Honey Mustard Sheet Pan Chicken Thighs with Brussels Sprouts
Dinner doesn’t take much effort with these Honey Mustard Sheet Pan Chicken Thighs and Brussels Sprouts. The chicken and Brussels sprouts roast together in a sweet and tangy honey mustard sauce, with the sprouts getting nicely browned around the edges.
It’s perfect for a busy weeknight, an easy family meal, or a cozy fall dinner. There’s minimal prep, everything cooks on one pan, and cleanup is quick too.
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For another easy chicken dinner, try my Sheet Pan Chicken Fajitas next.
How to Make Honey Mustard Sheet Pan Chicken Thighs
Here are the ingredients you need to make these Sheet Pan Honey Mustard Chicken Thighs and Brussels Sprouts, plus step by step instructions for how to make them.
Ingredients
- ¼ cup olive oil, divided
- 2 tbsp lemon juice, divided
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tbsp minced garlic
- ¼ tsp salt
- ¼ tsp pepper
- 4 chicken thighs
- 12 oz Brussels sprouts, cut in half or larger ones into thirds
Step by Step Instructions
1. Preheat the oven to 425°F. Lightly grease a medium sheet pan and set it aside. Cut the Brussels sprouts in half, or into thirds if they’re larger.
2. In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until well combined.
3. Arrange the chicken thighs on the prepared sheet pan. Brush the honey mustard mixture generously over both sides of the chicken.
4. Place the Brussels sprouts in a medium bowl and toss with the remaining olive oil and lemon juice until lightly coated. Spread them around the chicken in a single layer so they have room to roast.
5. Bake for about 30 minutes, or until the Brussels sprouts are tender and browned around the edges and the chicken is cooked through. The thickest part of the chicken should reach an internal temperature of 165°F.
This honey mustard chicken is an easy weeknight dinner with plenty of sweet and tangy flavor. Serve it as is for a simple meal, or add rice, mashed potatoes, or some crusty bread on the side. With minimal prep and only one pan to clean, it’s an easy one to add to the dinner rotation.
More Easy Chicken Dinners
- Sheet Pan Honey Garlic Chicken and Veggies
- Slow Cooker Garlic Parmesan Chicken and Potatoes
- Chicken and Stuffing Pot Pie Casserole
- Slow Cooker Chicken and Gravy
Honey Mustard Sheet Pan Chicken Thighs with Brussels Sprouts
Ingredients
- ¼ cup olive oil, divided
- 2 tbsp lemon juice, divided
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tbsp minced garlic
- ¼ tsp salt
- ¼ tsp pepper
- 4 chicken thighs
- 12 oz Brussels sprouts, cut in half or larger ones into thirds
Instructions
- Preheat the oven to 425°F. Lightly grease a medium sheet pan and set it aside. Cut the Brussels sprouts in half, or into thirds if they’re larger.
- In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until well combined.
- Arrange the chicken thighs on the prepared sheet pan. Brush the honey mustard mixture generously over both sides of the chicken.
- Place the Brussels sprouts in a medium bowl and toss with the remaining olive oil and lemon juice until lightly coated. Spread them around the chicken in a single layer so they have room to roast.
- Bake for about 30 minutes, or until the Brussels sprouts are tender and browned around the edges and the chicken is cooked through. The thickest part of the chicken should reach an internal temperature of 165°F.
