Garlic Dijon Chicken and Brussels Sprouts Recipe

This Garlic Dijon Chicken and Brussels Sprouts dish is a flavorful, one-pan meal featuring tender chicken breasts roasted alongside caramelized Brussels sprouts, all coated in a tangy garlic Dijon mustard sauce. It’s simple, healthy, and perfect for busy weeknights.

Why You’ll Love This Recipe

• One-pan meal for easy prep and cleanup
• Juicy chicken with a tangy, garlicky Dijon glaze
• Crispy, caramelized Brussels sprouts
• Balanced protein and veggies for a wholesome dinner
• Ready in about 30–35 minutes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Brussels sprouts, trimmed and halved
• Olive oil
• Garlic cloves, minced
• Dijon mustard
• Honey or maple syrup
• Lemon juice
• Salt and pepper
• Optional: fresh thyme or rosemary for garnish

Directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
2. Prepare Brussels sprouts: Toss halved Brussels sprouts with olive oil, salt, and pepper; spread on the baking sheet.
3. Mix sauce: In a small bowl, whisk together minced garlic, Dijon mustard, honey, lemon juice, salt, and pepper.
4. Prepare chicken: Place chicken breasts on the baking sheet with Brussels sprouts. Brush both sides generously with the Dijon garlic sauce.
5. Roast: Bake for 20–25 minutes until chicken is cooked through (internal temperature 165°F) and Brussels sprouts are tender and caramelized.
6. Finish: Optionally, broil for 2–3 minutes to crisp the Brussels sprouts further.
7. Serve: Garnish with fresh herbs if desired and serve warm.

Servings and Timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 25–30 minutes
• Total time: 35–40 minutes

Variations

• Swap chicken breasts for thighs or drumsticks
• Add diced potatoes or sweet potatoes to the sheet pan for a heartier meal
• Use balsamic vinegar instead of lemon juice for a deeper flavor
• Add a sprinkle of Parmesan cheese over Brussels sprouts before serving
• Toss Brussels sprouts with a pinch of red pepper flakes for heat

Storage/Reheating

• Refrigerate: Store leftovers in an airtight container up to 3 days
• Reheat: Warm in a skillet or oven at 350°F until heated through; avoid microwaving to keep Brussels sprouts crispy
• Freeze: Not recommended due to texture changes in Brussels sprouts

FAQs

Can I use frozen Brussels sprouts?

Yes, thaw and pat dry before roasting to avoid sogginess.

How do I know when chicken is done?

Use a meat thermometer—the internal temperature should reach 165°F.

Can I prepare the sauce ahead of time?

Yes, make the Dijon garlic sauce up to a day in advance and refrigerate.

What if I don’t have fresh garlic?

Use garlic powder (about 1/2 tsp) as a substitute.

Can I cook this on the stovetop?

Yes, sauté Brussels sprouts and cook chicken separately, then toss with sauce.

Is this recipe keto-friendly?

Yes, it’s low-carb and packed with healthy fats and protein.

Can I add other vegetables?

Sure, add carrots, green beans, or bell peppers for variety.

How crispy do the Brussels sprouts get?

They should be golden brown and slightly crisp on the edges when done.

Can I double the recipe?

Yes, use two baking sheets or cook in batches to avoid overcrowding.

What sides go well with this dish?

Serve with cauliflower rice, quinoa, or a fresh green salad.

Conclusion

Garlic Dijon Chicken and Brussels Sprouts is a flavorful, easy-to-make dinner that combines juicy chicken with caramelized veggies in a tangy sauce. Perfect for quick weeknight meals, this dish is sure to become a family favorite with its balance of simplicity and bold taste.

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