Sheet pan honey mustard chicken and Brussels sprouts
Tangy-sweet honey mustard chicken roasted with Brussels sprouts until their edges go crisp and nutty, even if you think you hate sprouts.
- 40 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.45 a serving
- 310 calories
- Good the next day
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 12 oz Brussels sprouts, halved
- 3 tbsp Dijon mustard
- 2 tbsp honey
- 1 clove garlic, minced
- 1¼ lb chicken breasts, cut into 1½-inch pieces
From your pantry
- 2 tbsp olive oil, divided
- 1 tsp salt, divided
- ¼ tsp black pepper
Each serving has about 310 calories, 35 g protein, 17 g carbs and 11 g fat, and costs about $2.45 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No honey? Maple syrup works.
- No chicken breasts? Boneless chicken thighs or chicken tenderloins work.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and line a large with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
the sprouts on the pan with 1 tablespoon of oil and ½ teaspoon of salt, turn them cut side down, and 10 minutes.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 10 min
Dolly’s tip: Cut side down against the hot pan is how they get those dark, crispy faces.the mustard, honey, garlic, pepper, the rest of the oil and salt together, and pour 2 tablespoons into a small bowl for later.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
the chicken in the rest of the honey mustard and wash your hands and board.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Dolly’s tip: The sauce you set aside never touches raw chicken, so it’s safe to drizzle at the end.Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
Add the chicken to the pan in one layer and 15 to 18 minutes, until the biggest piece reads 165°F.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 17 min
Food safety: Chicken and turkey are done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.
the saved honey mustard over everything and serve.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
