Honey Mustard Chicken & Brussels Sprouts: The Meal You Didn’t Know You Needed

Picture this: crispy-skinned chicken, glazed in a sweet-tangy honey mustard sauce, paired with caramelized Brussels sprouts that actually taste good. No sad, soggy veggies here. This dish is the ultimate weeknight hero—quick, flavorful, and borderline addictive.

It’s the kind of meal that makes you wonder why you ever settled for bland chicken breasts. And the best part? You probably have most of the ingredients already.

Let’s get cooking.

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Why This Recipe Slaps

Honey mustard chicken is a classic, but pairing it with roasted Brussels sprouts? That’s where the magic happens. The sprouts soak up the sauce, turning into little flavor bombs.

The chicken stays juicy, the sauce caramelizes, and your taste buds throw a party. Plus, it’s a one-pan wonder—minimal cleanup, maximum satisfaction. Even Brussels sprout haters might reconsider their life choices after trying this.

Ingredients You’ll Need

Chicken thighs (4-6, bone-in, skin-on for maximum flavor)
Brussels sprouts (1 lb, trimmed and halved)
Olive oil (2 tbsp, because we’re not animals)
Dijon mustard (2 tbsp, for that fancy tang)
Honey (2 tbsp, because sweet and savory is a power couple)
Garlic (3 cloves, minced—don’t skimp)
Salt and pepper (to taste, but be generous)
Paprika (1 tsp, for a smoky kick)
Lemon juice (1 tbsp, to brighten things up)

Step-by-Step Instructions

Preheat your oven to 400°F (200°C).
No one likes a lukewarm meal.
Season the chicken with salt, pepper, and paprika. Pat the skin dry—this is the secret to crispiness.
Whisk the sauce: Combine honey, Dijon mustard, garlic, and lemon juice in a bowl. Taste it.
Try not to drink it.
Toss the Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet like they owe you money.
Arrange the chicken on top of the sprouts. Brush half the sauce over the chicken.
Save the rest for later.
Roast for 25 minutes, then brush with the remaining sauce. Roast another 10-15 minutes until the chicken hits 165°F internally.
Broil for 2-3 minutes if you want extra crispy skin. You do.
Trust me.
Let it rest for 5 minutes. I know it’s hard, but patience is a virtue.

How to Store This Masterpiece

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep the texture intact—microwaving turns it into a sad, soggy mess.

You can also freeze the chicken (without sprouts) for up to 2 months, but let’s be real, it won’t last that long.

Why This Recipe Is a Win

It’s balanced—protein, veggies, and flavor in one pan. It’s easy—no fancy techniques, just roasting. And it’s versatile—swap ingredients (see below) or serve it with rice, quinoa, or even mashed potatoes.

Plus, Brussels sprouts are packed with fiber and vitamins, so you can pretend this is health food. I won’t judge.

Common Mistakes to Avoid

Using boneless, skinless chicken: You’ll miss out on flavor and texture. Don’t do it.
Overcrowding the pan: Give the sprouts space to caramelize, not steam.
Skipping the broil step: Crispy skin is non-negotiable.
Drowning the chicken in sauce: Brush, don’t drench.
Too much sauce = soggy disaster.

Alternatives for Picky Eaters

Not a fan of Brussels sprouts? Try broccoli, carrots, or even sweet potatoes. Swap honey for maple syrup if you’re feeling fancy.

Vegan? Use tofu or chickpeas and vegan mayo in the sauce. The world is your oyster—though oysters in honey mustard might be a stretch.

FAQs

Can I use chicken breasts instead?

You can, but they dry out faster.

If you insist, reduce the cooking time by 5-7 minutes and pray to the culinary gods.

What if I hate mustard?

Then this recipe might not be for you. But try it with half the mustard—you might surprise yourself.

Can I prep this ahead?

Yes! Mix the sauce and chop the sprouts the night before.

Assemble and roast when ready. Easy peasy.

Why are my sprouts mushy?

You probably didn’t space them out or roasted them too long. Spread ’em out and keep an eye on the clock.

Final Thoughts

This honey mustard chicken and Brussels sprouts combo is a game-changer.

It’s stupidly simple, ridiculously tasty, and makes you look like you know what you’re doing in the kitchen. Whether you’re cooking for yourself or impressing guests, this dish delivers. Now go forth and roast like a pro.

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