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This simple Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts is that perfect quick, but delicious weeknight dinner. Easy southern style “oven fried” chicken glazed in a sweet and spicy hot honey mustard sauce. Serve this meal with roasted Brussels sprouts cooked right alongside the chicken for the easiest sheet pan dinner. Then add a side of creamy polenta or mashed potatoes for serving. This is a chicken dinner that’s sure to be loved by all. It really gives off that southern charm!
My recipe creating process truly is something I could never fully explain. It’s a process that works so well for me, but there’s really no rhyme or reason to it. The inspiration can come from any source imaginable. Sometimes it can start out as one dish and suddenly change into something completely different.
It’s not an organized process by any means…which is probably why, when it comes to recipe content, my organization skills could certainly be better! It’s hectic, but I’ve found it’s the route that leads me to my best recipes.
And that couldn’t have been more true than with this chicken.
The original idea
This started out pretty basic, a simple honey mustard chicken. But something didn’t feel that exciting, so did a little more thinking on it.
How could I reinvent your average honey mustard roasted chicken to be even more delicious? A slew of ideas went through my head. So after some back and forth messages with my mom, I landed on a non-traditional, but oh so delicious, honey mustard chicken.
This sheet pan chicken is oven baked and breaded. It’s coated in the sweetest, spiciest honey mustard sauce. Then served up with one of my favorite September vegetables – Brussels sprouts.
The recipe details – start with the chicken
I drew inspiration from my oven fried southern hot honey chicken. I use a crispy cornflake breading, which really is key. The cornflakes make the chicken better than any other breaded chicken recipe. The texture and crunch are unbeatable.
I love using chicken breasts for this, but boneless, skinless thighs are another great option.
When the chicken is coated, simply add the Brussels sprouts to the other side of the baking sheet. Roast everything together until the chicken is fully cooked and the sprouts are extra crispy.
While the chicken bakes – make sauce
As often is the case, the sauce is the real secret to this recipe. Again, I took a lot of inspiration from my southern hot honey chicken. Most of the sauce ingredients came from that dish.
The big difference here is the addition of creamy Dijon mustard, which makes a world of difference. The mustard adds a little tanginess and a little creaminess to the spicy-sweet buttery sauce that’s totally delicious.
It’s also incredibly easy to make, simply mix the ingredients in a bowl, and that’s it. Simple. Simple.
When the chicken comes out of the oven spoon the sauce over each piece, then return the pan to the oven. This allows the sauce to really bake into the chicken.
It only takes a few minutes!
And it really is SO GOOD. The chicken feels fried but tastes even better. And those sprouts become extra crispy and perfect.
For serving, you could easily do rice, but I love a creamy polenta or even mashed potatoes. Both would be very delicious!
Looking for other sheet pan dinners? Here are a few ideas:
1. Sheet Pan Sticky Sweet and Sour Chicken
2. Sheet Pan Buffalo Chicken Pizza
3. Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts
Lastly, if you make this Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts.
Servings: 6
Calories Per Serving: 619 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 pounds boneless chicken breasts or thighs
- 1 large egg
- 2 cup finely crushed corn flakes
- 2 tablespoons whole wheat flour
- kosher sale
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 pound Brussels sprouts, halved
- 2 shallots, quartered
- 2 tablespoons fresh thyme
Hot Honey Mustard
- 4 tablespoons salted butter, melted
- 1/4 cup honey
- 1/4 cup dijon mustard
- 2 tablespoons lemon juice
- 1/2 teaspoon smoked paprika
- 1-2 teaspoons cayenne pepper
- 1/2 teaspoon garlic powder
- kosher salt
Instructions
- 1. Preheat the oven to 450° F. Line a baking sheet with parchment paper or grease with oil.2. Add the chicken and egg to a bowl. Toss to combine. Add the cornflakes, flour, and a pinch of salt to another bowl. Dredge the chicken in batches through the crumbs, tossing to coat. Place the chicken on one side of the prepared baking sheet. Drizzle with olive oil. 3. Add the Brussels sprouts and shallots to the other side of the pan and toss with 2 tablespoons oil, salt, and pepper. Bake for 20 minutes, until the chicken is cooked through. Reduce the oven temp to 400° F.4. Meanwhile, make the sauce. Combine all ingredients in a bowl until smooth and creamy. If the sauce stiffens, warm in the microwave or on the stove. 5. Spoon the sauce over the chicken, coating each piece. Toss the sprouts with 1 tablespoon oil. Return everything to the oven for 3-5 minutes. Roast again in hot oven until sauce starts to bubble, 1-2 minutes.Plate dish add seasoning with a pinch of salt (to taste).
This post was originally published on September 13, 2021
Is this meant to be made with chicken with skin on?
Hey Brenna,
For this recipe I used boneless, skinless chicken breasts. I hope you love the dish, please let me know if you give it a try! xTieghan
Hello, what could I dredge the chicken in if I can’t eat egg?
Making this for dinner tonight!
Can’t wait to try it.
My daughter is allergic to eggs, we normally use veganaise or olive oil in place of the egg before dredging in the crumbs. Adds good flavor too!
Hey Angela,
You could use buttermilk in place of the egg. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Husband cannot have B sprouts or Broccoli , so thinking I will have to use Cauliflower flowerets. We are both fond of anything mustard.
Thanks much.
This is sooo yummy! The sauce totally makes the meal and the added touch of fresh thyme Seals the deal on flavor. My husband even ate 5 Brussel sprouts and enjoyed every bite, huge! Amazing as always ???
Another Home Run! Chicken took longer than 20 mins. I may take the advice of veggies on another tray as they were done first. Great flavor!!
Might want to double check your oven temp with an oven thermometer; mine were done in 20. But then again the thickness of the meat does matter here.
Hey Linda,
Awesome! Love to hear that this recipe was enjoyed and truly appreciate you giving it a try! xTieghan
Hey Anna,
Awesome! Love to hear that this recipe was enjoyed and truly appreciate you giving it a try! xTieghan
Hey Leslie,
Sure, cauliflower would be great here. I hope you love this recipe, please let me know if you give it a try! xTieghan
This looks INCREDIBLE!!! But question on the addition of the sauce, does it get added at the 20 minute mark when the oven temp is turned down? Does the chicken need to flip at any point? I love your recipes, we make at least 2 a week!
Hey Nicole,
Yes, the sauce is added in step 5. You do not need to flip the chicken but you can. I hope you love the recipe, please let me know if you give it a try! xTieghan
Made this for dinner tonight, it was AMAZING! I didn’t have cornflakes but I had some French bread, so I decided to make some homemade breadcrumbs. My husband said the sauce was one of his favorite things that I’ve ever made!
Hey Kim,
Thanks a lot for giving this recipe a try, I am delighted to hear that it was enjoyed! xTieghan
If using chicken breasts, should you cook it whole or cut into pieces? Thanks!
Hey Jolene,
I used chicken breasts for this recipe, you can follow as is:) Please let me know if you have any other questions! xTieghan
The recipe says to place the chicken “cut side down” but there are no instructions to cut the chicken?
Hey Sierra,
The recipe no longer states that, you can follow as is. Please let me know if you have any other questions! xTieghan
What were we supposed to do with the shallots?
Delicious! I was not sure what to do with the shallots either, so I chopped them and added them to the Brussels sprouts.. turned out perfect. Thank you for another delicious recipe!
Hey Christine,
Thanks a lot for giving this recipe a try, I am delighted to hear that it was enjoyed! xTieghan
Hey Amy,
You can add those with the Brussels sprouts. Please let me know if you give the recipe a try! xTieghan
Where do the shallots come into play? I see them in the ingredients but not the recipe steps.
Hey Emily,
You can add those with the Brussels sprouts. Please let me know if you have any other questions! xTieghan
What do you do with the quartered shallots?
Hey Keri,
You can add those with the Brussels sprouts. I hope you love the recipe, please let me know if you give it a try! xTieghan
Once you reduce the temp to 400, how long do you keep things in the oven for? Thanks!
Hey Leanne,
You will return to the oven for 3-5 minutes. Please let me know if you have any other questions! xTieghan
Hi Tieghan ,
This looks amazing. Quick question. What would be a good substitute for brussel sprouts ? They’re kind of hard to find at the moment.
Hey there,
You can use another veggie that you enjoy, broccoli, green beans, and cauliflower would all be great options. I hope you love the recipe! xTieghan
This recipe sounds wonderful! Do you cut up the chicken breasts? I have a package of 2 weighing a total of 1.75 pounds combined. It is hard to find small chicken breasts these days!
Hey Carol,
If your chicken breasts are on the larger side, then I would cut them smaller. I hope you love this recipe, please let me know if you have any other questions! xTieghan
This looks SO amazing! Making it Thursday!
Thanks Bethany! I hope you love it! xTieghan
This is amazing!! Is there a substitute I can use for the cornflakes? Not a typical pantry staple for me. Can’t wait to make it!!!
looking for the same info!
Hey Christine,
You could use breadcrumbs in place of the cornflakes. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Hello!! Beautiful recipe. Any vegetarian/fish substitutes you would recommend to replace the chicken?
Ps all of your recipes are amazing thank you for inspiring me to cook again x
I think salmon filets (one per serving) would be delicious, but you would probably need to start the Brussels sprouts first, then add the filets a bit later to adjust the cooking time for the salmon. If I were trying salmon, I would probably use two “quarter” sheet pans just to have better control over each cook time.
Hey Natalie,
You can use any veggies that you like here, I also think shrimp would be delicious! I hope you love the recipe, please let me know if you give it a try! xTieghan
This sounds so delicious & easy. I can’t wait to make it! One question though — on step number 3, what does “arrange chicken cut side down” mean? Thanks for your help!
Hey Jean,
So sorry, I am not sure what you are referring to. I hope you love the recipe, please let me know if you give it a try! xTieghan
You literally commented on a different comment that you had removed that from the recipe. ? gaslighting much?
And if you don’t do this on purpose, you really should invest in a proof reader. (See comments about shallots too)