Honey Dijon Chicken Thighs with Roasted Brussels Sprouts

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.

Honey Dijon Chicken Thighs with Roasted Brussels Sprouts

This honey Dijon chicken features bone-in chicken thighs coated in a honey Dijon and sofrito glaze, seared until golden, then roasted with Brussels sprouts in one cast iron skillet. It’s an easy one pan chicken thighs dinner with crispy skin and caramelized sprouts.

Keyword honey dijon chicken, honey dijon chicken thighs, one pan chicken thighs

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 462kcal

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.

Notes

Crispy skin: Pat the chicken thighs completely dry before seasoning for the crispiest skin.

Doneness: The chicken is ready when the thickest part of the thigh reaches at least 165°F.

Oil: Avocado oil is ideal, but any neutral oil works.

Storage: Keep leftovers in an airtight container in the fridge for 3 to 4 days and reheat in the oven.

Nutrition