Sheet Pan Honey Mustard Chicken

chicken dinner sheet pan

This recipe is quick, easy, and healthy and requires minimal clean-up, which is my favorite combination of words to describe a busy weeknight meal. 




6 boneless, skinless chicken thighs

1 lb brussel sprouts, halved and ends removed

1 tbsp olive oil

2 slices of bacon

salt and pepper to season your sprouts and chicken thighs

Honey Mustard Sauce:

1/3 cup olive oil

2 tbsp apple cider vinegar

3 tbsp dijon mustard

3 tbsp honey

1/4 tsp salt

1/4 tsp pepper




Preheat your oven to 425. Add your halved brussel sprouts to the sheet pan with about a tbsp of olive oil. Add your chicken thighs to the same sheet pan and pat dry. Season your sprouts and chicken thighs generously (on both sides) with salt and pepper. Cut your bacon into 3/4 inch pieces and add to your. Add your sheet pan to the oven and bake for 20 minutes. Meanwhile, make your sauce. Add all of your sauce ingredients to a small glass or bowl and whisk to combine. Remove your sprouts and chicken from the oven and toss with a few tbsp of your sauce. Return to the oven and bake for 5-7 more minutes. Remove from the oven and drizzle with more sauce. Serve and ENJOY!

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