Honey Mustard Sheet Pan Chicken with Brussels Sprouts
Updated October 09, 2019
This Honey-Mustard Sheet Pan Chicken with Brussels Sprouts is a perfect fall weeknight recipe that has maximum flavor and minimal dishes! It is a family favorite chicken recipe!
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When it comes to weeknight meals, it doesn’t get much better than a sheet pan meal. The oven does all of the work, the dishes are minimal, and you’re left with a delicious dinner. Veggies and protein, all on one pan! It’s just right for a busy family or for making and having leftovers for a couple lunches! this Honey Mustard Sheet Pan Chicken with Brussels Sprouts is an easy weeknight meal that is especially delicious during the fall months.
I’m excited to share this recipe from our cookbook, Two Peas & Their Pod Cookbook. Our cookbook is filled with family friendly recipes that are approachable and made with everyday ingredients, just like this easy chicken dinner recipe. It is a family favorite and I think your family will love it too!
Use Bone-In Chicken Thighs
Instead of using an entire chicken, we like to use bone-in, skin-on thighs. They take a lot less time to cook, and the skin gets a golden-brown crispiness that adds some delicious flavor. Getting bone-in thighs keeps everything extra juicy while it bakes in the oven.
We don’t recommend using chicken breasts for this recipe because they tend to dry out more than thighs. The thighs are nice and juicy and perfect for sheet pan recipes.
Bring on the Brussels Sprouts
A lot of people don’t have Brussels sprouts very high on their list of favorite veggies. When they’re roasted just right, though, they get a delicious, caramelized crunch on the outer leaves and have amazing flavor! In this Honey-Mustard Chicken with Brussels Sprouts recipe, they crisp up right next to the chicken and absorb some amazing flavor from the juices in the pan. Even hesitant kids who give it a try admit it’s pretty good!
Easy Honey Mustard Sauce
The secret is in the sauce here! While this recipe would absolutely be delicious with just a little oil, salt, and pepper, I take a couple extra minutes to stir up a honey-mustard sauce. It’s a super simple recipe made from ingredients you probably already have, and it makes the chicken a little tangy and very delicious!
How to Make Sheet Pan Chicken
- For this chicken recipe, you want the oven at 425°F to get the chicken and Brussels sprouts nice and crispy. Grease a large baking sheet with cooking spray. For easy clean up, you can line the pan with aluminum foil and spray it.
- In a medium bowl, whisk together 1⁄4 cup of the olive oil, 1 tablespoon of the lemon juice, the two mustards, honey, and garlic. Add salt and pepper, to your preference.
- Grab your tongs and use them to dip the chicken thighs in the sauce bowl, coating both sides and then moving them onto the already-prepared baking sheet. Throw away any unused sauce.
- In a medium bowl, combine the Brussels sprouts and red onion. Drizzle with your remaining 2 tablespoons of olive oil and 1 tablespoon of lemon juice, giving it all a good toss until everything is totally coated.
- Arrange the sprouts and onion around the chicken on the baking sheet. Make sure they aren’t overlapping since we want everything to cook evenly and get that perfect, delicious crisp on the sprouts!
- Give it all one last season with salt and pepper and admire your colorful, delicious dinner that’s about to make your house smell amazing.
- Roast for 30 to 35 minutes, until the chicken is golden brown and has an internal temperature of 165°F. The edges of the Brussels sprouts should be lightly browned and crispy.
- Serve it right away and enjoy your delicious meal and your sink with minimal dishes!
Two Peas & Their Pod Cookbook
Make sure you check out our cookbook for more delicious and EASY recipes! The book is filled with 115 of our very favorite recipes, everything from breakfast to dessert! There are also gorgeous photos, tips, and stories! It is a cookbook you will use over and over again! Get your copy TODAY!
More Sheet Pan Recipes:
Once you try a sheet pan recipe, you’ll want a new one for every night of the week! Try incorporating one of these yummy dishes into your next meal plan:
- Sheet Pan Lemon Thyme Chicken with Smoked Paprika Potatoes
- Veggie Sheet Pan Nachos
- Sheet Pan Pasta Bake with Chicken and Kale
- Chicken Fajitas
- Sheet Pan Baked Salmon with Asparagus
- Sheet Pan Balsamic Chicken
- Sheet Pan Pesto Gnocchi
Honey Mustard Sheet Pan Chicken with Brussels Sprouts
Ingredients
- Nonstick cooking spray
- 1/4 cup plus 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 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
Instructions
- Preheat the oven to 425°F. Grease a large baking sheet with nonstick cooking spray and set aside. For easy clean up, you can line the pan with foil.
- 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 and onion 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
Have you tried this recipe?
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I need to serve this for dinner soon! Delicious!
This recipe was easy to prepare and simply delicious. I made an extra batch of sauce to be served at the table which enhanced the goodness.
I made this for dinner last night and it was delicious! Super easy to make, by the time the oven was preheated I had everything prepped! The only change I would make in the future is make a little more sauce as it was so good that I wanted my chicken coated more, and more drippings for over rice. Thanks for a great recipe!
(tried to rate it 5 stars but the stars wouldn’t save)
Tasty dish. I agree with the other comments to have some extra sauce made for the Brussel sprouts and chicken + rice. Easy to prepare and super delicious.
This was so easy to make and my kids loved it.
CAN I use skinless thighs
Sure, they won’t be as juicy but still good!
Several mentioned making addl sauce
Do they mean what’s coated on the chicken to have extra ???
Maybe boil it since raw chicken was unit they use to serve ???
Love this recipe, just had it again tonight. I add a whole onion or sometimes even two…just a quarter of one is way too chintzy IMO.
I am all about more onion:) Glad you liked the recipe!
I made this delicious meal last night to great reviews!
Will make it again but wait to add the Brussels sprouts 15 min later.
Smelled so good while cooking!
Made it last night with skinless thighs and it was delicious. My only change would be to roast the sprouts and onions on a separate pan for less time. The sprouts were way too done for me. I will definitely make it again. It would be good with boneless breasts too. And agree, set a little sauce aside before you coat your chicken. It was very good.
This was absolutely easy and delicious! Already made this two weeks in a row.
Glad it’s a favorite!
The vinaigrette is so delicious, I was eating it by the teaspoon. All around delicious recipe that was easy to make. Made some brown rice in the instant pot while cooking the rest of the meal.
Glad you enjoyed the recipe! Thanks for coming back to let us know!
The chicken was good but people wondered where the mustard was. I’m going to make it again & marinate the chicken in the mustard sauce for a while, maybe even overnight to see if I can capture more of the mustard flavor.
What if I do not have whole grain mustard? What else can I use making it for dinner
Dijon mustard!
I had chicken tenders already so used those. Family liked it! I baked at 375 degrees instead of 425 so as not to dry out the breasts. Meat turned out moist and saucy, not crispy but still delicious. Brussels sprouts were perfect.
So delicious and so easy. Thanks for the great recipe!
You are welcome!
I made this tonight and OMG it was delicious. This is definitely going to be a regular dinner item from now on. So good!!!
I doubled the sauce and didn’t discard after I dipped the chicken in it. I threw the leftover sauce in a pan and brought it to a boil. So yummy!!
Can I use boneless skinless chicken? If so what do I cook it at and for how long
This was really good! Next time I will make more sauce.
This looks delicious, but can you suggest some other veggie than Brussels sprouts that might work?
butternut squash, sweet potatoes, potatoes, cauliflower
Amazing! My kids and husband loved it! I will be making this again for sure!
Excellent and so easy! Will be on rotation in our house. I used boneless skinless thighs bc that what I had on hand and didn’t have to adjust the time too much.
Finally a recipe with clear, detailed directions. I wouldn’t change a thing about the meal. It was absolutely delicious, super easy, and a quick cleanup.
Flavor-wise, this is delicious. Unfortunately the cooking times don’t work for both the Brussels sprouts and the chicken at the same time. I ended up with burnt sprouts and rubbery chicken skins.
If you want to use one pan, I’d suggests cooking the bone-in thighs longer (40-45) and not adding the Brussels sprouts until the last 15-20 minutes.
Great flavor. Easy.
I want to try brussel sprouts and chicken in one pan but the recipe won’t come us. It looks delicious.
Can I use regular yellow mustard if I don’t have Dijon mustard? (I do have whole grain mustard) Thank you!
I haven’t tried it with regular yellow mustard.
Can you make this dish with frozen Brussel sprouts?
Loved this recipe i used Dijon mustard and regular yellow mustard.also added little potatoes in with the brussel sprouts and i used a whole red onion . i only had boneless skinless chicken thighs this came out so yummy thanks for the recipe
I made this tonight it was delicious will definitely make again .thank u for the recipe
Made this tonight. After reading comments I cooked chicken alone for 20 mins or so then added the veggies. Brushed the sprouts with extra sauce,. Made mashed potatoes to round it off. No changes made to recipe, it was excellent. Thank you so much!
Question… 525 calories seems high for a serving of this delicious sounding dish… am I reading that correctly?
This recipe was so tasty! I had to cook my thighs for a total of 40 mins and only cooked my sprouts and onions for 25 mins. I didn’t even need extra sauce, I just spooned some drippings over my meal and it was great!!
Excellent. I used chicken hindquarters. Followed advice of other reviewers and doubled the sauce. Kept a third back to use for serving. Allowed the chicken to marinate for an hour before cooking. Waited 15 minutes to add brussel sprouts. Everything came out perfect. Will definitely make this again.
Easy to make and very delicious!
This is so good and easy– both to make and clean up. It’s in regular rotation here, and it works both for casual family and guest dinners. (In fact, my teen son asked me to make it for his girlfriend the first time she came for dinner). Best part is that there are very few dishes when it’s over. (Please and thank you!). We make extra sauce (separate from the marinade), add lemon zest, and drizzle it over the chicken before serving. Keep these terrific sheet pan recipes coming, please.
Hi Maria. I have a question about this recipe. When it says preheat the oven to 425, should I put the oven on roast mode or bake mode?
Thanks and I love your blog!!
I use bake! Enjoy!
Used skinless boneless thighs and came out juicy and just delish! Followed advice of some others and made separate extra sauce to pour on cooked chicken.
Fast, though I did marinate mine for about three hours, easy, super delicious, and well balanced sheet pan meal. We enjoyed very much and will definitely make again.
We had this last night but only the chicken because I forgot to buy the sprouts, love sprouts though so will buy them for next time, marinated it all day and it was super duper good, thanks for sharing, hope you have a good week, Rakel x
I have made this several times, but I use a whole red onion. Really delicious.
I am glad you love the recipe.
I used boneless and skinless chicken thighs and I also used a whole red onion instead of 1/4. I like the extra onion in it. I like to eat bites of brussel sprout with a bit of the onion. I love this recipe. I have made it several times. I think next time I’ll double the recipe and make more chicken because the thighs seem to go fast at my house, and I always end up cooking more thighs. I also don’t measure my brussel sprouts, I just buy two large bags of brussels and use that amount, it works pretty good. It fills up the entire sheet pan. Absolutely love the flavor of this recipe. You must try it!
I am so glad you love the recipe! Thanks for sharing.
I love sheet pan suppers! This one was particularly tasty, and I will make it again!
Glad you loved it!