I’m on a minimal ingredient recipe kick and I’m loving every minute of it. This recipe is inspired by a fridge hunting activity to make dinner out of whatever I have leftover in a scant fridge. My basic musts are a protein, a vegetable, and a sauce to jazz it up. All that’s needed for this sheet pan dinner recipe are honey mustard chicken & brussels.
Today I’m pulling together bone-in chicken thighs, brussels sprouts, and a mayo based honey mustard sauce for dinner. Now I know we all hate this word, but there’s just no more accurate verbiage to describe it than moist. The mayo in this honey mustard sauce keeps the chicken thighs super moist and adds tons of flavor.
The fabulous thing about this recipe is that it’s so flexible. You could easily use this sauce on some salmon or substitute your vegetable for green beans, peppers, or broccoli. Of course, this may impact cook time! The real key for a successful sheet pan meal is timing though. So you want to choose a vegetable that will cook in the same amount of time as your protein.
Once we choose a protein and vegetable that time together correctly, the rest is easy peasy. Slather on your honey mustard sauce, toss it in the oven with a timer, and you’re chillin’ until the timer goes off. Personally, I like to use this time to clean my kitchen so that I don’t have to worry about it after I’m done eating. Are you a clean while you cook type of person? I just can’t stand a mess!
I use bone in and skin on chicken thighs for this sheet pan honey mustard chicken & brussels recipe, it makes for a crispy, flavorful dish. It would probably work just fine with chicken cutlets or tenders as well. If you’re looking for some more sheet pan paleo dinner recipe inspiration, check out my WHOLE 30 SHEET PAN CITRUS CHICKEN, SHEET PAN SPICY MAYO SALMON & GREEN BEANS, SHEET PAN BAKED LEMON SALMON, or SHEET PAN GREEK LEMON CHICKEN.
- 4 chicken thighs
- 1 tbsp mayo
- 1 tbsp spicy mustard
- 2 tsp honey
- 1 tsp paprika
- 2 c brussels sprouts
- 1 tbsp olive oil
- a sprinkle of salt and pepper
- Pre-heat oven to 425°F and drizzle olive oil on a sheet pan.
- In a small bowl, mix mayo, spicy mustard, honey, and paprika.
- Place chicken thighs on the sheet pan and slather honey mustard sauce atop.
- Halve brussels sprouts and scatter on the sheet pan. Drizzle them in olive oil and a sprinkle of salt and pepper.
- Bake for 25 minutes and enjoy!
Amount Per Serving: Calories: 374Total Fat: 25gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 168mgSodium: 382mgCarbohydrates: 9gFiber: 2gSugar: 4gProtein: 33g
Nutrition facts are an estimate and not guaranteed to be accurate.