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Garlic Dijon Chicken and Brussels Sprouts Recipe

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This Garlic Dijon Chicken and Brussels Sprouts recipe is a quick, flavorful one-pan dinner with juicy chicken breasts coated in a tangy garlic Dijon sauce, roasted alongside caramelized Brussels sprouts.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 pound (450g) Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 3 garlic cloves, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  1. Preheat oven to 400°F (200°C). Lightly grease a large baking sheet or line with parchment paper.
  2. In a small bowl, whisk together melted butter, Dijon mustard, honey, minced garlic, lemon juice, thyme, salt, and pepper.
  3. Place chicken breasts on one side of the baking sheet and Brussels sprouts on the other side.
  4. Drizzle olive oil over Brussels sprouts, season with salt and pepper, and toss to coat.
  5. Brush chicken generously with the garlic Dijon sauce, then drizzle any remaining sauce over the Brussels sprouts and toss lightly.
  6. Roast for 20–25 minutes, or until chicken is cooked through (internal temperature reaches 165°F) and Brussels sprouts are tender and caramelized.
  7. Broil for 2–3 minutes at the end for extra color if desired.
  8. Garnish with fresh parsley and serve warm.

Notes

  • Use chicken thighs instead of breasts if preferred — adjust cooking time as needed.
  • For extra flavor, marinate the chicken in the sauce for 30 minutes before baking.
  • Leftovers keep well in the fridge for up to 3 days.

Nutrition

Find it online: https://ukfinda.com/garlic-dijon-chicken-and-brussels-sprouts-recipe/