Description
A cozy one-pan dinner featuring tender chicken thighs and crispy Brussels sprouts, all coated in a sweet and tangy honey mustard sauce.
Ingredients
Scale
- 1 to 1.5 pounds boneless, skinless chicken thighs
- 4 cups Brussels sprouts, halved
- 2 tablespoons Dijon mustard
- 1.5 tablespoons honey
- 2 teaspoons olive oil, divided
- 2 to 3 garlic cloves, minced
- Salt and pepper to taste
- Optional: a pinch of chili flakes
Instructions
- Mix your sauce in a small bowl: Dijon mustard, honey, minced garlic, salt, pepper, and a tiny splash of water if you want it looser.
- Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then sear it for about 3 to 4 minutes per side until it has nice color. It does not need to be fully cooked yet. Move it to a plate.
- Add the remaining oil to the skillet, then add the Brussels sprouts cut-side down. Let them sit for a few minutes so they actually brown. Stir, then cook until they are tender with crispy edges. If the pan feels dry, add a splash of water and cover for a minute.
- Lower the heat to medium. Add the chicken back in, pour the honey mustard sauce over everything, and toss around until coated. Let it simmer for a few minutes until the chicken is fully cooked and the sauce clings.
- Taste and adjust. Sometimes I add a pinch more salt or a quick squeeze of lemon to wake it up.
Notes
For meal prep, the sauce can be made ahead and stored in the fridge. Reheat gently and add a splash of water if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg