Honey Mustard Sheet Pan Chicken with Brussels Sprouts

A One-Pan Honey Mustard Chicken Dinner for Busy Weeknights

This honey mustard sheet pan chicken with Brussels sprouts is the kind of meal I turn to when I need dinner on the table fast without a pile of dishes. The oven does all the work, roasting bone-in chicken thighs until the skin is golden and crispy, while the Brussels sprouts caramelize right alongside them. It’s a simple, satisfying combination that comes straight from our Two Peas & Their Pod Cookbook and has been a family favorite ever since.

Why This Honey Mustard Sheet Pan Chicken Is a Family Favorite

• One pan means minimal cleanup, just toss everything on a sheet pan and let the oven handle the rest.
• The honey mustard sauce is tangy and sweet, and it caramelizes over the chicken as it roasts, giving the skin incredible flavor.
• Bone-in thighs stay juicy and tender, while the Brussels sprouts turn crispy at the edges from the high heat.

Key Ingredients for Honey Mustard Sheet Pan Chicken

• Bone-in, skin-on chicken thighs: The bone keeps the meat juicy, and the skin crisps up beautifully at high heat. Look for thighs that are roughly the same size so they cook evenly.
• Dijon and whole-grain mustard: Dijon gives a smooth, sharp tang; whole-grain adds texture and mild heat. If you skip the whole-grain, the sauce will still be tasty but less interesting.
• Brussels sprouts: Fresh, firm sprouts that are bright green and tightly closed. Trim the stems and peel any loose outer leaves. Halve any larger ones so they roast in the same time as the chicken.

Kitchen Tools for Sheet Pan Chicken Dinner

• Large rimmed baking sheet (a half-sheet pan works best)
• Medium mixing bowls for the sauce and vegetables
• Tongs for coating and transferring the chicken
• Instant-read thermometer to check doneness

Tips for Juicy, Golden-Brown Sheet Pan Chicken

Stick with bone-in, skin-on chicken thighs here. They cook quickly enough for a weeknight but stay moist because the bone insulates the meat. The skin gets beautifully crisp at 425°F, which you won’t get with chicken breasts. Don’t skip coating each thigh in the sauce, that layer of mustard and honey is what makes the skin so flavorful.

Spread the Brussels sprouts and red onion in a single layer around the chicken. If they overlap, they’ll steam instead of browning. Give them a good drizzle of olive oil and lemon juice, and season generously with salt and pepper before roasting.

Expert Advice for Perfectly Roasted Chicken and Brussels Sprouts

Trim the Brussels sprouts by cutting off the dry stem ends and peeling away any yellowed outer leaves. If they’re large, halve them so they cook evenly. Toss them with the onion and dressing just before adding to the pan, if they sit too long, the lemon juice can start to soften them.

For the chicken, bring the thighs to room temperature for about 15 minutes before roasting. That helps them cook more evenly. Use an instant-read thermometer to check for 165°F at the thickest part, not touching the bone. Let the pan rest for 5 minutes before serving so the juices settle.

Easy Variations for Honey Mustard Sheet Pan Chicken

Swap the Brussels sprouts for broccoli florets or cauliflower, both roast well at the same temperature. If you don’t have whole-grain mustard, use an extra tablespoon of Dijon plus a pinch of mustard seeds for texture. For a spicier kick, add a pinch of cayenne pepper to the sauce. You can also use boneless, skinless thighs if that’s what you have, but reduce the roasting time to about 25 minutes and watch closely.

What to Serve with Honey Mustard Sheet Pan Chicken

This is a complete meal on its own, but a side of rice, quinoa, or crusty bread is perfect for soaking up the extra honey mustard juices from the pan. For a lighter option, add a simple green salad with a tangy vinaigrette to balance the richness of the chicken.

How to Store Leftover Sheet Pan Chicken

Refrigerate leftover chicken and Brussels sprouts in an airtight container for up to 4 days. Keep them together or separate, I like to keep them together so the chicken stays moist from the vegetables. Let the pan cool completely before storing to avoid condensation that can make the skin soggy.

Can You Freeze Honey Mustard Sheet Pan Chicken?

Yes. Freeze the cooked chicken and Brussels sprouts in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They’ll keep for up to 3 months. For the best texture, thaw overnight in the fridge before reheating.

Best Way to Reheat Sheet Pan Chicken

Reheat in a 350°F oven on a baking sheet for 10-15 minutes, until the chicken is hot and the skin crisps back up. Avoid the microwave, it will make the skin rubbery and the sprouts soggy. An air fryer at 350°F for about 6-8 minutes works great, too.

Honey Mustard Sheet Pan Chicken FAQs