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A cast iron skillet filled with Honey Dijon Chicken Thighs and Brussels sprouts, with a brown cloth underneath and a small dish in the background.
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Honey Dijon Chicken Thighs with Roasted Brussels Sprouts

These Honey Dijon Chicken Thighs with Brussels sprouts are seared golden, glazed with sweet and tangy mustard, and roasted with sofrito for big flavor—all in one skillet!

Ingredients

  • 6 bone-in skin-on chicken thighs
  • 3 cups Brussels sprouts halved
  • ¾ cup honey Dijon mustard
  • 3 tbsp sofrito
  • 3 tbsp avocado oil or neutral oil
  • Salt and pepper to taste

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.