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.
2tablespoonsfresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
In a small bowl, whisk together the minced garlic, Dijon mustard, honey, lemon juice, salt, pepper, and thyme to make the sauce.
Place the chicken breasts on one side of the baking sheet and Brussels sprouts on the other side.
Drizzle olive oil over the Brussels sprouts and season with salt and pepper. Toss the Brussels sprouts to coat evenly.
Brush the chicken breasts generously with the garlic Dijon sauce and drizzle any remaining sauce over the Brussels sprouts.
Roast for 20-25 minutes or until the chicken is cooked through (internal temperature reaches 165°F) and the Brussels sprouts are tender and caramelized.
Optional: Broil for 2-3 minutes at the end for extra crispy Brussels sprouts.
Garnish with grated Parmesan cheese and fresh parsley, if desired, and serve warm.