon

Brussels sprouts get a reputation for being divisive, but that's usually because they've been boiled or steamed until they're sad and sulfurous. Roast them hard at high heat, and they become almost sweet, with crispy leaves that shatter when you bite into them. The red onion adds a note of gentle sweetness and those soft, almost caramelized layers that make you feel like you've made something sophisticated.

Make It Your Own

This recipe is simple enough to follow exactly, but flexible enough that you can swap ingredients based on what you have or what you're craving. I've made it with baby potatoes instead of some of the Brussels sprouts, and with a handful of baby carrots for color, and both times it's been wonderful. The honey mustard glaze is really the backbone here, so as long as you keep that balanced, you can play with the supporting cast.

• If chicken thighs aren't available, use breasts but reduce the cooking time by about five minutes and check the internal temperature carefully.
• Parsley, fresh dill, or even a squeeze of lemon zest right before serving brightens everything up without changing the core of the dish.
• This reheats beautifully in a 180°C oven for about ten minutes, making it ideal for meal prep if you're thinking ahead.

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

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This is the kind of dinner that makes weeknight cooking feel less like a chore and more like something you actually want to do. One pan, forty-five minutes, and you've got something that tastes like you spent the afternoon thinking about dinner when really you were just in the kitchen for a few minutes of prep.

Recipe FAQs

→ Can I use chicken breasts instead of thighs?

Yes, boneless chicken breasts work well. Reduce cooking time to 20-25 minutes and check internal temperature reaches 165°F. Breasts may cook faster than thighs, so monitor closely to prevent drying.

→ What vegetables pair well with this dish?

Beyond Brussels sprouts and red onion, try adding baby potatoes, carrots, or sweet potato wedges. Cut vegetables uniformly for even roasting. Add heartier vegetables like potatoes with the sprouts, as they require similar cooking times.

→ How do I know when the chicken is done?

Use a meat thermometer to check the internal temperature reaches 165°F (74°C). The juices should run clear when pierced, and the meat should feel firm but springy. Visual cues include golden-brown skin and caramelized edges on the glaze.

→ Can I prepare the glaze in advance?

Absolutely. Whisk together the mustard, honey, garlic, vinegar, and spices up to 3 days ahead. Store in an airtight container in the refrigerator. Bring to room temperature before using for even coating.

→ Is this dish freezer-friendly?

Cooked portions freeze well for up to 3 months. Cool completely, then store in freezer-safe containers. Reheat in a 350°F oven for 15-20 minutes or until heated through. For best results, add a fresh drizzle of honey mustard after reheating.

→ What can I substitute for Dijon mustard?

Stone-ground mustard or yellow mustard work, though the flavor profile will shift. For a milder taste, use whole grain mustard exclusively. Avoid substituting with mayonnaise or other condiments as the acidity is crucial for the glaze balance.