Savory Hot Honey Mustard Chicken Bake with Crispy Brussels and Bacon Recipe

This dinner recipe brings together bold flavors and simple prep in one pan. The hot honey mustard chicken bakes right on top of shaved Brussels sprouts and crispy bacon, letting all those delicious juices soak into the veggies below. The result is a meal that’s sweet, spicy, salty, and perfectly caramelized. It’s a great way to break out of a dinner rut without spending hours in the kitchen or washing a mountain of dishes.

If you want a satisfying, flavorful dinner that’s easy to make and sure to impress, this hot honey mustard chicken bake is a perfect choice. Keep this recipe handy for busy weeknights or when you want something comforting and fresh.

Hot Honey Mustard Chicken Bake with Crispy Brussels and Bacon

Ingredients

For the chicken and sauce

• 4–6 bone-in, skin-on chicken thighs

• 2 tablespoons Dijon mustard

• 2 tablespoons hot honey (or honey with a pinch of red pepper flakes)

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon smoked paprika

• Salt and pepper to taste

  
  

For the Brussels sprouts and bacon

• 3–4 cups shaved Brussels sprouts

• 4–6 slices bacon, chopped

• 1 tablespoon olive oil

• ½ teaspoon garlic powder

• Salt and pepper to taste

  
  

Optional finishing touches

• Extra hot honey for drizzling

• Shaved Parmesan cheese

• Cracked black pepper

  
  

Step-by-step Instructions

1. Preheat your oven to 400°F (200°C). This temperature helps the chicken skin crisp up nicely while roasting the Brussels sprouts and bacon.

   
   

2. Make the sauce. In a medium bowl, whisk together Dijon mustard, hot honey, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper until smooth.

   
   

3. Prepare the pan. Spread the shaved Brussels sprouts evenly on a large sheet pan. Toss them with olive oil, garlic powder, salt, and pepper. Sprinkle the chopped bacon over the Brussels sprouts.

   
   

4. Add the chicken. Pat the chicken thighs dry with paper towels, then season lightly with salt and pepper. Place the chicken thighs skin-side up on top of the Brussels sprouts and bacon.

   
   

5. Coat the chicken with sauce. Use a spoon or brush to generously coat each chicken thigh with the hot honey mustard sauce.

   
   

6. Bake. Place the sheet pan in the oven and bake for 30 to 40 minutes. The chicken is done when the internal temperature reaches 165°F (74°C) and the skin is golden and crispy.

   
   

7. Optional broil for extra caramelization. For a sticky, caramelized finish, switch your oven to broil and cook the chicken for 2 to 3 minutes. Watch closely to avoid burning.

   
   

8. Finish and serve. Drizzle extra hot honey over the chicken and Brussels sprouts. Add shaved Parmesan and cracked black pepper if desired. Serve hot straight from the pan.

   
   

Tips for the Best Hot Honey Mustard Chicken Bake

• Use bone-in, skin-on chicken thighs for the best flavor and crispy skin. The bones help keep the meat juicy during roasting.

• Shave Brussels sprouts thinly to ensure they cook evenly and soak up the chicken drippings.

• Don’t skip the broil step if you want that perfect sticky glaze on the chicken skin.

• Adjust the heat level by adding more red pepper flakes to the honey or using a milder honey if you prefer less spice.

• Make it a one-pan meal by serving this with crusty bread or a simple side salad.

  
  

This recipe is a great example of how layering flavors and cooking everything together can create a dinner that feels special but is actually easy to prepare. The combination of hot honey, mustard, smoky bacon, and caramelized Brussels sprouts makes every bite satisfying.