Honey Mustard Chicken with Brussels Sprouts is a delicious one pan wonder meal! Chicken thighs bake up to juicy perfection one the same pan with nutrient-rich Brussels sprouts, meaning you’ll have less dishes to wash! This sheet pan chicken thighs recipe is naturally gluten free, paleo, and grain free.
And just like that Fall produce has me baking up a storm. Oh how I love a good one pan meal chalked full of flavor and delicious produce. Plus sheet pan meals are so easy to prep. Easy dinner prep + easy cleanup = one happy cook in the kitchen. Do you agree? My friend Maria Lichty (from two peas and their pod) does, and she has 115 deliciously easy ways to prove it! I’m super excited to be sharing this recipe from her NEW cookbook! That girl has major RECIPE CREATING talent.
Her new cookbook, titled “Two Peas & Their Pod: Favorite Everyday Recipes from Our Family Kitchen” was released September 3rd, 2019. The book has over 330 pages of recipes and cooking tips to make meal prep as easy as possible.
One of the recipes that stuck out to me the most was this honey mustard chicken and brussel sprouts. Because, as mentioned above, it’s packed full for veggies and other delicious flavors. I call it a light & cozy one pan wonder. Ahhhh best of both worlds!
Honey Mustard Chicken with Brussels Sprouts
In her book, Maria says,
“Josh and I came up with this [honey mustard chicken] recipe because, like you, we wanted a really, really easy way to whip up a delicious chicken dish that didn’t involve roasting for an hour or dirtying up a bunch of pans.“
Yep, Maria gets us. We want easy one pan dinners, and not much is simpler than cooking honey mustard glazed sheet pan chicken thighs next to Brussels sprouts! This meal isn’t just easy though, it is full of flavor, too.
If you have never eaten vegetables after they caramelize in the oven, you really need to try them ASAP. Caramelization is a process where the natural sugars in food (in this case, Brussels sprouts, break down, creating a golden brown exterior and natural sweetness that you will absolutely love.
As is the case with many of the recipes in Maria’s book, swapping ingredients doesn’t require too much effort. For example, in this honey mustard chicken recipe:
Can I make sheet pan chicken breasts?
Yes, you can! If you prefer white meat chicken, you can sub chicken breasts for chicken thighs. Regardless of what type of chicken you use, you will make the honey mustard chicken recipe the same way. To avoid dry chicken, just be sure to use skin-on chicken pieces. Also, if the breasts are on the large side, you may need to increase the cooking time by a few minutes.
Keep in mind that to be safe for eating, chicken must reach an internal temperature of 165 degrees F.
Now, that being said, let’s talk about the sauce!
This is the KEY to a flavorful juicy chicken. Chicken thighs or breast, either work. And it is one of the easiest, tastiest sauces you’ll ever make, promise. Oh yes!
Here’s whatcha need for the Honey Mustard Chicken Sauce!
- Dijon mustard
- Olive oil
- LOVE! Just kidding, I added that in to see if you were paying attention. Although food love is important. 😉
Just brush that sauce on chicken before baking and your good to go!
What veggies are best with honey mustard chicken?
If you don’t care for Brussels sprouts but you want to keep the recipe low carb and paleo-friendly, you can use any of these low carb veggies instead.
You might remember my honey mustard baked fish recipe. That was also a one-pan wonder meal with fish and veggies baked on a sheet pan. And of course, it’s still a favorite around here. Can you tell I love a good honey mustard sauce? Yep, my go to for fish and chicken, for sure!
Other sheet pan dinner recipes to try:
- Sheet Pan Pistachio Crusted Salmon with Glazed Carrots
- Persian Spiced Pan Roasted Chicken
- Easy Sheet Pan Jerk Salmon with Veggies
Alright my friends, let’s dig into this wonder FALL one pan meal.Print
Honey Mustard Chicken with Brussels Sprouts is a delicious one pan wonder meal! Chicken thighs bake up to juicy perfection one the same pan with nutrient-rich Brussels sprouts, meaning you’ll have less dishes to wash! This sheet pan chicken thighs recipe is paleo, gluten free, and low carb.
- Nonstick cooking spray
- 1⁄4 cup plus 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice (1 lemon)
- 1 tablespoon Dijon mustard
- 1 tablespoon whole-grain mustard
- 1 tablespoon honey
- 3 garlic cloves, minced
- Kosher salt and freshly ground black pepper
- 2 pounds bone-in, skin-on chicken thighs (4 medium thighs)
- 1 1⁄2 pounds Brussels sprouts, halved
- 1⁄4 large red onion, sliced
- Preheat the oven to 425°F. Grease a large baking sheet with nonstick cooking spray and set aside.
- In a medium bowl, whisk together the 1⁄4 cup olive oil, 1 tablespoon of the lemon juice, the Dijon mustard, whole-grain mustard, honey, and garlic. Season with salt and pepper to taste.
- Use tongs to dip the chicken thighs in the sauce, coating both sides. Place the thighs on the prepared baking sheet. Discard any remaining sauce.
- In a medium bowl, combine the Brussels sprouts and red onion. Drizzle with the remaining 2 tablespoons olive oil and 1 tablespoon lemon juice and toss until well coated. Arrange the sprouts around the chicken on the baking sheet, making sure they aren’t overlapping. Season with salt and pepper.
- Roast for 30 to 35 minutes, until the chicken is golden brown and has an internal temperature of 165°F and the Brussels sprouts are crispy. Serve hot.
- Nutrition below based on chicken thighs with skin taken off before eating.
- Category: dinner
- Method: oven
- Cuisine: American
Keywords: honey mustard chicken, sheet pan dinner chicken, sheet pan chicken thighs
Favorite one pan meal on your dinner rotation? Do share!