Honey Mustard Chicken & Brussels Sprouts Sheet Pan Dinner

This Honey Mustard Chicken & Brussels Sprouts Sheet Pan Dinner is about to become your new weeknight hero.

Imagine tender, juicy chicken pieces nestled among perfectly roasted, slightly crispy Brussels sprouts, all coated in a sweet and tangy honey mustard glaze. It’s a complete meal cooked on a single pan, which means minimal cleanup and maximum flavor.

Forget spending hours in the kitchen after a long day. This recipe is designed for ease and efficiency, delivering a satisfying and delicious dinner that the whole family will love. It’s the perfect solution for busy evenings when you want a homemade meal without all the fuss.

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What You’ll Love About This Quick And Easy Recipe

This recipe truly shines for its simplicity and incredible flavor payoff. It’s ideal for busy parents, weeknight warriors, or anyone looking to add a delicious and balanced meal to their rotation without much effort. The beauty of a sheet pan dinner is that everything cooks together, infusing the chicken and Brussels sprouts with that irresistible honey mustard glaze. It’s a fantastic way to get a healthy, protein-packed meal with plenty of vegetables on the table quickly. You can serve this any night of the week, whether it’s a casual family dinner or a quick meal prep for lunches. The combination of savory chicken, earthy Brussels sprouts, and the bright, sweet-tangy sauce is a crowd-pleaser that even picky eaters often enjoy.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients for this sheet pan dinner is straightforward. Most items are pantry staples or easily found at any grocery store. The key to the delicious glaze is a good quality honey and Dijon mustard, which together create that classic sweet and savory balance.

INGREDIENTS:

• 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 1.5 pounds Brussels sprouts, trimmed and halved
• 3 tablespoons olive oil, divided
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika

When selecting your ingredients, look for fresh, firm Brussels sprouts. For the chicken, boneless, skinless thighs can also be used if you prefer dark meat; they might require a minute or two longer to cook through. If you don’t have apple cider vinegar, white wine vinegar can be a suitable substitute, though it will alter the flavor slightly. For a touch of heat, a pinch of cayenne pepper can be added to the honey mustard glaze.

Time Needed From Start To Finish

This recipe is designed for speed and efficiency, making it perfect for those busy evenings.

• Prep time: 15 minutes
• Cook time: 20-25 minutes
• Total time: 35-40 minutes

How To Make It Step By Step With Visual Cues

Creating this flavorful sheet pan dinner is incredibly easy. Follow these steps for a perfectly cooked meal every time.

1. Prepare your oven and pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup. This step is crucial for preventing sticking and ensuring even cooking.
2. Prep the Brussels sprouts: In a large bowl, toss the trimmed and halved Brussels sprouts with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Spread them in a single layer on one half of the prepared baking sheet.
3. Season the chicken: In the same bowl (no need to wash it!), toss the cubed chicken with the remaining 2 tablespoons of olive oil, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper. Arrange the chicken in a single layer on the other half of the baking sheet, next to the Brussels sprouts.
4. Initial roast: Place the baking sheet in the preheated oven and roast for 10 minutes. This gives the Brussels sprouts a head start on getting tender and slightly caramelized.
5. Make the honey mustard glaze: While the chicken and Brussels sprouts are roasting, whisk together the Dijon mustard, honey, apple cider vinegar, garlic powder, and paprika in a small bowl until well combined.
6. Glaze and finish roasting: After 10 minutes, remove the baking sheet from the oven. Drizzle half of the honey mustard glaze over the chicken and the other half over the Brussels sprouts. Toss both the chicken and Brussels sprouts directly on the pan to ensure they are evenly coated. Return the pan to the oven and continue roasting for another 10-15 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C) and the Brussels sprouts are tender-crisp and slightly browned.
7. Serve immediately: Once cooked, remove the sheet pan from the oven. Serve hot and enjoy your delicious, easy dinner!

Easy Variations And Serving Ideas That Fit Real Life

This Honey Mustard Chicken & Brussels Sprouts Sheet Pan Dinner is wonderfully versatile. For a kid-friendly twist, you can cut the chicken into smaller, bite-sized pieces and ensure the Brussels sprouts are cooked until very tender. If your children are not fans of Brussels sprouts, you can swap them for broccoli florets or even small potato cubes, though potato cubes will need a longer initial roasting time.

To vary the flavor profile, consider adding a pinch of red pepper flakes to the honey mustard glaze for a subtle kick. You could also include other vegetables that roast well, such as chopped bell peppers or carrots, adding them to the pan during the initial roasting stage.

This dish is a complete meal on its own, but it also pairs beautifully with a side of fluffy quinoa, brown rice, or a simple green salad for extra freshness. For a heartier meal, serve it alongside some crusty bread to sop up any extra glaze. It’s also fantastic for meal prep; simply portion out leftovers into containers for quick lunches throughout the week.

Common Slip-Ups And How To Avoid Them

Even with a simple recipe like this, a few common mistakes can impact the outcome. Being aware of them will help you achieve perfect results every time.

One frequent issue is overcrowding the sheet pan. If you pile too many ingredients onto one pan, they will steam instead of roast, leading to soggy Brussels sprouts and chicken that doesn’t brown nicely. If you’re doubling the recipe or have a smaller baking sheet, use two pans to ensure everything has enough space to cook evenly and get that lovely caramelization.

Another common pitfall is under-seasoning. Don’t be shy with the salt and pepper on the chicken and Brussels sprouts before adding the glaze. Proper seasoning at each stage builds layers of flavor.

Not preheating the oven fully can also lead to uneven cooking and a longer cook time. Always allow your oven to reach the specified temperature before placing the sheet pan inside.

Finally, overcooking the chicken can result in dry, tough meat. Keep an eye on the chicken during the final roasting stage. The best way to ensure it’s perfectly cooked is to use an instant-read thermometer; chicken is done when it reaches an internal temperature of 165°F (74°C).

How To Store It And Make It Ahead Without Ruining Texture

This Honey Mustard Chicken & Brussels Sprouts Sheet Pan Dinner is excellent for meal prep and stores well.

To store leftovers, allow the dish to cool completely to room temperature. Transfer the chicken and Brussels sprouts to an airtight container and refrigerate for up to 3-4 days.

When reheating, you have a few options to maintain texture. For best results, reheat in a preheated oven or toaster oven at 350°F (175°C) for about 10-15 minutes, or until heated through. This method helps the Brussels sprouts regain some of their crispiness. You can also microwave individual portions, though the Brussels sprouts might become softer.

For making ahead, you can prep some components in advance. The honey mustard glaze can be whisked together and stored in an airtight container in the refrigerator for up to 5 days. You can also trim and halve the Brussels sprouts a day or two in advance and store them in a sealed bag in the fridge. This makes assembly on cooking day even faster.

Questions People Always Ask Before Making This Recipe

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe. They tend to stay a bit juicier than breasts and may require an extra minute or two of cooking time.

What if I don’t like Brussels sprouts?

No problem! You can easily substitute Brussels sprouts with other quick-roasting vegetables like broccoli florets, cauliflower florets, or even chopped bell peppers. Just ensure they are cut into similar-sized pieces for even cooking.

Can I make this spicier?

Yes, to add a kick, you can include a pinch of red pepper flakes or a dash of hot sauce to the honey mustard glaze. Adjust the amount to your preferred level of heat.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, assuming all your ingredients (like Dijon mustard) are certified gluten-free. Always check labels if you have a strict gluten-free

FAQs

• Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
• How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
• Can I adjust sweetness? Yes—add more or less sweetener to taste.
• Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.