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30-Minute Honey Mustard Chicken & Brussels Skillet

Golden chicken pieces and caramelized Brussels sprouts tossed in a tangy honey-Dijon glaze — one skillet, 30 minutes, about 39g protein per serving (estimated).
Print Recipe
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lb boneless, skinless chicken breast cut into 1-inch pieces
  • 1 teaspoon kosher salt divided (1/2 tsp + 1/2 tsp)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons olive oil divided (1 tbsp + 1 tbsp)
  • 1 1/2 lb Brussels sprouts trimmed and halved
  • 1 medium yellow onion sliced
  • 4 cloves garlic minced
  • 2 teaspoons fresh thyme leaves plus more for serving
  • 1/4 cup honey
  • 3 tablespoons Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 1/4 cup low-sodium chicken broth

Equipment

  • Large skillet (12-inch), preferably cast iron or stainless
  • Tongs and a spatula

Method
 

  1. Pat the chicken pieces dry and toss with 1/2 teaspoon salt, the pepper, and the smoked paprika. Whisk the honey, Dijon, apple cider vinegar, and remaining 1/2 teaspoon salt in a small bowl until smooth.
  2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook, turning once, until golden on two sides, about 6–7 minutes. Transfer to a plate — it will finish cooking later.
  3. Add the remaining 1 tablespoon olive oil. Place the Brussels sprouts cut-side down in a single layer. Don't move them — this undisturbed contact is what makes them crisp and caramelized instead of steamed and gray. Cook 4–5 minutes until deeply golden.
  4. Toss the sprouts, add the onion, and cook 2 minutes. Add the garlic and thyme; cook 30 seconds, until fragrant.
  5. Pour in the honey-Dijon mixture and stir to coat everything. Let it bubble 1 minute — it thickens into a glossy glaze.
  6. Return the chicken to the skillet with the chicken broth. Reduce heat to medium, cover, and cook 3–4 minutes, until the chicken reaches 165°F and the sprouts are tender. Scatter with fresh thyme and serve.

Notes

Food safety: Chicken pieces to 165°F. Sear sprouts cut-side down without moving — the crisp enabler. Bite-size pieces keep this at 30 minutes. Leftovers 4 days refrigerated / 3 months frozen. Protein ~39g/serving estimated from USDA FoodData Central; not lab-tested.