Garlic Dijon Chicken and Brussels Sprouts Recipe
Winner winner chicken dinner! Baked Chicken thighs with a flavorful garlic, lemon and dijon marinade with brussel sprouts that baste in the scrumptious pan drippings. We just love this easy sheet pan chicken and brussels sprouts recipe!
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We roasted the chicken thighs together with brussels sprouts to make it a one-pan meal idea. All you need is steamy buttery mashed potatoes to go with it and you have one very impressive, healthy and easy chicken dinner.
We have included Amazon affiliate links to the tools we used to make this recipe.
What surprised me most is how much my son (8) and his cousin (7) loved this recipe! They loved the chicken AND brussel sprouts and refilled twice! That is always the best compliment; when children love something I make. I especially love hearing those kinds of reviews – they just make my day.
Ingredients for the Best Chicken Marinade:
Want to know a secret? This is the same marinade we used on our very popular chicken legs recipe and it works so well with chicken thighs! It’s also very similar to our most popular baked salmon with garlic and dijon. This marinade is awesome and so versatile. The garlic, dijon and lemon juice is a winning combination!
*How to Trim Brussel Sprouts:
- Cut off and discard the tough/brown/dry stem portion at the very base of the sprout
- Peel back the tough/thick/dry/loose/damaged outer leaves
- Cut brussel sprouts in halves or quarters if very large. If sprouts are very small, leave them whole
Garlic Dijon Chicken and Brussels Sprouts in 3 easy steps:
This recipe is easy to prep. Everything bakes together in one pan (less dishes to wash) and there is no need to toss or turn anything.
Step 1: Marinate the chicken
Step 2: Trim brussels sprouts then season and toss them right in the pan and push brussels the sides of pan
Step 3: Place chicken in the center then bake.
How Long to Marinate Chicken:
The secret to flavorful and juicy chicken is the marinating time. The longer you marinate, the more flavorful and juicy your chicken will be.
- Marinate a bare minimum of 2 hours but 6 hours or overnight is ideal.
- You can even make it 2 days ahead of time if you are planning a big party and want to prep in advance. It’s even better if you can stir the chicken midway. Now you know how to marinate chicken!
- Quick Tip: A food saver can cut the marinating time in half. Removing the air from the food saver bag forces the marinade into the chicken.
Chicken Thigh Recipes to Discover:
Chicken thigh meat is our favorite. We love the dark meat compared to chicken breast because it is more forgiving and doesn’t overcook as easily. Chicken thighs naturally have more flavor and they are juicier. Here are the most-loved chicken thigh recipes on our blog:
- Easy Teriyaki Chicken – so saucy and better than takeout!
- Creamy Chicken and Rice – crowd pleasing one-pot chicken dinner
- Juicy BBQ Chicken Thighs – party favorite and so easy!
- Creamy Chicken Noodle Soup – a classic comfort food
Garlic Dijon Chicken and Brussels Sprouts Recipe
These Baked Chicken thighs with a zesty and flavorful garlic, lemon and dijon marinade roast together with brussels sprouts that baste in the scrumptious pan drippings. For best results, marinate 6 hours or overnight.
Ingredients
Ingredients for the Chicken Marinade:
- 2 Tbsp olive oil
- 2 garlic cloves, pressed or minced
- 2 Tbsp parsley, finely chopped, plus more to garnish
- 2 Tbsp lemon juice , from 1 lemon
- 1 Tbsp dijon mustard
- 1/2 Tbsp salt, we use sea salt
- 1/4 tsp black pepper
Ingredients for Chicken and Brussels Sprouts:
Instructions
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In a small bowl, add the ingredients for the chicken marinade and stir stir to combine. Place chicken thighs into a mixing bowl or in a large ziploc bag, add the marinade and stir to combine. Marinate at least 6 hours or preferably overnight.
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Trim and halve the brussels sprouts (see instruction below). Place them on a parchment or silpat lined baking sheet and sprinkle with 1/2 tsp salt, 1/4 tsp pepper and 2 tsp olive oil. Toss to combine then scoot the sprouts to edges of the pan, keeping them in a single layer.
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Place marinated thighs, skin-side-up, in the center of the pan about 1/2" apart. Bake uncovered at 400˚F for 25 minutes (30 minutes for bone-in chicken). For crispier skin, broil on high heat for 2-4 minutes or until skins have browned.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Q: What is YOUR preference? White meat (chicken breast) or dark meat (thighs)? I’d love to hear from you in a comment below!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Came out delicious, as always! Served it with some leftover veggies that we had, which I crisped up in the air fryer.
Thank you for your lovely review, Emmy! I’m so glad you enjoyed this recipe!
Delicious and easy! I used boneless/skinless chicken breasts and it turned out great.
Thank you for sharing. I’m glad you enjoyed the recipe. 🙂
I can’t find skin on boneless thighs. Do you think skinless will still work?
Hi Kelly! Here is what one of my readers said, “I used skinless thighs, and marinated them for around 16 hours. At the last minute, two more guests joined for dinner, so I also had the chance to compare the chicken marinated for 16 hours, and chicken marinated for about 2 hours. They were both delicious, but the 16-hour chicken was much more juicy and tender, and there was no comparison with regards to depth of flavor. This would also be great on pork in my opinion. Two big thumbs up!! I hope that helps!
Trying it tonight
😉 Thank you Natasha! Big fan of your recipes!!!
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My God this was delicious! And the way you bake it is also proper. I live in Edmonton, Alberta, Canada. Up here I recommend 50 mins cook time because of our altitude. Also I think if you added a little Rosemary that would also compliment it. Perhaps adding a few half cooked potatoes would work too. (potatoes need at least an hour to cook up here)
Sorry I used chicken thighs with bone in, so maybe that’s why it took 50 mins, but the sprouts were fine, though a bit charred. I turned them to prevent to much charring. I used 4 thighs with bone and 4 drumsticks. ( I turned the drumsticks so they cook evenly) But honestly when the spouts are charred a bit by the broil they taste fantastic, and slightly caramelized.
I made this tonight it was delicious thank you great recipe Natisha👍
You’re welcome, Sharon. Great to know that you loved it!
This is the recipe that made me fall in love brussel sprouts. I was never a fan
Wow! I’m so glad you gave it a try and loved it, Madina! That’s so great!
Chicken took way longer than the brussell sprouts. I did bone-in thighs and they took more like an hour to cook through. By then the sprouts were dried up and burnt. A bit of a disaster.
Hi Rosemary, I’m sorry to hear that. This recipe calls for boneless chicken thighs. Bone-in does take longer to bake which is why we didn’t use them for this recipe but thank you for bringing attention to that. If using bone-in, it would be better to cook the veggies on a separate pan so you can take them out when they are done.
Hi,
What other veggies could I use for this recipe, I am the only one that will eat Brussels sprouts, I would love to still use the sprouts but add what other veggies?
Thank you
Hi Sandra, I bet other veggies can work here. Broccoli or cauliflower would work great!
My husband doesn’t care for sprouts so I put carrots on the pan for him. They turn out delicious too! Then I get to eat all of the yummy sprouts…Win win!
Hi Natasha! If I’m out of lemons can I use lemon juice? Will it make much difference?
Hi Mary, it depends on how the lemon juice was made but the recipes requires lemon juice from at least 1 lemon.
Hi Natasha, I made this recipe for my family and it was really something that I will be making again. I’ve added some lemon zest and used frozen Brussel sprouts that worked just as well.
Thank you for sharing your delicious recipes.
You’re welcome, Marietjie! I’m so happy you enjoyed that.
I made your garlic, Dijon chicken thighs tonight. I didn’t have any Brussel sprouts, so I air fried the thighs in my air fryer oven. They were delicious. My husband and I both loved this marinade!
We’re happy to know that you both enjoyed it!
Our, without a doubt, favorite go-to recipe! So delicious and easy! Thank you for sharing! I can’t wait to try more of your recipes! I have shared this recipe with several of my friends! Pairs well with garlic, parmesan cauliflower rice!
You’re welcome, Tracy. Great to hear that you loved this recipe and hope you’ll love all the recipes that you will try!
Incredible chicken
Thanks, Rae!
Hi Natasha! great recipe? Any thoughts on reheating leftover garlic dijon chicken?
Hi Marilyn, for chicken, I like any method that doesn’t require a microwave since microwaving seems to change the taste of chicken in a bad way. I love to use my air fryer (or toaster oven), or reheat on a skillet just until heated through.
I made this per instructions minus the parsley (didn’t have any). It had a very bitter taste, not what I had expected. Any ideas on what I did wrong?
Hi Deanna, Sometimes if your brussels sprouts sit too long after they are purchased, they do tend to take on a harsher, more bitter flavor. That could be the culrpit.
Hello! So I saw this recipe and though it as great! But I have 6 skinless chicken breasts. Would the marinade measurements be the same? And cooking time?
Thanks.
Hi Ashley, timing and the amount of marinade depends on the size of the chicken breasts. You might be able to get away with using the same amount of marinade if they are small/medium. I would definitely recommend using an instant-read thermometer but the bake time will be similar if they on the smaller side.
The pic and ratings (plus having chicken and brussel sprouts on hand) got me to try this and now I’ll be adding this to my list of favorite recipes! Was delicious. I did use chicken tenders rather than thighs because that is what I had but did start the sprouts fir about 10 minutes before adding the chicken. Loved it!
I’m so happy to hear that! Thank you for sharing your great review.
This looks awesome. I am planning on making it tomorrow night. Question – do you pour the marinade over the chicken and before roasting, or do you throw it out?
HI Cathie, great question – I discard the excess marinade. Excess liquid can cause the chicken and veggies to steam on the pan rather than roast and get crispy.
Made this last night, but forgot to marinade chicken earlier in the day. It was delicious and the chicken still had lots of the marinade flavor. I can’t wait to try it after a nice long bath:)
I’m so happy you enjoeyd this recipe, Susan! Thank you for that wonderful review!
My teenage son who only likes fast food loved this and asked for seconds. He said “Can I have all the chicken that’s left because it’s really good”. I didn’t have time to marinate so I basted it with the marinade and it and the brussels sprouts were so delicious – no left overs!
Hello Angela, love it! Thank you for sharing that with us, it is so inspiring for me when I read comments like this.
Do you discard any marinade before roasting since it has been with raw chicken. I worry about salmonella.
Hi Marilyn, roasting at the temperature and times will take care of any bacteria. If you are concerned, I would check the internal temperature of the chicken to ensure it reaches a safe temp and is fully cooked through.
Loved this dish! I made with chicken breast and pretty much doubled the marinade amounts. I also had some apples I need to use up so I threw in a chopped apple for good measure.
Since I didn’t want to overcook the chicken but still have crispy brussel sprouts, I roasted the sprouts for about 15 min before adding the chicken and apple, then cooked everything together for 25 minutes. Came out delightful!
I’m so happy you enjoyed it!
Natasha,
I discovered you online by accident and you are my go to person for recipes. Thank you so much! I especially enjoy the ethnic recipes as I am Russian also!
I am glad you discovered my website and channel. I hope you love every recipe that you’re going to try!
I’m going to try this today with legs and wings. I have been searching for easy and healthy meals to serve my daycare kids. This one looks perfect! Thanks!
You’re welcome! I’m so happy you enjoyed it Jillian!
This is a VERY good recipe. I made this last night but used red potatoes instead of the brussel sprouts. We’re not real big on those around this house. Anyway, I put the potatoes in for about 25 minutes before I put the chicken on the pan. Then baked for another 30 minutes. This is one of those recipes that turns into a staple at our house. Thanks!
Great idea! Thank you so much for sharing that with us Lydia!
Can this marinade be made with regular yellow mustard…? Thank you!!!! Love your recipes!!!
Hi Monica, I haven’t tested with yellow mustard so I can’t say for sure. If you experiment, let me know how you like it.
I am in love with this marinade! Due to personal preference, I added a few more cloves of garlic and also a Tbsp of stone ground mustard in addition to the dijon. I used skinless thighs, and marinated them for around 16 hours. At the last minute, two more guests joined for dinner, so I also had the chance to compare the chicken marinated for 16 hours, and chicken marinated for about 2 hours. They were both delicious, but the 16-hour chicken was much more juicy and tender, and there was no comparison with regards to depth of flavor. This would also be great on pork in my opinion. Two big thumbs up!!
Love it, thanks for sharing that with us and for giving some tips too!
I haven’t tried it yet but the recipe speaks it all. It must be yum yum!!
Looking forward to cooking and enjoying it with my family.
I hope you love this recipe Esther!
I made this with skinless breast. I used the food saver canister to marinate. Placed one strip of bacon on top of each piece of chicken. Only used 1 tsp salt in the marinade and added 1 tbsp of honey. Delicious, moist chicken and the sprouts sop up the chicken juices well. I will make this again. Thank you.
That sounds amazing, Brandi! Thank you for sharing that with me!
I made this chicken dish last night and it was delicious! I loved the lemony garlic taste of the marinade. I used chicken tenderloins instead of chicken thighs. I also used less salt than called for. So tender and flavorful. Definitely will make this again!
I’m so happy you enjoyed that. Thank you for sharing that with us!
This is a great recipe because it’s a great blend of flavours and it’s easy.
I let it sit with the oven off for 15 minutes at the end, and then it was nicely cooked. But the sprouts were overcooked (though delicious) so the next time I’ll put them in after the first 15 minutes.
😋
this is soooo AMAZING and easy! the skin is perfectly crispy and chicken sooo juicy!!!!
i used bone in and it turned out perfect. I also recommend putting brussel sprouts on a separate pan so you can take it out whenever you feel like its done
Glad you enjoyed this recipe! Thank you for the awesome review and tip too.
Good idea but the when they take up the chicken juices they’re *so* good. I wouldn’t want to lose that. I put the sprouts in later. That way you can get them just right and the chicken will be fine.
This is what I’ve done – cook the chicken, then cook the sprouts on the same pan so they get those juices
Thank you for sharing that with me.
Came from work, found this recipe and we just finished dinner!! Absolutely delicious, no time for 2 hrs marinated but still delicious!! My picky kids asked for more
That’s just awesome!! Thank you for sharing your wonderful review, Ayme!
can you use boneless skinless thighs
They should be still turn out ok, just cook a little faster.
Can you use bone-in chicken thighs?
That should work also, Jason. Enjoy cooking and please share with us how it goes!
Hi, these thighs are sooooo good ! What is the best way to reheat left overs ?
Hi Susan, for chicken, I like any method that doesn’t require a microwave since microwaving seems to change the taste of chicken in a bad way. I love to use my air fryer (or toaster oven), or reheat on a skillet just until heated through.
Can you use frozen Brussels sprouts? If so will this require any alterations to recipe?
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
I have it in the oven right now….looking forward to dinner in about 30 minutes.
I hope you love it, Barb!
So delicious! One of our go to favorite meals! Making it tonight!
That’s just awesome, Tracy! Thank you for that amazing review.
This was so tasty! Perfect for a night where we had football practice and needed a quick, healthy easy meal. Thank you!!!
I’m so glad you enjoyed that, Adriane! Thank you for the wonderful review!
I sautéed the chicken overnight. I also added a little yellow onion and garlic to the Brussel sprouts. My boyfriend liked it and he is hard to please.
That’s so awesome, Laura! I love that you both enjoyed this recipe!
Can I use this chicken marinade recipe for grilling?
Omitting the Brussel sprouts.
Hi Ildi! I haven’t tested that but it should work!
Thanks!
I’ll let you know if it’s a success or not 😃
So, the verdict is out!
I used this marinate on chicken drumette wings (the meaty part that looks like a leg).
Marinate over night and on the charcoal grill.
Amazingly good!!!
Next time I have to double the portion
That’s just awesome!! Thank you for sharing your wonderful review
Made this using sliced ed pepper slices.try diffadditions.carrot and baby potatoes.Great could havadded frozen artichoke hearts and red peppers. Yum
Thank you for sharing that with me Mary!
Easy to make, delish! We’ll be having this again
That’s so great, Linda!
Hoping to try this out tonight because it looks so delicious! I was planning to use chicken breasts. Would it be cooked around the same time? I usually pound them out to be an even thickness, then slice each breast in half so we have (around) four 5 oz portions. Thanks so much! Looking forward to trying it out!
Hi Tiffany, chicken breast is trickier than thigh meat because it is less forgiving and easier to overcook. It would probably be between 15-20 minutes and really varies depending on the thickness of your chicken breast. The brussel sprouts would need longer than that so you could add them earlier or use a different vegetable like broccoli or cauliflower.
I love chicken thighs
Thanj you ma’am natsha for sharing your recipes.God Bless Your Family 😍😍
Thank you for sharing that with us! That’s so great! Blessings to you!
Made this for supper with Alfredo Brussels sprouts. I didn’t have grey poupon mustard and used honey Dijon mustard instead. The crust on top turned out beautiful – I broiled them for 2 mins at the very end. We could taste the mustard and garlic – we are not used to that flavor but it was still good and different.
I’m so glad you enjoyed it! Thank you for sharing that with us!
I don’t like brussel sprouts and this is the only recipe I would eat it with. The juices from the chicken make it so delicious!!! Unbelievably tasty!
I’m so happy you enjoyed that. Thank you for sharing that with us!
If I’m using bone-in chicken thighs, should I give them a head start before adding the Brussel sprouts?
Hi Inna, Great question! We have this note in the recipe “Here is what that recipe calls for “Bake uncovered at 400˚F for 25 minutes (30 minutes for bone-in chicken)” I hope that helps!
Ha! Guess I should’ve paid attention 😉 thank you!
My husband and I prefer thighs. Love your thigh recipes. Thank you
You’re so welcome, Becky!https://natashaskitchen.com/wp-admin/edit-comments.php?comment_status=moderated&paged=1#comments-form
So, why is there 2 different marinades? One is for chicken, that makes sence. But the other one also says for chicken and brussel sprouts. Which one to use for the chicken itself? Thanks, Natasha!
Hi Lyuda. We don’t have a second marinade in the recipe. The Brussel Sprouts use “sprinkle with 1/2 tsp salt, 1/4 tsp pepper and 2 tsp olive oil.” The Marinade list is what to marinade the chicken in. The “Ingredients for Chicken and Brussels Sprouts:” Is what you need to put the dish together. I hope this helps. 🙂
Is 400 degrees the correct oven temperature in your recipe? Thank you.
Hi Dianne. Here is what that recipe calls for “Bake uncovered at 400˚F for 25 minutes (30 minutes for bone-in chicken). For crispier skin, broil on high heat for 2-4 minutes or until skins have browned.”
I thought your oven temp was a misprint since it took my chicken 45-50 mins. to bake at 400 degrees. I may bump the temp. to 425 next time! We really enjoyed this recipe. Thank you Natasha!
Oven temperatures due vary. I recommend using an oven thermometer to make sure that reading is right. 🙂
Can the marinated chicken be frozen?
Hi Karina. It sure can. It should be safe in a freezer for up to 2-3 months as long as it is packaged properly. I hope this helps.
Hi Natasha – terrific recipe, I did it with your advice on cooking with broccoli above (store was out of brussel sprouts!)… very tasty and simple to put together. Thank you 🙂
You are very welcome Jay and thank you for the great review 😀
Looks very delicious! I wanna cook this today))
It says 438 cal per 1 serving.
But how many thighs and Brussels sprouts can I take for 1 serving?
Hi Anna! It depends on the size of your chicken thighs. This recipe has 6 servings. My chicken thighs were pretty small in the package that I bought so it came in a package of 8, but if your chicken thighs were larger, it would be 1 thigh per person. You can find the total servings in the print-friendly recipe card toward the bottom of the post. I hope you love the recipe!
Dear Natasha,
Thank you for your joyful presentations and scrumptious recipes. You are a blessing!
As always with a family of teens, someone had used the lemons up and I forgot parsley at the grocery store. I substituted lime and cilantro. Delicious! My 12 year old loves these Brussel sprouts. I served with crispy kale baked in the oven. Yum!
That’s just awesome that you enjoy this with your family!! Thank you for sharing your wonderful review Donna!
This recipe is DELICIOUS! I’m making it for the 2nd time tonight. I marinated the chicken overnight. Makes all the difference!
I’m so happy to hear that! Thank you for sharing your great review, Abbie!
I just tried this recipe and let it marinate for two days! It tasted amazing! Thank you so much!
You’re welcome Katrina! I’m so happy you enjoyed it.
Why use the parchment paper? I use a couple of other sheet pan chicken recipes without parchment and it works well. Thanks for the input; your recipes are fantastic.
Hi Donnie, we use parchment when baking on aluminum (to keep aluminum from touching the food) or when using a pan that isn’t non-stick. The parchment paper doesn’t stick and makes cleanup really easy 🙂
Nice. Admittedly I’ve moved my sheet pan recipes to cast iron. Thanks for the response; all the best.
How many lbs of chicken thighs did you use? Thanks
1.5 lbs of chicken
Question- I have skinless/ boneless thighs. Do u think it’ll turn out ok if I use those instead?
They should be still ok, just cook a little faster.
How many lbs of chicken thighs did you use?
I use around 1.5 lbs of chicken thighs.
Hi Natasha,
Is the cook time the same for chicken breasts?
Hi Kelly, chicken breast is trickier than thigh meat because it is less forgiving and easier to overcook. It would probably be between 15-20 minutes and really varies depending on the thickness of your chicken breast. The brussel sprouts would need longer than that so you could add them earlier or use a different vegetable like broccoli or cauliflower.
Hi. We don’t have brussel sprouts so can I use broccoli? Also if I use chicken breast how can I cook so as not to make it tough.
Hi Fizza, broccoli will cook considerably faster so you would have to add it mid way. Broccoli takes about 11-15 minutes depending on desired doneness.
Hi, can you post some recipes of cakes?
Hi and yes! We like to keep a variety of recipes coming through so there will definitely be more cakes in the future. For now, you can explore all of our cake recipes here 🙂
There is just a lot of chicken and salmon recipes and not a lot of sweet recipes. But your recipes are still amazing!
I’m glad you’re enjoying the recipe JJ! Here is the direct link to all of my “sweet” recipes, I think you’ll find many recipes to enjoy!
Hi Natasha – thank you. I am not keen on mustand – can you recommend a substitute for it??
Hmmmm that is a tough question since it would alter the flavor of this quite a bit to leave out the mustard. If it helps, the mustard is pretty mild and pleasant in the final dish. One of my readers, Janet, wrote in with the following review: ” Delicious! I didn’t know if I would like them since I am not a mustard fan but these are over the top scrumptious. My only regret is I didn’t make more.”
you can try honey mustard… it gives a great flavor
True! And it is definitely a milder option for mustard. Thanks Lilya!
Great – thank you both!
You’re welcome! 🙂