If you love bold, bright flavors and crave a healthy meal that doesn’t skimp on comfort, this Honey Mustard Chicken with Roasted Brussels is about to win over your kitchen. Golden, juicy chicken cutlets roast side-by-side with caramelized brussels sprouts, all drizzled with a tangy-sweet honey mustard sauce that pulls the whole dish together. Even veggie skeptics usually find themselves enamored! This dinner has everything: quick prep, gorgeous color, satisfying protein, and a crave-worthy sauce that would turn even a weeknight into a special event.
Ingredients You’ll Need
What makes this Honey Mustard Chicken with Roasted Brussels shine is its straightforward list of ingredients. Each element brings something to the table—flavor, texture, or even just those cozy golden edges you’ll be scraping up from the sheet pan. Let’s break down what you’ll need and why it matters.
- 2 large chicken breasts: Slicing them into cutlets ensures they cook quickly and stay juicy.
- 1 tbsp olive oil: Helps both the chicken and brussels brown beautifully in the oven.
- Salt & black pepper: Essential for seasoning the chicken, sauce, and sprouts; don’t be shy!
- ½ tsp garlic powder: Adds a touch of warmth and savoriness to the chicken.
- ½ tsp paprika: Gives the chicken a subtle smoky note and irresistible color.
- 2 tbsp Dijon mustard: The backbone of the honey mustard sauce, offering a creamy tang.
- 1 tbsp whole grain mustard (optional): Adds pops of texture and mild heat if you have it.
- 3 tbsp honey: Brings natural sweetness that balances the zippy mustard.
- 1 tbsp olive oil (for sauce): Rounds out the sauce with body and richness.
- 1 tbsp lemon juice: Brightens everything, enhancing the other flavors.
- 1 small garlic clove, grated: For a small punch of fresh garlicky goodness.
- Pinch of salt & pepper (for sauce): Even the sauce needs its seasoning moment!
- 2 cups Brussels sprouts, halved: Roasting these brings out their sweet, nutty side.
- 1½ tbsp olive oil (for Brussels): Ensures maximum crisp edges and flavor.
- ½ tsp smoked paprika: Gives the brussels sprouts a subtle, smoky depth.
- Salt & pepper (for Brussels): Celbrates the natural flavor of the sprouts.
How to Make Honey Mustard Chicken with Roasted Brussels
Step 1: Prep Your Oven and Baking Sheet
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. It not only keeps clean-up easy, but also helps the Brussels sprouts and chicken roast up without sticking, creating those delicious caramelized edges.
Step 2: Season and Arrange the Brussels Sprouts
In a bowl, toss your halved brussels sprouts with olive oil, smoked paprika, salt, and pepper until every piece is glistening and well-seasoned. Scoop them onto one half of the baking sheet. Spreading them in a single layer is key for maximized crispiness as they roast.
Step 3: Prepare and Place the Chicken
Drizzle your chicken cutlets with olive oil, then sprinkle on the garlic powder, paprika, salt, and pepper. Use your hands to rub the seasoning all over both sides. Arrange the seasoned cutlets on the empty half of your prepared baking sheet, making sure nothing overlaps for even cooking.
Step 4: Whisk Together Honey Mustard Sauce
In a small bowl, combine Dijon mustard, whole grain mustard (if using), honey, olive oil, lemon juice, grated garlic, and a pinch of salt and pepper. Whisk until smooth and glossy. This sauce will work its magic both during and after baking—trust me, you’ll want to save some for serving!
Step 5: Sauce the Chicken and Roast
Spoon half of your honey mustard sauce over the chicken cutlets, spreading it evenly with the back of a spoon or a brush. Slide the baking tray into the oven. Roast for 20 to 24 minutes, flipping the chicken and giving the Brussels sprouts a stir halfway through, until the chicken is cooked through and the sprouts are golden and crisp.
Step 6: Finish with More Sauce & Serve
Once everything is beautifully roasted, remove the tray from the oven. Brush the cooked chicken with the remaining honey mustard sauce for that final layer of flavor. Transfer the chicken and Brussels sprouts to plates, and don’t hesitate to drizzle extra sauce over the top for good measure.
How to Serve Honey Mustard Chicken with Roasted Brussels
Garnishes
Sprinkle everything with chopped fresh parsley or chives for a burst of color and freshness—these little green flecks really make Honey Mustard Chicken with Roasted Brussels pop on the plate. A few flakes of flaky sea salt or some grated lemon zest will also put this dish right over the top.
Side Dishes
This meal is deliciously complete on its own, but if you want to make it extra cozy, serve with buttery mashed potatoes, a simple wild rice pilaf, or even some rustic bread to mop up every bit of sauce. A side salad with crisp apples and pecans also pairs beautifully with Honey Mustard Chicken with Roasted Brussels.
Creative Ways to Present
If you’re feeling a little extra, slice the chicken and arrange it over the roasted Brussels sprouts on a big platter, then drizzle with the remaining sauce and a scatter of pomegranate seeds for a dinner-party-worthy centerpiece. Or serve on individual plates with a little swirl of the sauce underneath for a bistro feel—the possibilities with Honey Mustard Chicken with Roasted Brussels are endless!
Make Ahead and Storage
Storing Leftovers
Store any leftover Honey Mustard Chicken with Roasted Brussels in an airtight container in the refrigerator for up to 3 days. The flavors actually soak in even more overnight, making lunch the next day a real treat. Keep the sauce separate if possible to maintain the best texture.
Freezing
If you want to freeze, it’s best to freeze the chicken and brussels sprouts individually for up to 2 months. The honey mustard sauce can also be frozen, but thaw it gently in the fridge and give it a quick whisk before serving as it may separate a bit.
Reheating
For the tastiest leftovers, reheat the Honey Mustard Chicken with Roasted Brussels in a 350°F oven for about 10 minutes, or until warmed through. You can also use the microwave for a quick lunch, but the oven is best for maintaining that lovely roasted texture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully and stay juicy. Just adjust the roasting time as needed, since thighs may take a few minutes longer to cook through (look for an internal temperature of 165°F).
What if I don’t have whole grain mustard?
No worries! Simply use extra Dijon mustard in the sauce. You’ll still get a deliciously tangy, creamy honey mustard flavor that ties the dish together beautifully.
Can I make Honey Mustard Chicken with Roasted Brussels dairy-free and gluten-free?
Yes, this recipe is naturally dairy-free and gluten-free—just double-check your mustards and other ingredients to ensure they don’t contain any hidden gluten or dairy.
How do I know when the chicken is done?
The chicken is cooked perfectly when it reaches an internal temperature of 165°F. Cutlets should look golden on the outside and be juicy with no pink inside. If you’re unsure, a quick poke with a meat thermometer does the trick!
Can I prep this dish ahead for meal prep?
Definitely! Honey Mustard Chicken with Roasted Brussels holds up well in the fridge and reheats beautifully, making it perfect for meal prep. You can even prepare the sauce in advance and store separately, then combine everything when ready to eat.
Final Thoughts
I can’t recommend this Honey Mustard Chicken with Roasted Brussels enough—this one-pan wonder brings together bold flavors, caramelized veggies, and that unforgettable honey mustard sauce. It’s easy, vibrant, and sure to put smiles around your table, whether it’s a cozy weeknight or a special occasion. Go ahead and try it out; you’ll be glad you did!