Honey Mustard Chicken Dinner (Printable)

Juicy chicken thighs glazed in honey mustard, roasted alongside caramelized Brussels sprouts and red onions.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken thighs, about 1.3 lbs
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Vegetables

05 - 1.1 lbs Brussels sprouts, trimmed and halved
06 - 1 medium red onion, cut into wedges
07 - 2 tablespoons olive oil
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Honey Mustard Glaze

10 - 3 tablespoons Dijon mustard
11 - 2 tablespoons honey
12 - 1 tablespoon whole grain mustard
13 - 2 cloves garlic, minced
14 - 1 tablespoon apple cider vinegar
15 - 1/4 teaspoon smoked paprika

# Directions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or lightly grease with cooking spray.
02 - In a small bowl, whisk together Dijon mustard, honey, whole grain mustard, minced garlic, apple cider vinegar, and smoked paprika until well combined.
03 - Pat chicken thighs dry with paper towels. Place in a large bowl and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add half of the honey mustard glaze and toss until evenly coated.
04 - 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 single layer, leaving space in the center for the chicken.
05 - Nestle the glazed chicken thighs among the vegetables on the sheet pan. Roast in the preheated oven for 25 to 30 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender with caramelized edges.
06 - During the final 5 minutes of cooking, remove the sheet pan from the oven and brush the remaining honey mustard glaze over the chicken pieces.
07 - Remove the sheet pan from the oven and allow the chicken and vegetables to rest for 2 to 3 minutes before serving hot.

# Expert Tips:

01 -
  • One pan means one cleanup, which is honestly the real victory of weeknight cooking.
  • The honey-mustard glaze creates that sweet-tangy magic that makes people think you tried harder than you actually did.
  • Brussels sprouts get crispy and caramelized while the chicken stays juicy, proving vegetables and protein can be best friends.
02 -
  • Don't skip patting the chicken dry, or you'll end up steaming it instead of achieving that golden skin you're after.
  • The Brussels sprouts need actual space on the pan to caramelize, not a crowded pile fighting for oven heat.
  • Save some of that glaze for the very end, because adding it when there's only minutes left prevents it from burning while giving you that beautiful final shine.
03 -
  • Use chicken thighs instead of breasts because they forgive overcooking and stay juicy where breasts can turn stringy and dry.
  • Don't skip the final glaze brush in the last five minutes, as this is what creates that glossy, restaurant-quality finish that makes everything look intentional.
Return