Honey Dijon Chicken Thighs
If you’re looking for a dinner that’s both comforting and elevated, these Honey Dijon Chicken Thighs are it. Think crispy golden skin, tender meat, and a sweet-tangy glaze that caramelizes beautifully in the oven. Paired with roasted Brussels sprouts and a fragrant touch of sofrito, this dish hits all the flavor notes—savory, sweet, tangy, and just a little earthy.
The best part? Everything cooks in one skillet, so cleanup is a breeze. It’s the kind of meal that feels fancy enough for Sunday dinner but easy enough to whip up on a weeknight. Bonus: leftovers (if you even have any) are just as good the next day.
Before You Get Started
- Pat the chicken dry for extra crispy skin.
- Use a cast iron skillet if possible—it helps with searing and goes straight into the oven.
- Don’t skip the sofrito! It adds an herby, garlicky base note that takes this dish from simple to special.
What You’ll Need
Here’s everything that makes this chicken dish shine (exact amounts are in the recipe card below):
- Chicken thighs – bone-in, skin-on for maximum flavor.
- Brussels sprouts – roasted alongside for a built-in veggie side.
- Honey Dijon mustard – the sweet and tangy star of the glaze.
- Sofrito – aromatic, flavorful, and slightly smoky.
- Avocado oil – helps crisp the chicken and caramelize the veggies.
- Salt & pepper – simple but essential.
How to Make Honey Dijon Chicken Thighs
Marinate the chicken: Coat thighs in a honey Dijon + sofrito mixture and season generously.
Sear for flavor: Brown both sides of the chicken in hot oil until the skin is crisp and golden.
Add the veggies: Toss Brussels sprouts in the remaining glaze and nestle them around the chicken.
Roast to perfection: Bake until the chicken is juicy and cooked through, and the sprouts are tender with caramelized edges.
Serve hot: Plate with extra pan juices spooned on top for max flavor.
Why You’ll Love This Recipe
- One-pan wonder: Chicken + veggie side dish, all in one.
- Crowd pleaser: Sweet, tangy, and savory flavors everyone loves.
- Meal-prep friendly: Leftovers taste incredible reheated.
Honey Dijon Chicken Thighs with Roasted Brussels Sprouts
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Pat chicken dry, season with salt and pepper.
- In a bowl, whisk sofrito with honey Dijon mustard. Coat chicken thoroughly.
- Heat oil in a cast iron skillet over medium-high. Sear chicken 3 minutes per side until golden.
- Toss Brussels sprouts in remaining marinade, season with salt and pepper.
- Nestle Brussels sprouts around chicken in the skillet.
- Bake uncovered for 40 minutes, until chicken is cooked through and sprouts are caramelized.
- Serve hot, spooning pan juices over the top.
