Your New Favorite Cozy Night In: Maple Mustard Chicken & Brussels

Hey there, friend! Come on in, pull up a stool, and let’s get something wonderfully aromatic going in the oven. Is there anything better than that moment when the smells of roasting garlic, sweet maple, and tangy mustard start to waft from your kitchen? It’s the universal signal that a seriously good, seriously easy meal is just minutes away.

If you’re looking for a dinner that feels gourmet but is secretly a breeze to pull together, you’ve hit the jackpot. These Maple Mustard Chicken Thighs with Roasted Brussels Sprouts are my go-to for busy weeknights, lazy Sundays, and any time I want to impress without the stress. We’re talking about juicy, succulent chicken thighs and crispy, caramelized Brussels sprouts, all coated in a glaze that’s a perfect symphony of sweet, smoky, and tangy. The best part? It all happens on one single sheet pan. Yes, you read that right. Minimal cleanup and maximum flavor? That’s my kind of kitchen magic.

This isn’t just a recipe; it’s a ticket to a stress-free, deeply satisfying dinner. You don’t need any fancy skills—just a bowl for the glaze, a sheet pan, and a hungry heart. So, tie on your favorite apron (the messy one with all the stains tells the best stories), and let’s create something unforgettable together.

The Accidental Masterpiece: A Story of Mustard and Maple

This recipe, like so many of my favorites, was born from a happy accident. It was a crisp autumn evening a few years back, and I was hosting a last-minute dinner for a few close friends. I’d planned a different marinade for the chicken, but when I opened the fridge, I realized I was out of a key ingredient. Panic? For a second. But then I saw it: a nearly-empty bottle of pure maple syrup from a recent farmer’s market trip and a jar of grainy Dijon mustard staring back at me.

In a moment of “what’s the worst that could happen?” inspiration, I whisked them together with some garlic and spices. I had a bag of Brussels sprouts that needed using, so I tossed them right on the pan with the chicken, hoping for the best. The result? As that incredible smell filled my kitchen and my friends started hovering around the oven door, I knew we had something special. The chicken was glistening and sticky, the Brussels were charred and sweet, and my friends absolutely raved. It was one of those messy, unplanned, laughter-filled nights that ended with an empty pan and full bellies. It taught me that sometimes, the best recipes aren’t meticulously planned—they’re created with a dash of intuition and a whole lot of love. This one-pan wonder has been a staple in my home ever since.

Gathering Your Flavor Powerhouses

One of the things I love most about this dish is the simplicity of the ingredients. Each one plays a crucial role in building those deep, complex flavors. Here’s what you’ll need:

• 6 bone-in or boneless chicken thighs: I’m a huge fan of thighs because they stay incredibly juicy and forgiving during cooking. The fat renders and bastes the meat (and the Brussels!) in deliciousness. Chef’s Insight: If you’re using boneless, skin-on thighs, you’ll get an even crispier skin. Bone-in will add a bit more flavor and take maybe 5 minutes longer.
• 1 lb Brussels sprouts, halved: Don’t be afraid of these little cabbages! Roasting is their best-kept secret. When halved, their flat sides get beautifully caramelized and crispy. Substitution Tip: Not a Brussels fan? Broccoli florets or cubed sweet potatoes work wonderfully here.
• 2 tablespoons olive oil: A good glug of extra virgin olive oil helps everything get crispy and golden brown. It’s our cooking medium and flavor carrier.
• Salt and pepper to taste: The fundamentals! Season generously. They are the foundation that makes all the other flavors pop.

For the Magical Maple Mustard Glaze:

• ¼ cup pure maple syrup: Please, please use the real stuff! The deep, caramel-like notes of pure maple syrup are irreplaceable. The fake pancake syrup will make the glaze overly sweet and thin. Chef’s Insight: This is our sweet element that caramelizes so beautifully in the hot oven.
• 2 tablespoons Dijon mustard: This is our tangy counterpoint. Dijon has a sharp, sophisticated flavor that cuts through the sweetness of the maple. Substitution Tip: If you only have whole-grain mustard, that will work too! It will give a lovely texture and a slightly milder tang.
• 2 garlic cloves, minced: Fresh is best here! The minced garlic infuses the glaze with a pungent, aromatic warmth that is simply divine.
• 1 teaspoon chili powder: This is our secret weapon for a subtle, smoky heat. It doesn’t make the dish spicy, just deeply flavorful. Substitution Tip: Smoked paprika is a fantastic alternative if that’s what you have on hand.
• 1 tablespoon apple cider vinegar (optional for brightness): I almost always add this. A splash of acidity at the end brightens the entire dish and balances the richness of the glaze and chicken fat.

Let’s Get Cooking: Your Foolproof Guide to Perfection

Ready to transform these simple ingredients into a show-stopping meal? Follow these steps, and you’ll be a one-pan hero in no time. I’ve sprinkled in my favorite chef hacks to ensure your success!

1. Preheat and Prep: First things first, get that oven roaring hot! Crank it to 425°F (220°C). Chef’s Hack: A hot oven is non-negotiable for getting crispy skin on the chicken and those lovely browned edges on the Brussels sprouts. While it heats up, line a large, rimmed baking sheet with parchment paper or foil for the easiest cleanup of your life.
2. Whisk the Glaze: In a small bowl, grab a whisk and combine the maple syrup, Dijon mustard, minced garlic, chili powder, and the optional apple cider vinegar. Whisk it until it’s smooth and beautifully homogenous. Give it a little taste—isn’t that flavor dynamic incredible already? Chef’s Commentary: This is where the magic starts. Don’t be shy about tasting your food as you go; it’s the best way to learn and adjust!
3. Arrange and Season: Place your chicken thighs and halved Brussels sprouts on the prepared baking sheet. Drizzle everything with the olive oil and then season generously with salt and black pepper. Use your hands (the best kitchen tools you have!) to toss the Brussels sprouts and make sure the chicken is well-coated. Chef’s Hack: For the crispiest Brussels, make sure they’re in a single layer and not piled on top of each other. A little space allows for hot air to circulate and work its browning magic.
4. Glaze It Up! Now, using a pastry brush or the back of a spoon, generously slather that maple mustard glaze all over the chicken thighs. Don’t hold back! Then, use what’s left to drizzle over the Brussels sprouts and give them a quick toss to coat. Chef’s Insight: I like to reserve a tiny bit of the glaze to brush on right after the dish comes out of the oven for an extra glossy, flavorful finish.
5. Roast to Golden Perfection: Slide that beautiful, loaded pan into your preheated oven and let it work its magic for 25-30 minutes. You’ll know it’s done when the chicken is cooked through (an internal thermometer should read 165°F / 74°C), the skin is golden and sticky, and the Brussels sprouts are tender with crispy, caramelized edges.
6. The Optional Crispy Finale: For that restaurant-quality finish, turn your oven to broil for the last 2-3 minutes. Keep a very close eye on it! This will blister and char the edges of the Brussels and give the chicken skin an unbelievable extra crunch. Chef’s Warning: The broiler is powerful! Don’t walk away, or you might go from perfectly charred to sadly burnt.

Plating Your Masterpiece

Once your masterpiece is out of the oven, let the chicken rest for just a couple of minutes—this lets the juices redistribute so every bite is moist. I love serving this family-style, right on the pan in the middle of the table for everyone to dig into. For a more plated look, place a chicken thigh (or two, no judgment here!) alongside a hearty scoop of those glazed Brussels sprouts. The pan juices are liquid gold, so be sure to spoon a little extra over the top. This dish is a complete meal on its own, but it’s also fantastic with a side of fluffy quinoa, creamy mashed potatoes to soak up the sauce, or a simple arugula salad for a fresh, peppery contrast.

Make It Your Own: Delicious Twists & Swaps

This recipe is a fantastic canvas for your own creativity! Here are a few of my favorite ways to mix it up:

• Pork Chop Power: Swap the chicken thighs for bone-in pork chops. The sweet and tangy glaze is a classic pairing with pork.
• Spice It Up: Add a pinch of cayenne pepper or a tablespoon of sriracha to the glaze for a kick of heat that plays beautifully with the sweetness.
• Herbaceous Heaven: Stir a tablespoon of fresh, chopped rosemary or thyme into the glaze for an earthy, aromatic layer.
• Root Vegetable Medley: Replace the Brussels sprouts with a mix of cubed sweet potatoes, parsnips, and carrots for a sweeter, earthier roasted veggie mix.
• Gluten-Free & Dairy-Free Friendly: This recipe is naturally both! Just double-check your Dijon mustard brand to be 100% sure it’s gluten-free if that’s a concern.

Olivia’s Kitchen Notes & Stories

Over the years, this recipe has become a true workhorse in my kitchen, and it’s evolved in fun ways. I’ve learned that the type of mustard can completely change the personality of the dish. Using a whole-grain mustard gives it a rustic, textured feel, while a smooth Dijon creates a more elegant, uniform glaze. One time, I was filming a quick video of this recipe for my Instagram stories and, in my excitement, I accidentally used smoked paprika instead of chili powder. It was such a happy mistake that I now often make it that way! It adds a deeper, smokier flavor that’s just incredible.

The biggest lesson this recipe has taught me (and my readers!) is to not fear the one-pan meal. Crowding is the enemy of crispiness, so if your pan looks a bit packed, don’t be afraid to use two. It’s better to have a little extra space and perfectly crispy sprouts than a steamy, crowded pan. This dish is all about embracing imperfection—a little char on a Brussels sprout leaf is a beautiful thing!

Your Questions, Answered!

I’ve gotten so many wonderful messages about this recipe over the years. Here are the most common questions and how to solve them!

Q: My Brussels sprouts are soggy. What did I do wrong?
A: The most common culprit for soggy sprouts is overcrowding on the pan! If the veggies are piled on top of each other, they steam instead of roast. Make sure they’re in a single layer with a little space between them. Also, ensure your oven is fully preheated before the pan goes in. A hot start is key for that instant sizzle and crisp.

Q: Can I use chicken breasts instead of thighs?
A: You absolutely can, but you’ll need to adjust the cooking time. Boneless, skinless chicken breasts will cook much faster and can dry out. I’d recommend pounding them to an even thickness and checking for doneness around the 20-minute mark. Thighs are more forgiving and flavorful, but breast meat works in a pinch!

Q: My glaze is burning before the chicken is cooked! Help!
A> This can happen if the sugar in the maple syrup gets too hot. If you notice the glaze darkening too quickly, simply tent the entire pan loosely with a piece of foil for the remainder of the cooking time. This will slow down the browning and allow the chicken to cook through without burning.

Q: How can I make this meal ahead of time?
A> The best make-ahead tip is to whip up the glaze and chop the Brussels sprouts the night before. Store them separately in the fridge. When you’re ready to cook, just assemble and roast! The dish is best served fresh from the oven, but leftovers keep beautifully in the fridge for up to 3 days and reheat well in the oven or air fryer to maintain crispiness.

Maple Mustard Chicken Thighs with Roasted Brussels : Sweet, Tangy & Oven-Roasted

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• Author: OliviaBennett

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Description

Maple Mustard Chicken Thighs with Roasted Brussels Sprouts

A cozy one-pan meal with juicy chicken, sweet-tangy glaze, and crispy Brussels sprouts.

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Ingredients

Scale 1x2x3x

For the Chicken & Veggies:

• 6 chicken thighs (bone-in or boneless, skin-on for crispiness)

• 1 lb Brussels sprouts, halved

• 2 tbsp olive oil

• Salt & pepper, to taste

For the Maple Mustard Glaze:

• ¼ cup pure maple syrup

• 2 tbsp Dijon mustard (or whole-grain mustard)

• 2 garlic cloves, minced

• 1 tsp chili powder (or smoked paprika)

• 1 tbsp apple cider vinegar (optional, for brightness)

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Instructions

1. Preheat & Prep

• Heat oven to 425°F (220°C).

• Line a large rimmed baking sheet with foil or parchment for easy cleanup.

2. Whisk the Glaze

• Mix maple syrup, Dijon, garlic, chili powder, and vinegar in a small bowl.

3. Arrange & Season

• Place chicken and halved Brussels sprouts on the pan.

• Drizzle with olive oil and season generously with salt & pepper.

• Toss Brussels sprouts lightly so they’re in a single layer.

4. Glaze the Chicken

• Brush the maple mustard glaze over the chicken.

• Drizzle a little over the Brussels sprouts. (Reserve a bit for brushing after cooking, if you like.)

5. Roast

• Bake 25–30 min, until chicken reaches 165°F (74°C) and sprouts are tender and golden.

• Optional: Broil 2–3 min at the end for extra crispy Brussels and caramelized glaze—watch closely!

6. Serve

• Let chicken rest 2–3 min.

• Serve right on the pan for family-style, or plate with extra glaze spooned over.

• Optional sides: mashed potatoes, quinoa, or a fresh salad.

Notes

• Soggy Brussels? Don’t overcrowd the pan; give them space to crisp.

• Use chicken breasts? Pounding to even thickness helps; cook ~20 min.

• Glaze burning? Tent loosely with foil if the sugar browns too fast.

• Make ahead: Prepare glaze & chop sprouts ahead; assemble & roast fresh.

Nutritional Information*

This is provided as a general estimate and may vary based on specific ingredients used.

• Calories: ~410
• Protein: 28g
• Carbohydrates: 18g
• Fat: 26g
• Fiber: 4g

*Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Serves: 4

Final Thoughts: Your New Go-To Comfort Meal

And just like that, you’ve created a cozy, gourmet-worthy meal with barely any effort and only one pan to wash. See? I told you you could do it!

This Maple Mustard Chicken and Brussels Sprouts recipe is more than just a convenient dinner; it’s a lesson in how a few humble ingredients, when combined with a little heat, can transform into something truly extraordinary. It’s the dish you’ll turn to on busy nights when you need a guaranteed win, and the one you’ll proudly serve to guests, knowing it looks and tastes like you spent hours in the kitchen.

The beauty of this recipe lies in its simplicity and its soul. It’s the kind of food that makes a house feel like a home, filling it with incredible aromas and even better memories. I hope it finds its way into your regular rotation and becomes a cherished part of your own story, just as it has in mine.

Now, I’d love to hear how it turned out for you! Did you add a spicy kick? Try it with sweet potatoes? Share your creations with me—there’s nothing I love more than seeing how you make these recipes your own.

Wishing you a warm, delicious, and wonderfully cozy night in.

With love and a drizzle of maple,

Olivia