Description
This Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts is the perfect blend of savory, sweet, and spicy flavors. The marinated chicken absorbs the tangy hot honey mustard sauce while the Brussels sprouts roast to crispy perfection, creating a delicious one-pan meal. Ideal for busy weeknights, this recipe is easy to make, requires minimal cleanup, and is sure to satisfy the entire family.
Ingredients
- 4 chicken breasts
- 2 cups Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, whisk together honey, Dijon mustard, yellow mustard, apple cider vinegar, garlic powder, onion powder, smoked paprika, salt, and pepper.
- Place the chicken breasts in a resealable plastic bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes (1-2 hours for maximum flavor).
- While the chicken marinates, prepare the Brussels sprouts by trimming off the ends and cutting them in half. Toss them with olive oil, salt, and pepper.
- On a large sheet pan, arrange the marinated chicken breasts and Brussels sprouts in a single layer, making sure the Brussels sprouts are cut-side down.
- Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the Brussels sprouts are crispy and golden.
- Garnish with fresh chopped parsley if desired and serve immediately.
Notes
- For extra spice, add crushed red pepper flakes or hot sauce to the marinade.
- For a plant-based version, replace the chicken with tofu or tempeh.
- Swap Brussels sprouts with other vegetables like carrots, green beans, or sweet potatoes.
- Adjust sweetness by adding more honey or using maple syrup instead.
