One Pan Honey Mustard Chicken and Brussels Sprouts
Are you looking for a one pan meal? Try this One Pan Honey Mustard Chicken and Brussels Sprouts meal! I never used to like chicken thighs until I tried Nom Nom Paleo’s cracklin chicken. And now I am hoooked! Allison has always like thighs so now we fight over them! This meal was a hit and I love that there was only one pan to clean!
What is honey mustard sauce made of?
Honey mustard sauce is the most incredible sweet, tangy, and creamy sauce made from primarily Honey and Mustard. It takes only a few minutes to make and can be used several ways. Depending on if you are using it as a marinade, cooking sauce, or a dip, you can add different ingredients like Mayonnaise, Vinegar, or spices.
Ingredients For One Pan Honey Mustard Chicken and Brussels Sprouts:
4 Chicken Thighs, cleaned and dried
1lbs Brussels Sprouts, cut in half
3/4 tsp Salt
1/2 tsp black pepper
1.5 tsp garlic powder
2 tbsp yellow mustard
2 tbsp honey (or maple syrup)
3/4 cup chicken broth
How long does it take for thighs to cook?
In this recipe, you will brown the chicken thighs on each side for 7 minutes each. Then you will add liquid to the pan and finish cooking the chicken thighs for another 15-20 minutes.
How do I cook One Pan Honey Mustard Chicken and Brussels Sprouts?
1. Combine salt, pepper, and garlic powder in a small bowl.
2. Combine mustard and honey in a small bowl and set aside.
3. Season bottom of the thighs with generous portion of salt mixture (a little less than half) and add to a heated non stick fry pan(skin side up) on medium heat. Add majority of remaining salt mixture to the skin of the thighs. Flip the thighs once the bottom of the thighs have browned, about 5 – 7 minutes. Cook the thighs skin side down for 7 minutes until the skin is very crispy. Remove the chicken from the pan when after the skin is crispy.
4. Add the brussel sprouts to the pan, with the remainder of the salt mixture and cook them for about 8 minutes or until they are browned on at least 1 side. Move them to the side of the pan and put the thighs back in the pan.
5. Add the chicken broth to the pan. The steam from the liquid will finish cooking the chicken. Continue cooking for 15-17 minutes.
6. Once liquid has evaporated, glaze the chicken and sprouts with the honey mustard mixture and let it cook for additional 2 minutes!
If you like this recipe, you may also like:
Honey Mustard Chicken and Brussels Sprouts
Equipment
- Non Stick Fry Pan
Ingredients
- 4 Chicken Thighs with Bone Cleaned and Dried
- 1 lb Brussels Sprouts cut in half
- 3/4 tsp kosher salt
- 1/2 tsp black pepper
- 1.5 tsp garlic powder
- 2 tbsp yellow mustard
- 2 tbsp honey or maple syrup
- 3/4 cup Chicken Broth
Instructions
- Combine salt, pepper, and garlic powder in a small bowl.
- Combine mustard and honey in a small bowl and set aside.
- Season bottom of the thighs with generous portion of salt mixture (a little less than half) and add to a heated non stick fry pan(skin side up) on medium heat. Add majority of remaining salt mixture to the skin of the thighs. Flip the thighs once the bottom of the thighs have browned, about 5 – 7 minutes. Cook the thighs skin side down for 7 minutes until the skin is very crispy. Remove the chicken from the pan once the skin is crispy.
- Add the halved brussel sprouts to the pan, with the remainder of the salt mixture and cook them for about 8 minutes or until they are browned on at least 1 side. Move them to the side of the pan and put the thighs back in the pan.
- Add the chicken broth to the pan. The steam from the liquid will finish cooking the chicken. Continue cooking for 15-17 minutes.
- Once liquid has evaporated, use a spoon or pastry brush to glaze the chicken and sprouts with the honey mustard mixture and let it cook for additional 2 minutes!
