Dinner · Part 3 of 3: Tips & recipe card

Sheet Pan Hot Honey Mustard Chicken with Brussels Sprouts Tips, FAQ & printable recipe

Name: Sheet Pan Hot Honey Mustard Chicken with Brussels Sprouts
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 8 bone-in, skin-on chicken thighs; 1 1/2 lb Brussels sprouts, halved; 2 tbsp olive oil; 1 tsp kosher salt; 1/2 tsp black pepper; 1/4 cup honey; 3 tbsp whole grain mustard; 1/2 tsp red pepper flakes; 2 tbsp fresh parsley, chopped

By Clara Weller · Oct 13, 2026

A sheet pan filled with golden-brown roasted chicken thighs and caramelized Brussels sprouts drizzled with a honey mustard

Prep: 10 min
Cook: 35 min
Total: 45 min
Serves: 4

Tips for success

For extra-crispy skin, start the chicken skin-side down in a cold pan and then flip after 10 minutes of roasting. This renders the fat and gives you a deep golden crust.

Also, make sure the Brussels sprouts are cut side down for maximum caramelization. If you have time, let the chicken sit at room temperature for 20 minutes before roasting (but no longer than 30 minutes) to help it cook evenly.

The glaze can be made ahead and stored in the refrigerator for up to a week. If you prefer more heat, add extra chili flakes or a drizzle of hot sauce before serving.

To make the dish even more substantial, serve with rice, quinoa, or crusty bread to soak up the delicious juices. Leftover glaze can be brushed on chicken or roasted vegetables for a quick flavor boost.

Variations

Maple Dijon Twist: Replace the honey with maple syrup and the whole grain mustard with Dijon mustard. Add a teaspoon of fresh thyme leaves to the glaze for an herby, slightly smoky flavor that pairs beautifully with the roasted chicken.
Spicy Sriracha Glaze: Mix 2 tablespoons of sriracha into the honey mustard glaze for an extra kick. Reduce the chili flakes to 1/4 teaspoon. Serve with lime wedges to balance the heat. This version is great for those who love bold, spicy flavors.
Garlic Herb Version: Add 2 minced garlic cloves and 1 tablespoon of chopped fresh rosemary to the glaze. Omit the chili flakes for a milder, aromatic dish. The garlic will caramelize during roasting, adding depth to the honey mustard sauce.
Vegetarian Option: Swap the chicken for extra-firm tofu or chickpeas. Press the tofu well, cut into cubes, and toss with the glaze. Roast for 20-25 minutes until golden. For chickpeas, use canned, drained, and pat dry before roasting.

Storage and make-ahead

Fridge: Store in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until piping hot.
Freezer: Freeze leftovers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a 350°F (175°C) oven for 10-15 minutes, or in the microwave in 30-second bursts. For crispy skin, reheat in a skillet over medium heat.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The chicken and sprouts can be reheated in a 350°F (175°C) oven for 10-15 minutes, or in the microwave in 30-second bursts. The flavors continue to develop as they sit, making leftovers even more delicious.

You can assemble the pan up to 24 hours in advance: arrange the chicken and sprouts, drizzle with oil and season, but wait to add the glaze until just before roasting. Cover and refrigerate. When ready to cook, add the glaze and roast as directed, adding 5 minutes to the cooking time if starting from cold.

Serving ideas

Serve this sheet pan dinner straight from the pan for a casual, family-style meal. The chicken thighs are substantial enough to be the main event, while the Brussels sprouts act as both side and vegetable.

Pair with a simple green salad or a crusty baguette to round out the meal. A cold beer or a crisp white wine like Sauvignon Blanc complements the sweet and spicy flavors.

For a more formal presentation, transfer the chicken and sprouts to a platter and garnish with extra parsley. The dish is also great for meal prep: portion into containers with rice or quinoa for easy lunches.

The leftovers can be shredded and used in tacos or salads. This recipe is versatile and forgiving, making it a favorite for weeknights and gatherings alike.

Frequently asked questions

Can this recipe be made ahead of time?

Yes, you can assemble the pan up to 24 hours in advance, but wait to add the glaze until just before roasting. Cover and refrigerate the pan. When ready to cook, add the glaze and roast as directed, adding 5 minutes to the cooking time if starting from cold. Leftovers keep well in the fridge for up to 4 days.

Why are your Brussels sprouts burning?

Brussels sprouts can burn if they are cut too small or if the oven is too hot. Make sure they are halved, not quartered, and that they are in a single layer. If they are browning too quickly, remove them from the pan and let the chicken finish cooking alone. You can also cover the pan loosely with foil to slow browning.

Can you use chicken breasts instead of thighs?

Yes, but they will cook faster and may dry out. Use bone-in, skin-on breasts and check for doneness at 20 minutes, or until the internal temperature reaches 165°F (74°C). Reduce the total roasting time by about 10 minutes. The glaze will still work beautifully.

How can you make this dish spicier?

Increase the red pepper flakes to 1 teaspoon or add a splash of hot sauce to the glaze. You can also serve extra chili flakes at the table for those who want more heat. For a smoky heat, add a pinch of chipotle powder.

What can you serve with this sheet pan dinner?

This dish is quite complete on its own, but you can add rice, quinoa, or roasted potatoes for a heartier meal. A simple green salad with a lemon vinaigrette would also be a nice contrast to the sweet and spicy chicken. Crusty bread is perfect for soaking up the pan juices.

Recipe card

Sheet Pan Hot Honey Mustard Chicken with Brussels Sprouts

Prep 10 minCook 35 minTotal 45 minServes 4

Ingredients

8 bone-in, skin-on chicken thighs
1 1/2 lb Brussels sprouts, halved
2 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1/4 cup honey
3 tbsp whole grain mustard
1/2 tsp red pepper flakes
2 tbsp fresh parsley, chopped

Instructions

Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper. Arrange the chicken thighs and Brussels sprouts in a single layer on the pan. Drizzle with olive oil and sprinkle with salt and black pepper. Toss gently to coat.
In a small bowl, stir together the honey, whole grain mustard, and red pepper flakes until well combined.
Drizzle the honey mustard glaze evenly over the chicken and Brussels sprouts. Use a spatula or your hands to coat everything lightly.
Place the sheet pan in the oven and roast for 25 minutes. Then, turn the chicken thighs and stir the Brussels sprouts. Continue roasting for 10-15 minutes more, until the chicken is golden and cooked through.
Remove the pan from the oven. Sprinkle with chopped fresh parsley. Let rest for 5 minutes before serving.

Contains: mustard

Estimated nutrition per serving

Calories: 620
Protein: 40 g
Carbohydrates: 28 g
Fat: 38 g

Automatic estimate from the ingredient list, not laboratory-verified.

Next recipe

A rustic slow cooker filled with golden, herb-flecked bread stuffing prepared with sage and brown butter.

Dinner · 3 h 25 min

Slow Cooker Brown Butter Sage Stuffing

See the recipe → →

This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.