You know you’re doing something right when you serve your ** supremely picky ** 4-year-old Brussels sprouts, and after wolfing them down, he asks for seconds. That, my friends, is what happened on Thursday night when I served my family this Honey Mustard Chicken & Brussels Sprouts with Salty Cinnamon Pecan Crumble and that, my friends, is what I call a major victory. I adore this recipe so much, both for how delicious it is and for how well it all works together. The Brussels sprouts will cook in the salty, fatty drippings from the chicken, and we’ll use ingredients in different ways as we make our way through the recipe (the flour goes on the crumble as well as on the chicken, flexing it’s muscles in different ways … the olive oil helps bind the crumble as well as cook the chicken and sprouts.
It is intentional (to use Oprah’s favorite word) cooking like this that really inspires me when it comes to recipe writing. I absolutely go crazy for recipes that really do help you out in the time-saving, space-saving and (thanks to cheap veggies, humble ingredients, and affordable chicken thighs) budget-friendly departments. This Honey Mustard Chicken & Brussels Sprouts with Salty Cinnamon Pecan Crumble truly checks all of those boxes, and then some.
Essentially, the crumble is a really fun way to add some textural crunch, and other layer of warm, toasty flavor to this skillet chicken, and by any other name, it is a savory granola. When you sprinkle it over the hot chicken after pulling it out of the oven, the heat will activate that cinnamon in the crumble, blooming it wide open and absolutely helping this honey mustard chicken to level way, way up. That’s what I’m constantly looking for when I develop recipes: how can I take a been there/done that recipe (honey mustard chicken is ALL OVER the internet) and really elevate it into something that feels special but doesn’t necessarily require more time or money to make. This recipe is the textbook definition of that, and I’m so excited for you to try it.
With its cozy feel, golden glow, and toasty cinnamon-scented topping, this skillet chicken is basically like sweater weather in recipe form.
Here is a ready-made pin for you! Simply save it to your “Easy Dinners” or “Simple Cooking” Boards and you’ll be all set when the craving hits.
Honey Mustard Chicken & Brussels Sprouts with Salty Cinnamon Pecan Crumble
At only 8 core ingredients, this is a smart and satisfying one-pan chicken dinner that packs a punch in the flavor department and comes together in a snap.  With this recipe, you get your protein, veggie and grains all in one pan.Â
Ingredients
2/3 cup chopped pecans
½ cup old-fashioned oats
½ tsp cinnamonÂ
Salt and pepper, to taste
½ cup plus 2 TBSP flour, divided (any kind, really)
5 Tbsp olive oil, dividedÂ
6 boneless skinless chicken thighsÂ
1 cup store-bought honey mustard salad dressing (such as Ken’s)
1 cup chicken stock
3 cups (give or take) Brussels sprouts, halvedÂ
Instructions
- Preheat your oven to 350 degrees F.Â
- On a large sheet pan, combine the pecans, oats, cinnamon, about ½ tsp salt, 2 TBSP of the flour, and 2 TBSP of the olive oil. Toss with your hands to evenly coat everything and bake for 10 to 12 minutes, stirring halfway through, or until the pecans are deep golden brown. Remove from the oven and set aside.
- Meanwhile, in a large skillet over med-high, add 2 TBSP oil. Season the chicken thighs with salt and pepper, and dredge in the remaining flour, giving them a thin coating. Cook the chicken until brown and crusty on both sides, about 3 to 4 minutes per side. Transfer to a plate for the time being.Â
- Reduce the heat to medium, keep the drippings in the pan and also add the remaining TBSP of oil. Add the Brussels sprouts, season them lightly with salt and pepper, and cook, stirring occasionally, until they are getting brown and crusty; about 8 to 10 minutes. Transfer to the same plate with the chicken.
- Reduce the heat to medium and add the honey mustard and chicken stock. Season lightly with salt and pepper and allow the pan sauce to reduce and simmer for 5 minutes, scraping up any bits on the bottom of the pan.Â
- Preheat your broiler and adjust your rack to the middle position (we don’t want to broil it too fast).
- After the sauce has simmered for 5 minutes, slide the chicken and Brussels sprouts back into the pan, tossing to ensure everything is coated in the sauce. Broil until the chicken is deep golden brown and slightly crusty on top (the sugars in the honey mustard will help this happen); about 4 to 5 minutes. Remove from the oven, top with the pecan crumble and serve right away.
