Save There's something about a sheet pan dinner that makes weeknight cooking feel less like a chore and more like a small victory. I discovered this honey mustard chicken combination on an evening when I had exactly forty-five minutes between work and dinner, and somehow the combination of sweet, tangy glaze with those caramelized Brussels sprouts felt almost too good to be true for something so effortless. The smell alone while it roasts is enough to make anyone stop what they're doing and migrate toward the kitchen. My kids, who usually push vegetables to the side, started asking for seconds of the Brussels sprouts, which told me everything I needed to know about this recipe.
I made this for a Sunday dinner when my neighbor brought over fresh Brussels sprouts from their garden, and I wanted to prove that roasted vegetables could actually be exciting rather than just something to tolerate. The moment their family took that first bite, the whole mood around the table shifted from polite conversation to genuine contentment. It's become the dish I make when I want to impress people without spending the entire afternoon in the kitchen, and it never fails to get compliments.
Ingredients
- Boneless, skinless chicken thighs: Thighs are your secret weapon here because they stay moist and tender even when roasted, and they cook faster than breasts while absorbing flavors beautifully.
- Dijon mustard: This is the backbone of the glaze, bringing that sophisticated tang without overpowering the dish with heat.
- Honey: A couple tablespoons transforms sharp mustard into something with depth, caramelizing slightly as the pan gets hot and creating those golden edges on the chicken.
- Whole grain mustard: The texture and flavor here add complexity that straight Dijon can't quite deliver on its own.
- Brussels sprouts: Halve them flat side down on the pan so they get crispy and caramelized, which is when they actually taste incredible instead of bitter.
- Red onion: Roasting transforms the sharpness into something sweet and mellow that plays beautifully with the glaze.
- Garlic and apple cider vinegar: These bring brightness and keep the glaze from feeling one-note and overly sweet.
- Smoked paprika: Just a pinch gives everything a subtle complexity that makes people ask what your secret ingredient is.
Instructions
- Get your pan ready and heat the oven:
- Set your oven to 220°C (425°F) and line a large sheet pan with parchment paper—this prevents sticking and makes cleanup feel like a gift to your future self.
- Mix the glaze together:
- Whisk the mustards, honey, minced garlic, apple cider vinegar, and smoked paprika in a small bowl until it's smooth and cohesive. The aroma at this point should make you want to dive right in.
- Coat the chicken:
- Pat your chicken thighs completely dry with paper towels—this is the step that separates crispy skin from steamed chicken, so don't skip it. Toss them with olive oil, salt, and pepper, then coat with half the glaze, making sure every piece gets its share of that sticky, fragrant goodness.
- Arrange the vegetables:
- On your prepared sheet pan, combine halved Brussels sprouts and red onion wedges with olive oil, salt, and pepper, spreading them in an even layer with some space in the middle for the chicken. The cut-side down positioning is crucial for getting those caramelized, crispy edges.
- Nestle chicken among vegetables:
- Place your glazed chicken thighs right in the center of the pan, surrounded by the vegetables, so they all roast together and share flavors. The chicken fat will naturally season the surrounding vegetables as everything cooks.
- Roast until golden and cooked through:
- Roast for 25 to 30 minutes until the chicken reaches an internal temperature of 74°C (165°F) and the Brussels sprouts have darkened at the edges with caramelization. You'll know it's working when your kitchen smells like a restaurant kitchen, not a home kitchen.
- Finish with remaining glaze:
- In the final five minutes, brush the remaining honey mustard glaze over the chicken, letting it caramelize and darken slightly for maximum flavor. This final coat is what gives the finished dish that glossy, professional-looking appearance.
- Rest and serve:
- Remove from the oven and let everything rest for two to three minutes before serving—this keeps the chicken tender and gives the pan time to stop actively cooking things. The residual heat continues to work in your favor.
Save 
Save I'll never forget the quiet moment when everyone at the table was too focused on eating to make conversation, which in a house with teenagers is basically a miracle. That's when you know you've created something memorable, something that transcends the simple ingredient list and becomes part of your family's rotation of favorites.
Why Sheet Pan Dinners Changed My Kitchen Life
Before I embraced the sheet pan method, I was juggling multiple pots and pans, timing vegetables separately from proteins, and somehow always ending up with something overcooked and something undercooked. Sheet pan cooking taught me that efficiency doesn't mean sacrificing quality—it actually means embracing it. Everything roasting together means shared flavors, minimal effort, and the kind of meal that tastes like you spent hours in the kitchen when you really only spent fifteen minutes of actual work.
Variations That Keep This Recipe Fresh
I've made this recipe with different vegetables depending on what's in season and what I'm craving, and it's remarkably forgiving. Swap Brussels sprouts for broccoli in spring, add baby potatoes for heartiness, or throw in some asparagus when you want something lighter and more delicate. The honey mustard glaze works beautifully with almost any roasted vegetable, so feel free to treat the vegetable component as a suggestion rather than a rule.
Serving and Storage Wisdom
This dish is incredible straight from the oven when everything is still steaming and the glaze is glossy, but it's equally wonderful the next day when you can pile leftovers onto a salad or into a sandwich. Leftovers keep in an airtight container in the refrigerator for three to four days, and they reheat beautifully at 180°C (350°F) for about ten minutes until warmed through.
- Serve with a crisp Chardonnay or light Pinot Noir to complement the tangy-sweet glaze and caramelized vegetables.
- Garnish with fresh parsley or a squeeze of lemon zest right before serving to brighten everything up.
- Add a grain like rice or quinoa if you want something more substantial, though the vegetables provide plenty of texture and satisfaction on their own.
Save 
Save This sheet pan honey mustard chicken has become my go-to answer when someone asks what I'm cooking for dinner, because it delivers on every front without requiring any real culinary skill. It's proof that weeknight dinners don't have to be a compromise between convenience and deliciousness.
Recipe Guide
- → Can I use chicken breasts instead of thighs?
Yes, chicken breasts work well. Reduce cooking time to 20-25 minutes and check internal temperature reaches 165°F. Breasts may dry out faster, so consider adding extra glaze halfway through.
- → What vegetables can I add or substitute?
Baby potatoes, carrots, or sweet potato wedges complement the flavors. Substitute broccoli or cauliflower for Brussels sprouts if preferred. Cut vegetables into similar sizes for even cooking.
- → How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10-15 minutes until warmed through, or microwave in 30-second intervals.
- → Can I make the honey mustard glaze ahead?
Absolutely. Whisk the glaze ingredients together and store in the refrigerator for up to 1 week. Bring to room temperature before using for easier coating.
- → What wine pairs well with this dish?
A crisp Chardonnay complements the honey sweetness, while a light-bodied Pinot Noir balances the mustard's tang. For non-alcoholic options, try sparkling apple cider or iced tea.