If you’re looking for a flavorful, one-pan meal that’s both easy and incredibly delicious, this Garlic Dijon Chicken & Brussels Sprouts is a must-try! The juicy, golden-brown chicken is coated in a tangy, garlicky Dijon sauce, while the Brussels sprouts caramelize beautifully in the pan, soaking up all those bold flavors.
It’s the perfect balance of savory, slightly sweet, and tangy—with a hint of crispiness from the roasted Brussels sprouts. Plus, it’s a one-skillet wonder, meaning minimal cleanup and maximum flavor. Trust me, once you try this, it’s going straight into your regular meal rotation!
Why You’ll Love Garlic Dijon Chicken & Brussels Sprouts
One-Pan Simplicity
Fewer dishes mean less cleanup and more time to enjoy your meal.
Bold, Tangy Flavor
The Dijon mustard and garlic create a rich, tangy glaze that perfectly complements the chicken and sprouts.
Nutritious & Satisfying
Packed with protein from the chicken and fiber from the Brussels sprouts, this dish is both filling and healthy.
Quick & Easy
A fuss-free dinner that’s ready in about 30 minutes—perfect for busy weeknights.
Crowd-Pleaser
Even Brussels sprouts skeptics will love this dish thanks to the caramelized, crispy edges and flavorful glaze!
Ingredients in Garlic Dijon Chicken & Brussels Sprouts
Chicken Thighs or Breasts: Juicy, tender, and perfect for soaking up the bold flavors of the sauce.
Brussels Sprouts: Roasted until golden and crispy, they add a delicious nutty sweetness to balance the dish.
Dijon Mustard: The star of the sauce! It brings a rich, tangy kick that pairs perfectly with the chicken.
Garlic: Fresh minced garlic adds depth and warmth to the dish.
Olive Oil: Helps achieve that perfect sear on the chicken and crisp up the Brussels sprouts.
Honey or Maple Syrup: A touch of sweetness balances out the acidity from the mustard.
Chicken Broth: Adds moisture and enhances the sauce’s savory depth.
Lemon Juice: A squeeze of fresh lemon brightens up the flavors beautifully.
Salt & Black Pepper: Simple seasonings that enhance every bite.
Red Pepper Flakes (Optional): For a little heat, add a pinch of red pepper flakes!
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then sear on both sides until golden brown. Remove and set aside.
Sauté the Brussels Sprouts
In the same skillet, add a bit more olive oil and toss in the Brussels sprouts. Cook until they start to caramelize, about 5-7 minutes. Remove and set aside.
Prepare the Dijon Sauce
Lower the heat and add minced garlic to the skillet. Sauté for about 30 seconds until fragrant, then stir in Dijon mustard, honey (or maple syrup), chicken broth, and lemon juice. Let it simmer for a couple of minutes to thicken slightly.
Combine & Finish Cooking
Return the chicken and Brussels sprouts to the pan, tossing them gently in the sauce. Cover and let simmer until the chicken is fully cooked and the sprouts are tender.
Serve and Enjoy
Garnish with fresh herbs or an extra drizzle of Dijon sauce, and serve warm. This dish is perfect on its own or paired with rice, mashed potatoes, or a fresh salad.
How to Serve Garlic Dijon Chicken & Brussels Sprouts
With Mashed Potatoes: The creamy texture pairs beautifully with the bold flavors of the sauce.
Over Rice or Quinoa: A great way to soak up all that delicious Dijon glaze.
With a Fresh Salad: A light, crisp salad balances the richness of the dish.
As a Low-Carb Meal: It’s satisfying on its own, making it a great keto-friendly dinner option.
Additional Tips
Use Bone-In Chicken for Extra Flavor: Bone-in, skin-on chicken thighs create the juiciest, most flavorful results.
Get the Brussels Sprouts Crispy: For extra crispiness, roast them separately in the oven while you cook the chicken.
Adjust the Sweetness: If you prefer a tangier sauce, reduce the honey or maple syrup slightly.
Make It Spicy: A pinch of red pepper flakes or a drizzle of hot sauce adds a nice kick.
FAQ Section
Q1: Can I use chicken breasts instead of thighs?
A1: Yes! Just be mindful that chicken breasts cook faster, so adjust the cooking time accordingly.
Q2: What if I don’t like Brussels sprouts?
A2: You can swap them out for green beans, asparagus, or broccoli.
Q3: Can I make this ahead of time?
A3: Absolutely! Store it in an airtight container in the fridge and reheat gently before serving.
Q4: How do I store leftovers?
A4: Store in the refrigerator for up to 3 days. Reheat in a skillet over low heat for the best texture.
Q5: Can I freeze this dish?
A5: Yes! Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
Q6: Can I make this dairy-free?
A6: The recipe is already dairy-free—just double-check your Dijon mustard and broth ingredients.
Q7: What’s the best way to get a golden-brown sear on the chicken?
A7: Pat the chicken dry before searing and don’t move it too soon—let it develop a crust.
Q8: Can I make this in the oven instead of the stovetop?
A8: Yes! Sear the chicken first, then bake everything at 375°F (190°C) until fully cooked.
Q9: What can I use instead of honey or maple syrup?
A9: You can use brown sugar or omit it for a tangier version.
Q10: Can I add other vegetables?
A10: Definitely! Mushrooms, carrots, or bell peppers would be great additions.
Final Thoughts
This Garlic Dijon Chicken & Brussels Sprouts is a flavor-packed, easy dinner that comes together in one pan. Whether you’re looking for a quick weeknight meal or something special to serve guests, this dish delivers bold flavors, crispy textures, and a rich, tangy sauce that keeps you coming back for more. Enjoy!
Print
Garlic Dijon Chicken & Brussels Sprouts
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Total Time: 38 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Oven-Baked
- Cuisine: American
Description
This Garlic Dijon Chicken and Brussels Sprouts recipe features juicy, marinated chicken thighs roasted with tender Brussels sprouts in a zesty garlic, lemon, and Dijon marinade. A one-pan meal that’s perfect for a quick healthy dinner!
Ingredients
For the Chicken Marinade:
- 2 tbsp olive oil
- 2 garlic cloves, minced or pressed
- 2 tbsp fresh parsley, finely chopped (plus more for garnish)
- 2 tbsp lemon juice (from 1 lemon)
- 1 tbsp Dijon mustard
- 1/2 tbsp sea salt
- 1/4 tsp black pepper
For the Chicken and Brussels Sprouts:
- 8 chicken thighs (preferably skin-on, boneless)
- 1 1/2 lbs Brussels sprouts, trimmed and halved
- 1/2 tsp sea salt
- 1/8 tsp black pepper
- 2 tsp olive oil
Instructions
- Marinate the Chicken: In a small bowl, whisk together all marinade ingredients. Place chicken thighs in a large bowl or Ziploc bag, add the marinade, and toss to coat. Cover and refrigerate for at least 6 hours (preferably overnight).
- Prepare the Brussels Sprouts: Trim and halve the Brussels sprouts. Place them on a lined baking sheet, then sprinkle with salt, pepper, and olive oil. Toss to combine and spread them out to the edges of the pan in a single layer.
- Assemble the Sheet Pan: Remove the marinated chicken from the fridge and arrange it skin-side up in the center of the baking sheet, about ½ inch apart.
- Bake the Chicken & Brussels Sprouts: Preheat the oven to 400°F. Roast uncovered for 25 minutes (or 30 minutes for bone-in chicken).
- Broil for Crispiness: For crispy chicken skin, broil on high heat for 2-4 minutes, or until golden brown.
- Garnish & Serve: Sprinkle with fresh parsley and serve hot.
Notes
- For extra crispy Brussels sprouts, roast them separately for 5 more minutes.
- Use bone-in chicken thighs for more flavor, but increase cooking time by 5 minutes.
- Make it a full meal by serving with roasted potatoes or quinoa.
Nutrition
- Serving Size: 1 portion
- Calories: 380 kcal
- Sugar: 2g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg