Dinner dilemmas are a thing of the past with this incredibly simple and satisfying sheet pan honey mustard chicken and Brussels sprouts recipe. It’s the perfect solution for busy weeknights when you want a homemade meal without spending hours in the kitchen.
This recipe delivers tender chicken and perfectly roasted Brussels sprouts, all brought together with a sweet and savory honey mustard glaze that everyone will love. Get ready to add a new favorite to your family dinner rotation!
Table of Contents
- What You’ll Love About This Quick And Easy Recipe
- Everything You Need To Make This Recipe Without Stress
- Time Needed From Start To Finish
- How To Make It Step By Step With Visual Cues
- Easy Variations And Serving Ideas That Fit Real Life
- Common Slip-Ups And How To Avoid Them
- How To Store It And Make It Ahead Without Ruining Texture
Sheet Pan Honey Mustard Chicken and Brussels Sprouts
- Total Time: 35-40 minutes
- Yield: 4 servings 1x
Description
This incredibly simple and satisfying sheet pan honey mustard chicken and Brussels sprouts recipe is the perfect solution for busy weeknights. It delivers tender chicken and perfectly roasted Brussels sprouts, all brought together with a sweet and savory honey mustard glaze that everyone will love. This recipe is a true weeknight hero, designed for anyone who craves flavor without the fuss, minimizing cleanup and maximizing flavor.
Ingredients
Instructions
1. Preheat Your Oven and Prepare the Pan: Start by preheating 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 making post-dinner tidying a breeze.
2. Prepare the Brussels Sprouts: In a large bowl, toss the trimmed and halved Brussels sprouts with 1 tablespoon of olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Make sure they are evenly coated. This initial seasoning helps them roast beautifully.
3. Prepare the Chicken: Add the cut chicken pieces to the same bowl as the Brussels sprouts (or a separate one if you prefer).
4. Whisk Together the Honey Mustard Glaze: In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, garlic powder, remaining 2 tablespoons of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until smooth and well combined. This glaze is the star of the show, so ensure all ingredients are thoroughly mixed.
5. Coat and Arrange on the Sheet Pan: Pour about half of the honey mustard glaze over the chicken and Brussels sprouts in the bowl. Toss everything together until the chicken and sprouts are well coated. Spread the chicken and Brussels sprouts in a single layer on the prepared baking sheet, ensuring they are not overcrowded. This allows them to roast rather than steam.
6. Roast to Perfection: Place the baking sheet in the preheated oven and roast for 15 minutes.
7. Flip and Glaze Again: After 15 minutes, carefully remove the sheet pan from the oven. Flip the chicken and Brussels sprouts, then drizzle the remaining honey mustard glaze over everything. Return the pan to the oven and continue roasting for another 5-10 minutes, or until the chicken is cooked through (internal temperature of 165 F / 74 C) and the Brussels sprouts are tender-crisp and slightly caramelized.
8. Serve and Garnish: Once cooked, remove from the oven. If desired, garnish with fresh chopped parsley before serving immediately. The vibrant green of the parsley adds a nice touch of freshness.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: main dish
- Method: roasting
- Cuisine: american
Nutrition
- Serving Size: 1 serving
Keywords: chicken, brussels sprouts, honey mustard, sheet pan, easy, weeknight, dinner, healthy, roast, quick
What You’ll Love About This Quick And Easy Recipe
This sheet pan meal is a true weeknight hero, designed for anyone who craves flavor without the fuss. It’s ideal for busy parents, new cooks, or anyone looking to simplify their dinner routine. The beauty of a sheet pan recipe is that everything cooks together on one pan, minimizing cleanup and maximizing flavor. You’ll appreciate how quickly this comes together, leaving you more time to enjoy your evening. It’s a balanced meal with protein and vegetables, making it a healthy and delicious choice for any night of the week. Serve it up for a casual family dinner or even a relaxed gathering with friends.
Everything You Need To Make This Recipe Without Stress
Gathering your ingredients is the first step to a smooth cooking experience. This recipe uses common pantry staples and fresh produce that are easy to find at any grocery store.
INGREDIENTS:
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1.5 pounds Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped (for garnish, optional)
For the chicken, you can use either breasts or thighs. Thighs tend to stay a bit more moist, but breasts work beautifully when cut into smaller pieces. If you’re not a fan of Brussels sprouts, broccoli florets or chopped asparagus can be a good substitute, though the cooking times might vary slightly. When choosing your Dijon mustard, any brand will do, but a good quality one will enhance the flavor of the glaze. Feel free to adjust the amount of honey to your preference – a little more for a sweeter glaze, or a little less if you prefer it tangier.
Time Needed From Start To Finish
This recipe is designed for speed and efficiency, making it perfect for those busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
The prep time includes trimming and halving the Brussels sprouts and cutting the chicken into uniform pieces. The cook time is for roasting everything to tender perfection. You’ll be amazed at how quickly you can get a delicious, homemade meal on the table!
How To Make It Step By Step With Visual Cues
Making this sheet pan dinner is incredibly straightforward. Follow these steps for a delicious and easy meal.
- Preheat Your Oven and Prepare the Pan: Start by preheating 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 making post-dinner tidying a breeze.
- Prepare the Brussels Sprouts: In a large bowl, toss the trimmed and halved Brussels sprouts with 1 tablespoon of olive oil, 1/4 teaspoon salt, and a pinch of black pepper. Make sure they are evenly coated. This initial seasoning helps them roast beautifully.
- Prepare the Chicken: Add the cut chicken pieces to the same bowl as the Brussels sprouts (or a separate one if you prefer).
- Whisk Together the Honey Mustard Glaze: In a small bowl, whisk together the Dijon mustard, honey, apple cider vinegar, garlic powder, remaining 2 tablespoons of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until smooth and well combined. This glaze is the star of the show, so ensure all ingredients are thoroughly mixed.
- Coat and Arrange on the Sheet Pan: Pour about half of the honey mustard glaze over the chicken and Brussels sprouts in the bowl. Toss everything together until the chicken and sprouts are well coated. Spread the chicken and Brussels sprouts in a single layer on the prepared baking sheet, ensuring they are not overcrowded. This allows them to roast rather than steam.
- Roast to Perfection: Place the baking sheet in the preheated oven and roast for 15 minutes.
- Flip and Glaze Again: After 15 minutes, carefully remove the sheet pan from the oven. Flip the chicken and Brussels sprouts, then drizzle the remaining honey mustard glaze over everything. Return the pan to the oven and continue roasting for another 5-10 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C) and the Brussels sprouts are tender-crisp and slightly caramelized.
- Serve and Garnish: Once cooked, remove from the oven. If desired, garnish with fresh chopped parsley before serving immediately. The vibrant green of the parsley adds a nice touch of freshness.
Easy Variations And Serving Ideas That Fit Real Life
This sheet pan meal is incredibly versatile and can be adapted to suit various tastes and occasions. For a kid-friendly twist, you can cut the chicken into smaller, bite-sized “nuggets” and ensure the Brussels sprouts are roasted until very tender, as some children prefer them less firm. If your kids aren’t keen on Brussels sprouts, swap half of them for sweet potato cubes or broccoli florets, which also roast well with this glaze.
To add more vegetables, consider tossing in some bell pepper strips or red onion wedges along with the Brussels sprouts. For a little heat, a pinch of red pepper flakes in the glaze would be a delicious addition. If you want to make it a heartier meal, serve it over a bed of fluffy quinoa, brown rice, or even some simple egg noodles. It also pairs wonderfully with a side salad or a crusty piece of bread to soak up any extra glaze. For a party or buffet, you could serve the chicken and sprouts in a large platter, perhaps with toothpicks for easy grabbing.
Common Slip-Ups And How To Avoid Them
Even simple recipes can have common pitfalls, but with a few pointers, you can avoid them and ensure a perfect meal every time.
- Overcrowding the Pan: This is perhaps the most common mistake with sheet pan meals. If you pile too many ingredients onto one pan, they will steam instead of roast, leading to soggy chicken and Brussels sprouts. Always ensure everything is in a single layer with a little space between pieces. If necessary, use two baking sheets.
- Unevenly Cut Ingredients: If your chicken pieces or Brussels sprouts are different sizes, they will cook at different rates. Cut your chicken into uniform 1-inch pieces and try to halve your Brussels sprouts consistently so everything finishes cooking at the same time.
- Under-Seasoning: Don’t be shy with the salt and pepper, especially on the Brussels sprouts. Proper seasoning enhances the natural flavors of the ingredients. The glaze provides a lot of flavor, but a base seasoning is still important.
- Forgetting Parchment Paper: While not strictly a cooking error, forgetting to line your sheet pan can lead to a sticky mess, especially with a sugary glaze like honey mustard. Parchment paper makes cleanup incredibly easy.
- Overcooking the Chicken: Chicken breasts can dry out quickly if overcooked. Keep an eye on them and remove the pan from the oven as soon as the chicken reaches an internal temperature of 165°F (74°C). A meat thermometer is your best friend here.
How To Store It And Make It Ahead Without Ruining Texture
This sheet pan honey mustard chicken and Brussels sprouts recipe is fantastic for meal prep and leftovers, making your week even easier.
Storing Leftovers: Allow any leftover chicken and Brussels sprouts to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3-4 days. The flavors tend to meld even more overnight, making for a delicious next-day meal.
Reheating: For best results, reheat leftovers in the oven or an air fryer. Preheat your oven to 350°F (175°C) and spread the chicken and Brussels sprouts on a baking sheet. Heat for 10-15 minutes, or until warmed through and slightly crisp. An air fryer at 350°F (175°C) for 5-7 minutes also works wonderfully to restore some crispness to the sprouts. If you’re in a hurry, you can microwave it, but the texture of the Brussels sprouts might be softer.
- Chop Vegetables: Trim and halve the Brussels sprouts up to 2 days ahead of time and store them in an airtight container in the refrigerator.
- Cut Chicken: Cut the chicken into pieces and store it in an airtight container in the refrigerator for up to 1 day.
- Prepare Glaze: Whisk together the honey mustard glaze ingredients and store it in a
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.
