Honey Mustard Chicken Brussels (Printable Version)

Juicy chicken glazed with honey mustard, roasted with caramelized Brussels sprouts on a single pan.

# 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

# How to Make It:

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 to coat evenly.
04 - On the 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 baking sheet, distributing 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, brush the chicken with the remaining honey mustard glaze.
08 - Remove from oven and let rest for 2 to 3 minutes before serving hot.

# Expert Tips:

01 -
  • Everything cooks together while you pour a drink and pretend you had a plan the whole time.
  • The glaze creates this sticky, caramelized magic that makes people ask for the recipe before dessert even arrives.
  • Brussels sprouts actually taste like something worth eating instead of something you force down.
02 -
  • Don't skip patting the chicken dry—wet skin never browns, and brown is where the flavor lives.
  • The Brussels sprouts need space and a hot pan to caramelize, so don't pile them on top of each other or they'll steam and turn mushy instead of crispy.
03 -
  • Mix the glaze the night before and refrigerate it—flavors deepen and you move faster the next evening.
  • If your Brussels sprouts are large, quarter them instead of halving so they cook in the same time as everything else.
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