Honey Mustard Chicken with Brussels Sprouts

There's something magic about opening the oven door and finding everything cooked to golden perfection on a single pan—no juggling multiple pots, no stress, just the aroma of caramelized Brussels sprouts and honey mustard coating the kitchen. I discovered this recipe on a Tuesday evening when I was determined to prove that sheet pan dinners didn't have to be boring, and somehow the combination of tangy mustard, sweet honey, and those crispy-edged sprouts became the dinner I actually wanted to make again. The chicken thighs stay impossibly juicy while the vegetables around them turn into little pockets of caramel and char, and honestly, that's when I knew this would become a regular rotation in my kitchen.

I made this for my sister's surprise dinner party last fall, and watching people's faces light up when they realized it was all cooked on one pan—while still tasting restaurant-quality—felt like I'd pulled off some kind of kitchen magic. She kept asking for the recipe, and when I explained how simple it was, she didn't believe me until she made it herself the following week and texted me a photo of her own golden sheet pan with a laughing emoji.

Ingredients

• Chicken thighs: Boneless, skinless thighs are the MVP here because they're forgiving, stay juicy, and cook faster than breasts while absorbing the glaze beautifully.
• Dijon and whole grain mustard: Using both gives you complexity—the Dijon brings sharp tanginess while the whole grain adds texture and earthiness.
• Honey: This balances the mustard's bite and helps create that gorgeous caramelized exterior when roasted.
• Apple cider vinegar: A small splash brightens everything and prevents the glaze from becoming too heavy.
• Brussels sprouts: Halving them gives you flat surfaces that kiss the pan and turn into crispy, caramelized treasures.
• Smoked paprika: Just a whisper of this adds depth and a subtle smoky note that ties the whole dish together.

Instructions

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Make your glaze first:

Whisk together the Dijon, whole grain mustard, honey, minced garlic, apple cider vinegar, and smoked paprika in a small bowl until it's smooth and glossy. This is your flavor foundation, so take a moment to taste it—it should make your mouth water with that perfect balance of sweet and tangy.

Prep the chicken:

Pat your thighs dry with paper towels, then toss them with a tablespoon of olive oil, salt, and pepper in a large bowl. Add half the glaze and coat everything evenly, letting those flavors start clinging to the chicken.

Season your vegetables:

On your sheet pan, toss the Brussels sprouts and red onion wedges with two tablespoons of olive oil, salt, and pepper, then spread them into an even layer leaving space in the center. This spreading matters because crowding the pan means steaming instead of caramelizing, and we're after that crispy, golden crust.

Nestle and roast:

Place your glazed chicken thighs among the vegetables, making sure they're sitting skin-side up so they can brown nicely. Slide everything into your preheated 425°F oven and let it work its magic for 25 to 30 minutes until the chicken hits 165°F internally and the sprouts are tender with charred edges.

Final glaze and rest:

In those last 5 minutes of cooking, brush the reserved glaze over the chicken thighs so it caramelizes and gets sticky. Once everything comes out of the oven, let it rest for a few minutes before serving—this keeps the chicken from drying out when you cut into it.

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What started as a midweek dinner solution turned into the meal I reach for when I want something that feels special without the stress, and somewhere along the way, it became the dish my friends request by name. There's comfort in knowing that in 45 minutes flat, you can have something that tastes like you spent hours in the kitchen.

Why Thighs Over Breasts

Chicken thighs are darker meat with more fat running through them, which means they forgive overcooking and stay tender even if your oven runs a little hot. The first time I made this with breasts, they turned out slightly dry, so I switched back to thighs and never looked back—they also brown better and create those crispy edges that make people think you know what you're doing.

The Brussels Sprouts Magic

The secret to perfect roasted Brussels sprouts is giving them real estate on the pan so they make contact with the hot surface instead of steaming in their own moisture. When you halve them and spread them cut-side down, they caramelize into something almost sweet, with crispy edges that contrast beautifully against the tender centers.

Make It Your Own

This recipe is incredibly flexible, and I've played with it a dozen different ways depending on what's in my fridge or what I'm craving. Swap in baby potatoes or carrots if you want more substance, add red pepper flakes for heat, or finish with a sprinkle of fresh parsley and lemon zest for brightness. Use whatever vegetables make you happy because the glaze is forgiving enough to make almost anything taste good together.

• If you use chicken breasts instead of thighs, reduce the cooking time to 20 to 25 minutes and check the temperature carefully to avoid drying them out.
• Make the glaze ahead of time and store it in the fridge for up to three days so you can throw this together on a genuinely busy weeknight.
• A crisp white wine like Chardonnay or a light Pinot Noir pairs beautifully and cuts through the richness of the glaze.

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This sheet pan dinner has genuinely changed how I think about weeknight cooking because it proved that simple, honest ingredients roasted together can taste absolutely incredible. Every time I make it, I'm reminded that the best meals are often the ones that don't require a fussy technique, just good timing and a hot oven.

Recipe Questions & Answers

→ Can I use chicken breasts instead of thighs?

Yes, boneless chicken breasts work well. Reduce the cooking time by 5-8 minutes to prevent drying, and check for an internal temperature of 165°F.

→ What vegetables can I add or substitute?

Baby potatoes, carrots, or sweet potatoes make excellent additions. You can replace Brussels sprouts with broccoli florets or green beans if preferred.

→ How do I store leftovers?

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes to maintain texture.

→ Can I make the glaze ahead of time?

Absolutely. The honey mustard glaze can be prepared up to 3 days in advance and stored in the refrigerator. Whisk well before using.

→ What temperature should the chicken reach?

The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer to ensure doneness without overcooking.

→ Is this suitable for meal prep?

Yes, this meal prep beautifully. Portion into containers with chicken and vegetables together for balanced lunches throughout the week.