Oven Baked Honey Mustard Chicken Thighs and Brussels Sprouts

These oven baked honey mustard chicken thighs and Brussels sprouts are a super easy hands off dinner that is perfect for any night of the week. Chicken thighs are marinated for a few hours or up to overnight, and then baked in the oven alongside Brussels sprouts. A delicious everyday gluten free chicken dinner!

Never underestimate the power of a sheet pan dinner.

And this easy and flavorful sheet pan dinner is e-v-e-r-y-t-h-i-n-g that a hands off needs. Is there anything better during the cold + dark months of the year than a warm home cooked meal? It is one of my favorite parts of our daily routine, that’s for sure!

Why you’ll love this recipe

This sheet pan dinner is:

• Full of flavor
• Easy to make
• Zippy
• Mustardy
• Sweet & savory
• Satisfying
• Comforting

Oven Baked Honey Mustard Chicken Thighs and Brussels Sprouts Ingredients

All you need to make this honey mustard chicken recipe is chicken thighs, Brussels sprouts, and an easy homemade honey mustard marinade!

(If you’re already ready to get started, scroll all the way down to the bottom for the full recipe!)

Here’s exactly what you need:

• Chicken thighs – I use bone in skin on chicken thighs for this recipe, but you could swap them for boneless skinless, or even chicken breasts. However you may need to adjust the cooking time if you change the cut of chicken used.
• Brussels sprouts – Brussels sprouts are delicious in this recipe. They are tossed in a little bit of the honey mustard marinade and get caramelized and crispy while they bake. If they are large – cut them in half. But if they’re on the smaller side you’ll want to leave them whole so they don’t overcook.
• Salt + pepper – To season the chicken and Brussels before baking.
• Honey mustard marinade

How to make this honey mustard chicken recipe

The most time consuming part of making this recipe is probably cutting the Brussels sprouts. It takes a little while to clean and slice them, but if you have someone to help you, it will be done before you know it.

The other somewhat time consuming part of the recipe is marinating the chicken, but this is all “hands off” time. The longer you marinate the chicken in the honey mustard glaze the better. An ideal amount of time is overnight, but I’ve also baked this chicken after marinating for only an hour and it was still so flavorful and delicious.

Here’s the step-by-step instructions

Step 1: Make the marinade

Add all ingredients for honey mustard glaze to blender or food processor and process until smooth and emulsified. Alternatively you can also whisk everything together in a bowl until well combined.

Step 2: Marinate the chicken thighs

Toss chicken thighs with 1/3 cup of honey mustard and move to the refrigerator to marinate for at an hour, or up to overnight. Set the rest of the dressing aside in a separate container in the fridge. 

Step 3: Prep the Brussels sprouts

Clean and trim the Brussels sprouts. To trim the Brussels sprouts, cut a little bit off the stem end and remove the outer leaves – especially any that are starting to yellow or brown. If the Brussels sprouts are large, cut them in half. If they are small, leave them whole so they don’t overcook.

Step 4: Bake the chicken and Brussels sprouts

Preheat the oven to 425 degrees.

Transfer chicken thighs, skin side up, to a rimmed baking sheet lined with parchment paper. Toss Brussels sprouts with 3 tablespoons of the reserved honey mustard dressing and 2 tablespoons olive oil. Spread out around the chicken thighs, being careful to spread them out evenly so everything has a chance to crisp up. 
Sprinkle chicken and Brussels sprouts with 1/2 teaspoon sea salt + 1/4 teaspoon cracked black pepper. Move to the oven.

Bake for about 30-35 minutes, depending on size, until chicken thighs reach an internal temperature of 165 F and the juices run clear. 

For extra golden skin and crispy Brussels you can broil everything for a minute or two before pulling from the oven. Just be sure to watch it very carefully because the sugar in the honey can go from caramelized to burnt very quickly!

Step 5: Serve!

Allow the chicken to rest for a few minutes and serve with the remaining honey mustard marinade.

I love this meal with just the veggies and oven baked chicken, but if you’re craving something a little more hearty you could serve this sheet pan dinner with mashed potatoes, rice, or a big salad.

Serving suggestions

This sheet pan dinner is perfect on it’s own – just pile your plate high with baked chicken thighs and roasted Brussels!

But if you’re craving a more filling meal, it would also be delicious with:

• mashed potatoes
• whipped parsnips
• twice baked garlic parmesan sweet potato casserole
• white or brown rice
• a big green salad

Can you freeze these honey mustard chicken thighs?

The chicken thighs can be frozen with the marinade for up to several months. Allow them to fully thaw in the refrigerator before adding to the sheet pan with the Brussels sprouts.

How to store and re-heat

To store: These chicken thighs and Brussels can be stored in a covered container in the refrigerator for 4-5 days.

To re-heat: To re-heat this honey mustard chicken, warm it in the microwave, or in the oven at 350 until warmed through. It could also be heated in a skillet on the stove top. For this method, warm a non stick or cast iron skillet over medium heat. Start the chicken skin side down, and heat until skin is crispy. Flip the chicken and add the Brussels. Cook another minute or two, until heated through.

Substitutions & swaps

• The Brussels sprouts in this recipe could be swapped for another hearty vegetable like potatoes, sweet potatoes, butternut squash, or cauliflower.
• You could easily use boneless skinless chicken thighs instead of bone-in skin on, however the cooking time will likely need to be reduced.

Love this recipe? Here’s some other chicken recipes to try!

• Whole30 Mediterranean Chicken Bowls
• BBQ Chicken Thighs in the Oven
• Bacon Wrapped Chicken Breasts
• Crispy Baked Buffalo Chicken Wings
• Chicken Patties
• Oven Baked Chicken Breasts
• Mediterranean Sheet Pan Chicken and Vegetables

If you make this chicken recipe, please let us know by leaving a REVIEW and RATING below!

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