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- 4 boneless, skinless chicken thighs - 1 lb Brussels sprouts, trimmed and halved - 3 tablespoons honey - 3 tablespoons Dijon mustard - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon smoked paprika - Salt and pepper to taste - Fresh parsley, chopped for garnish Gathering the right ingredients is key to making this dish shine. First, you need chicken thighs. I love using boneless and skinless thighs because they stay juicy and tender during cooking. You’ll also want fresh Brussels sprouts. Trim them and cut them in half. This helps them cook evenly and soak up flavor. Next, you’ll need honey and Dijon mustard. These two ingredients create that sweet and tangy glaze you’ll love. Don’t forget the olive oil! It helps the chicken and Brussels sprouts roast beautifully. For seasoning, garlic adds a nice kick. Smoked paprika gives a warm, earthy flavor. Salt and pepper are must-haves for basic seasoning. Finally, fresh parsley adds a pop of color and freshness when you serve the dish. Each ingredient plays an important role in creating a balanced, delicious meal. 1. Preheat your oven to 400°F (200°C). This high heat helps cook the chicken and Brussels sprouts perfectly. 2. In a small bowl, mix honey, Dijon mustard, olive oil, minced garlic, smoked paprika, salt, and pepper. Whisk until smooth. This mixture is your honey mustard marinade. 1. In a large bowl, add the chicken thighs. Pour half the honey mustard marinade over them. Toss well to coat each piece. 2. On a large baking sheet lined with parchment paper, place the marinated chicken thighs on one side. 3. On the other side, add the halved Brussels sprouts. Drizzle the remaining marinade over them and toss to coat evenly. 4. Spread the chicken and Brussels sprouts out on the sheet. This helps them roast evenly. 1. Bake in the preheated oven for 25-30 minutes. Check that the chicken reaches an internal temperature of 165°F (75°C). The Brussels sprouts should be golden and tender. 2. When done, take the sheet pan out of the oven. Let the dish rest for a few minutes. This helps the juices settle. 3. Before serving, sprinkle fresh parsley on top for a bright finish. To ensure your chicken is juicy, pay attention to its internal temperature. Aim for 165°F (75°C). Use a meat thermometer to check this. For marination, let the chicken soak for at least 30 minutes. If you have more time, marinate for up to 4 hours in the fridge. This helps the flavors to really soak in. Caramelization adds great flavor. To achieve this, roast your Brussels sprouts until they are brown and tender. Spread them out on the pan. This helps them cook evenly. For trimming, cut off the tough ends and then slice each sprout in half. This simple step ensures they cook faster and absorb more flavor. Pair this dish with fluffy rice or a fresh salad. Both add nice balance to the meal. For garnishing, sprinkle chopped parsley on top just before you serve. This adds color and freshness. You can also add a squeeze of lemon for a touch of brightness. Enjoy your meal! {{image_2}} You can easily change the taste of this dish. Try adding spices like thyme or rosemary. A sprinkle of chili flakes can give it a nice kick. For herbs, fresh dill or cilantro works great. You can also mix up the marinade. Swap honey for maple syrup for a different sweet taste. Or use whole grain mustard for added texture and flavor. Feel free to add other veggies to the pan. Carrots, sweet potatoes, or green beans can work well. For seasonal variations, think about using butternut squash in the fall. In the summer, zucchini and bell peppers add a nice touch. Just cut them into similar sizes for even cooking. If you want to switch from chicken thighs, try chicken breasts or drumsticks. You can even use turkey thighs for a leaner option. If using different proteins, adjust cooking times. Chicken breasts may cook faster, around 20-25 minutes. If you use pork or beef, check for doneness with a meat thermometer. Aim for safe internal temperatures of 165°F (75°C) for chicken and 145°F (63°C) for pork. You can store leftovers in the fridge for up to three days. Use an airtight container to keep them fresh. This helps prevent strong smells and moisture loss. When reheating, make sure the chicken reaches 165°F (75°C) to ensure it's safe to eat. Yes, you can freeze the cooked dish. Let it cool completely before packing. Use freezer-safe bags or containers for best results. To thaw, place it in the fridge overnight. For reheating, use an oven at 350°F (175°C) until heated through. This keeps the chicken juicy and the Brussels sprouts tender. To check if chicken is cooked through, use a meat thermometer. Insert it into the thickest part of the chicken. The safe internal temperature should be 165°F (75°C). If you don’t have a thermometer, cut into the chicken. It should be white and juices should run clear. This method works but can be less precise. Always aim for that 165°F mark for safety. Yes, you can use bone-in chicken. Bone-in pieces take longer to cook. You should increase the baking time to about 35-40 minutes. Always check the internal temperature with a meat thermometer. It should still reach 165°F (75°C). For best results, keep the marinade the same for great flavor. Many sides pair well with this dish. Here are some tasty options: - Roasted potatoes: Their soft texture complements the chicken well. - Green beans: They add a nice crunch and color to the plate. - Quinoa salad: This provides a healthy and filling side. - Mixed greens salad: A fresh salad balances the meal nicely. These sides will enhance your dining experience and make your meal more complete. In this article, we explored how to make a delicious sheet pan honey mustard chicken with Brussels sprouts. We covered the main ingredients and seasoning, plus steps for preparation and cooking. I shared tips for perfecting the chicken and Brussels sprouts, along with serving suggestions. You can also customize the dish with different flavors, vegetables, or proteins. Remember, proper storage will keep your leftovers fresh. Enjoy making this dish and feel free to experiment!

Sheet Pan Honey Mustard Chicken Brussels

Savor the deliciousness of Sheet Pan Honey Mustard Chicken and Brussels with this easy recipe that takes just minutes to prepare! This meal combines tender chicken thighs with caramelized Brussels sprouts, all tossed in a flavorful honey mustard marinade. Perfect for a quick weeknight dinner, this dish delights the taste buds and makes cleanup a breeze. Click through to discover how to create this mouthwatering meal that your family will love!
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Ingredients
  

4 boneless, skinless chicken thighs

1 lb Brussels sprouts, trimmed and halved

3 tablespoons honey

3 tablespoons Dijon mustard

2 tablespoons olive oil

3 cloves garlic, minced

Salt and pepper to taste

1 teaspoon smoked paprika

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a small bowl, whisk together the honey, Dijon mustard, olive oil, minced garlic, smoked paprika, salt, and pepper until well combined. This will be your marinade.

      In a large mixing bowl, add the chicken thighs and pour half of the honey mustard marinade over them. Toss to coat thoroughly.

        Place the marinated chicken thighs on one side of a large baking sheet lined with parchment paper.

          On the other side of the baking sheet, add the halved Brussels sprouts. Drizzle the remaining marinade over the Brussels sprouts and toss to coat evenly.

            Ensure the chicken and Brussels sprouts are spread out evenly on the sheet pan for even roasting.

              Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature of 165°F/75°C) and the Brussels sprouts are caramelized and tender.

                Remove from the oven and let rest for a few minutes before serving.

                  Garnish with freshly chopped parsley before serving.

                    Prep Time: 10 mins | Total Time: 40 mins | Servings: 4