Stovetop Honey-Mustard Chicken Thighs with Oven-Roasted Brussels Sprouts & Yukon Gold Mash
A weeknight steakhouse vibe without the steakhouse price: juicy seared chicken thighs glazed in a quick honey-mustard pan sauce, with crispy-edged Brussels sprouts and creamy mashed Yukon golds. Cozy, bright, and very March-in-Washington friendly.
Back to full listIngredients
- Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs Griller Pack BIG DEAL! 1 lb $4.49 (sale) per lb
- Fresh Brussels Sprouts - Order by the Pound 1 lb $3.99 per lb
- Yukon Gold Potatoes 1 lb $1.49 per lb
- Garlic 2 cloves (from 1 head) $1.50 each
- Jumbo Yellow Onions 1/2 lb (about 1/2 large onion) $1.49 per lb
- Pompeii® Lemon Juice 1 tbsp (from bottle) $2.50 per bottle
- Kroger® Beef Gravy - 12oz jar (optional, for sauce body) 2 tbsp (optional) $1.50 (sale)
Instructions
- Prep: Heat oven to 425°F. Halve 1 lb Brussels sprouts (trim tough ends). Cut 1 lb Yukon gold potatoes into 1-inch chunks. Thinly slice 1/2 large yellow onion (about 1/2 lb). Mince 2 garlic cloves.
- Potatoes: Put 1 lb potato chunks in a pot, cover with cold water by 1 inch, add a big pinch of salt. Bring to a boil, then simmer until very tender, 12–15 minutes.
- Brussels sprouts (oven): Toss 1 lb halved Brussels sprouts with 1–2 tbsp oil, salt, and pepper. Spread cut-side down on a sheet pan and roast at 425°F until browned and tender, 18–22 minutes, tossing once halfway.
- Chicken (stove): Pat dry 1 lb chicken thighs; season both sides with salt and pepper. Heat 1 tbsp oil in a skillet over medium-high. Sear thighs smooth-side down until deep golden, 5–7 minutes; flip and cook 4–6 minutes more, until 165°F internal. Transfer to a plate.
- Sauce (same skillet): Reduce heat to medium. Add sliced 1/2 onion and cook 4–5 minutes until softened. Add minced 2 garlic cloves and cook 30 seconds. Stir in 2–3 tbsp honey (pantry), 1–2 tbsp Dijon mustard (pantry), and 1 tbsp lemon juice. If you want a thicker, richer sauce, whisk in 2 tbsp Kroger beef gravy (optional). Simmer 1–2 minutes, then return chicken (and any juices) to the pan and spoon sauce over the top for 1 minute.
- Mash: Drain potatoes well. Mash with 1–2 tbsp butter (pantry) and a splash of milk or broth (pantry) until creamy; season with salt and pepper.
- Serve: Plate mashed Yukon golds, pile on roasted Brussels sprouts, and top with glazed chicken thighs plus extra pan sauce.
Cook time: 45 minutes
Estimated cost: $12–16
Health notes: ~850–1000 kcal per serving (depends on butter/oil). Great protein; add extra fiber by leaving potato skins on. Keep sodium in check by seasoning gradually and tasting the sauce before salting.
Drink pairing: Honey-mustard loves wines with bright acidity and a little fruit; Brussels sprouts can go earthy/bitter, so pick something crisp or lightly textured rather than heavily oaked.