Honey Garlic Chicken with Roasted Brussels Sprouts & Crispy Potatoes

This delicious and satisfying dish features juicy honey garlic chicken, perfectly roasted Brussels sprouts, and crispy golden potatoes, all brought together with a creamy, flavorful sauce. It’s a perfect balance of sweet, savory, and tangy flavors that make for a comforting yet healthy meal. Whether you’re preparing this for a weeknight dinner or a special occasion, this meal is sure to impress!

Time Required:

Prep Time: 15 minutes

Marination Time: 30 minutes (optional but recommended)

Cook Time: 30 minutes

Total Time: 45–60 minutes

Ingredients:

For the Chicken:

2 boneless, skinless chicken breasts

2 tbsp olive oil

2 tbsp honey

1 tbsp soy sauce

1 tbsp Dijon mustard

1 tbsp lemon juice

2 cloves garlic, minced

½ tsp smoked paprika

Salt & black pepper to taste

For the Brussels Sprouts:

2 cups Brussels sprouts, halved

1 tbsp olive oil

1 tbsp balsamic vinegar

½ tsp garlic powder

Salt & black pepper to taste

For the Crispy Potatoes:

2 cups baby potatoes, diced

1 tbsp olive oil

½ tsp paprika

½ tsp garlic powder

Salt & black pepper to taste

For the Creamy Sauce:

½ cup mayonnaise or Greek yogurt

1 tbsp Dijon mustard

1 tbsp honey

1 tsp lemon juice

Salt & black pepper to taste

Chopped fresh chives for garnish

Instructions:

Step 1: Marinate & Cook the Chicken

In a bowl, mix olive oil, honey, soy sauce, Dijon mustard, lemon juice, garlic, paprika, salt, and pepper.

Coat the chicken breasts in the marinade and let sit for at least 30 minutes (or overnight for better flavor).

Heat a skillet or grill pan over medium-high heat. Sear the chicken for 5-6 minutes per side until cooked through and caramelized.

Let the chicken rest for 5 minutes before slicing.

Step 2: Roast the Brussels Sprouts

Preheat the oven to 400°F (200°C).

Toss the Brussels sprouts with olive oil, balsamic vinegar, garlic powder, salt, and pepper.

Spread them on a baking sheet and roast for 20-25 minutes, shaking the pan halfway through.

Step 3: Cook the Crispy Potatoes

Heat olive oil in a pan over medium heat.

Add diced baby potatoes, season with paprika, garlic powder, salt, and pepper.

Sauté until golden brown and crispy, about 15-20 minutes.

Step 4: Prepare the Creamy Sauce

Whisk together mayo (or Greek yogurt), Dijon mustard, honey, lemon juice, salt, and pepper.

Adjust seasoning as needed.

Step 5: Assemble & Serve

Slice the chicken and drizzle with the creamy sauce.

Serve with roasted Brussels sprouts and crispy potatoes.

Garnish with chopped fresh chives and enjoy!

FAQ

Q: How can I make the chicken extra juicy?

A: Marinate the chicken for at least 30 minutes (or overnight for deeper flavor). Also, let it rest for 5 minutes after cooking before slicing to keep the juices inside.

Q: Can I make this dish in the air fryer?

A: Yes! Cook the chicken in the air fryer at 375°F (190°C) for 15-18 minutes, flipping halfway. Roast the Brussels sprouts and potatoes at 400°F (200°C) for 15-20 minutes, shaking the basket halfway through.

Q: What can I substitute for Brussels sprouts?

A: Broccoli, asparagus, or green beans work great as alternatives.

Q: Can I use chicken thighs instead of breasts?

A: Absolutely! Thighs are juicier and more forgiving. Adjust the cooking time to 6-7 minutes per side until they reach an internal temp of 165°F (75°C).

Q: How do I make the potatoes extra crispy?

A:Soak diced potatoes in cold water for 15 minutes to remove excess starch.

Dry them completely before cooking.

Use high heat and avoid overcrowding the pan or air fryer.

Q: Can I make the creamy sauce ahead of time?

A: Yes! Store it in the fridge for up to 3 days in an airtight container.