Juicy, honey mustard chicken baked with brussel sprouts and rosemary..this one pan dinner is easy and delicious!
One pan dinners are a life saver on busy weekdays, and I think everyone can relate. For most, it’s hard to find time to cook a decent dinner after a long day, and then to have all those dishes to do afterwards. It’s just not worth it sometimes, and I think that’s why so many people resort to take-out multiple times a week. I get it, it’s easy and convenient. But, after a while it becomes costly.. you don’t realize it but it sure adds up. Also, chances are you can make a way healthier dinner at home, knowing exactly what goes in your food.
This honey mustard chicken with brussel sprouts is beyond simple. Minimal ingredients, and minimal dishes to do afterwards. Also, baked dinners are the best because you can get stuff done (or relax!!) while it bakes.. I usually start to do some dishes while my dinners bake so it doesn’t seem so overwhelming when I’m done eating dinner.
I used Sir Kensington’s dijonnaise for this recipe. It’s tangy, creamy, and my favorite mustard to cook with. I love all of Sir Kensington’s condiments.. the ingredients are clean and amazing.
One Pan Honey Mustard Rosemary Chicken & Brussel Sprouts
- 4 chicken breast boneless & skinless
- 1 lb. brussel sprouts trimmed & halved
- 1/2 cup & 2 tbsp dijon divided
- 1/4 cup & 1 tbsp honey divided
- 2 tbsp olive oil divded
- 1 tsp garlic minced
- 4 sprigs rosemary
- salt and pepper to taste
First, marinade your chicken breast in 1/2 cup dijon, 1/4 cup honey, 1 tbsp oil, garlic, salt and pepper. Let marinade in the fridge for at least 1 hour (I usually let it marinade for 2-3 hours) DO NOT skip this step, or else the chicken will not have as much flavor.
Preheat your oven to 375 degrees F.
In a mixing bowl, combine your halved brussel sprouts, 2 tbsp dijon, 1 tbsp honey, 1 tbsp olive, salt and pepper. Mix so that all the brussel sprouts are coated.
Place chicken breast and brussel sprouts on opposite sides of your pan, make sure your brussel sprouts are in a single layer. Lay the sprigs of rosemary spread out on the pan.
Bake for 35-40 minutes, or until the chicken is cooked through.
Serve and enjoy!