Save to Pinterest This Sheet Pan Honey Mustard Chicken with Brussels Sprouts brings together the perfect balance of sweet, tangy, and savory flavors in one simple dish. Juicy chicken thighs are coated in a homemade honey mustard glaze that caramelizes beautifully in the oven, while Brussels sprouts and red onion roast alongside, soaking up all the delicious flavors. The beauty of this meal lies in its simplicity—everything cooks together on one pan, meaning less cleanup and more time to enjoy your evening.
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The honey mustard glaze is truly the star of this dish—a harmonious blend of Dijon mustard, honey, whole grain mustard, garlic, apple cider vinegar, and a hint of smoked paprika. Half is used to coat the chicken before roasting, creating a flavorful base, while the remainder is brushed on during the final minutes of cooking to create a glossy, flavor-packed finish that will have everyone asking for seconds.
- For the chicken: 4 boneless, skinless chicken thighs (about 600 g), 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- For the vegetables: 500 g Brussels sprouts (trimmed and halved), 1 medium red onion (cut into wedges), 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- For the honey mustard glaze: 3 tablespoons Dijon mustard, 2 tablespoons honey, 1 tablespoon whole grain mustard, 2 cloves garlic (minced), 1 tablespoon apple cider vinegar, 1/4 teaspoon smoked paprika
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- 1. Prepare the oven and baking sheet
- Preheat your oven to 220°C (425°F). Line a large baking sheet with parchment paper or lightly grease it.
- 2. Make the honey mustard glaze
- In a small bowl, whisk together Dijon mustard, honey, whole grain mustard, garlic, apple cider vinegar, and smoked paprika to make the glaze.
- 3. Season and glaze the chicken
- Pat chicken thighs dry. 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.
- 4. Prepare the vegetables
- On the baking sheet, combine Brussels sprouts and red onion with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread into an even layer, leaving space for the chicken.
- 5. Arrange on sheet pan
- Nestle the glazed chicken thighs among the vegetables on the sheet pan.
- 6. Roast
- Roast in the preheated oven for 25–30 minutes, or until the chicken is cooked through (internal temp 74°C/165°F) and vegetables are tender and caramelized.
- 7. Apply final glaze
- In the final 5 minutes, brush chicken with the remaining glaze.
- 8. Rest and serve
- Remove from oven, rest for 2–3 minutes, and serve hot.
For the best results, don't overcrowd the sheet pan—the vegetables need space to roast properly rather than steam. If needed, use two pans to ensure everything cooks evenly. The chicken should reach an internal temperature of 74°C (165°F), but be careful not to overcook, as chicken thighs can dry out. A meat thermometer is helpful for precise doneness.
This recipe is wonderfully versatile. Swap chicken thighs for chicken breasts if preferred, but adjust the cooking time as breasts cook faster. For extra color and flavor, add baby potatoes or carrots alongside the Brussels sprouts. The vegetables can be customized based on seasonal availability—try with butternut squash in the fall or asparagus in spring. For a spicier version, add a pinch of cayenne pepper to the honey mustard glaze.
Serve this sheet pan dinner with a simple green salad for a complete meal. For a heartier option, add a side of fluffy quinoa or crusty bread to soak up the delicious sauce. Garnish with fresh parsley or lemon zest before serving for a bright finish. This meal pairs beautifully with a crisp Chardonnay or light-bodied Pinot Noir for a restaurant-quality dining experience at home.
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This Sheet Pan Honey Mustard Chicken with Brussels Sprouts exemplifies how a few quality ingredients and simple techniques can create a memorable meal with minimal effort. Perfect for busy weeknights yet impressive enough for weekend entertaining, it's the kind of recipe you'll find yourself returning to again and again. The combination of tender chicken, sweet-tangy glaze, and caramelized vegetables creates a symphony of flavors that makes dinner time something to look forward to.
Recipe FAQs
- → What cut of chicken works best?
Boneless, skinless chicken thighs are ideal for moist and tender results, but chicken breasts can be used with slightly shorter cooking times.
- → Can I substitute vegetables?
Yes, baby potatoes or carrots make excellent additions for variety and color, roasting well alongside Brussels sprouts.
- → How do I know when the chicken is cooked?
The internal temperature should reach 74°C (165°F). Alternatively, cut into the thickest part to ensure juices run clear.
- → What glazing technique enhances flavor?
Brushing additional honey mustard glaze in the last 5 minutes of roasting adds a glossy, flavorful finish to the chicken.
- → What side drinks complement this dish?
Light-bodied wines like crisp Chardonnay or Pinot Noir complement the sweet and tangy honey mustard flavors beautifully.
