How is your new year going so far? Healthy eating plan still in tact? I’ve been steadily working toward my wellness goals with regular exercise and mostly clean meals but hit a bit of a slump with meal planning a couple of weeks ago. I went to the grocery store without much of a list (which almost never happens) and a vague idea of honey mustard chicken in my head. As I shopped, the meal came together in my mind. I grabbed some brussels sprouts and a bag of golden baby potatoes along with a couple of pounds of chicken thighs and the rest of my groceries then got to work.

honey mustard chicken, brussels sprouts, and potatoes

To make the honey mustard chicken, I seasoned it simply with sea salt and black pepper then seared it in my cast iron skillet for a bit. Meanwhile, I seasoned the brussels sprouts and cute little baby potatoes. The brussels sprouts with honey and crushed red pepper and the potatoes with butter and garlic powder. Spread the veggies lovingly onto a sheet pan then flipped the chicken and slathered on the honey mustard. Then both pans went into the oven so everything could roast to perfection. See? Easy chicken dinner recipe! The whole process takes about 30 minutes from start to finish.

honey mustard chicken thighs

The result was a few servings of crispy, flavorful chicken thighs, sweet and spicy brussels sprouts, and buttery, garlicky baby potatoes. Basically, a meal fit for a queen with a nine to five. 🙂 This honey mustard chicken recipe is easy to make and absolutely delicious. The thing that many of you tell me keeps you from sticking to a meal prep routine is getting bored halfway through the week and giving up. This scrumptious 30-minute meal will keep you coming back from Monday through Friday. It’s that good.

Tips for Crispy Chicken Thighs

  • A hot pan is key. Get your skillet and oil nice and hot before adding the chicken.
  • Resist the urge to check and flip the chicken unnecessarily. Once you get it in the oil, let it cook for a few minutes before even thinking about flipping it.
  • You can get a bit of a crisp going with boneless, skinless chicken but you’ll get the most desirable crispy crackly effect with skin-on chicken thighs.

I know you’ll love this honey mustard chicken & veggies as much as I do. After you make this easy recipe, check out the rest of my quick dinner ideas. Thanks for reading!

5 from 2 votes
honey mustard chicken dinner
Prep Time
5 mins
Cook Time
30 mins
 

Crispy chicken thighs in homemade honey mustard sauce with sheet pan roasted vegetables

Course: Main Dish
Cuisine: American
Keyword: 30 minute dinner ideas, crispy chicken recipe, easy meal prep ideas, quick chicken dinner, sheet pan roasted vegetables
Servings: 5 servings
Author: Jazzmine from Dash of Jazz
Ingredients
For the Honey Mustard Chicken
  • olive oil
  • 2 pounds chicken thighs
  • sea salt to taste
  • black pepper to taste
  • 4 tablespoons deli mustard
  • 2 tablespoons honey
  • 1/2 teaspoon paprika
For the Baby Potatoes
  • 1 1/2 pound golden baby potatoes
  • 3 tablespoons butter melted
  • sea salt to taste
  • black pepper to taste
  • 3/4 teaspoon garlic powder
For the Brussels Sprouts
  • 1 pound brussels sprouts trimmed and cut into halves
  • 2 tablespoons honey
  • 2 teaspoons crushed red pepper
  • 2 teaspoons olive oil
  • sea salt
  • black pepper
Instructions
  1. Preheat oven to 450 degrees. Season chicken thighs with sea salt and black pepper and set aside.

  2. Add olive oil to a large, oven-safe skillet over medium heat and allow to get hot for a couple of minutes. Add chicken to skillet and allow to sear for two to three minutes.

  3. Meanwhile, season baby potatoes with garlic powder, sea salt, and black pepper then add melted butter and stir or toss until evenly coated.

  4. Spread potatoes out on a large sheet pan and place in oven to roast for 10 minutes.

  5. Flip chicken thighs over and cook for about five minutes more.

  6. Add brussels sprouts, honey, olive oil, sea salt, black pepper, and crushed red pepper to a large bowl and stir until evenly coated.

  7. Add brussels sprouts to sheet pan with baby potatoes and roast for fifteen minutes then remove from oven.

  8. Spread honey mustard sauce over top of chicken thighs then place entire pan in oven to roast for about 20 minutes. Internal temperature of thighs should reach 165 degrees.