Honey Mustard Chicken with Brussels Sprouts (Printable)

Tender chicken glazed in honey mustard roasted with Brussels sprouts and red onion for a complete one-pan meal.

# 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 - 1.1 lbs 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

# How to Make It:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with oil.
02 - In a small mixing 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 of the honey mustard glaze and toss to coat evenly.
04 - On the prepared sheet pan, combine halved 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 layer, leaving space in the center for the chicken.
05 - Nestle the glazed chicken thighs among the vegetables on the sheet pan, spacing them evenly.
06 - Roast in the preheated oven for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F and the vegetables are tender with caramelized edges.
07 - During the final 5 minutes of cooking, remove the pan from the oven and brush the chicken with the remaining honey mustard glaze, then return to the oven to finish cooking.
08 - Remove from oven and allow the pan to rest for 2 to 3 minutes before serving while still hot.

# Expert Tips:

01 -
  • Everything cooks on one sheet, which means less cleanup and more time enjoying your meal instead of scrubbing pans.
  • The honey mustard glaze creates this beautiful glossy coating that tastes way more complicated than it actually is to make.
  • Chicken thighs stay juicy and forgiving, so even if your oven runs hot or cold, you'll still end up with something delicious.
02 -
  • Dry your chicken before seasoning—moisture is the enemy of browning, and you want that skin to get golden and crispy, not steamed.
  • Don't skip the final glaze brush in the last few minutes; that's what transforms it from good to the kind of dish people ask you to make again.
03 -
  • Don't crowd the pan—if your sheet is too small, use two pans or work in batches because vegetables need breathing room to caramelize instead of stew.
  • Save a little glaze on the side before tossing the chicken, so you have something gorgeous to brush on at the end when everything is nearly done cooking.
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