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Honey Mustard Chicken and Brussels Sprouts

The perfect one pan meal combining delicious chicken Honey Mustard Chicken Thighs and Brussels Sprouts
Print Recipe
Course dinner, lunch
Cuisine American

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!
Keyword brussels sprouts, chicken, one pan meal