Next Post
Vanilla Chai Pumpkin Cream Cold Brew.
This post may contain affiliate links, please see our privacy policy for details.
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
Excellent
Hey Marie,
Awesome! I am so glad that this recipe was enjoyed, thanks for giving it a go! xTieghan
Absolutely delicious! Made it with tofu instead of chicken since I don’t eat meat. Served with grits and added some carrots as well. Excited to try more of your recipes soon!
Hey Alexa,
Awesome! I am so glad that this recipe was enjoyed, thanks for giving it a go! xTieghan
In the picture- what is it being served over? Potatoes? Recipe?
Hey Jen,
I served this over cheesy polenta. I hope you love the recipe, please let me know if you give it a try! xTieghan
Sooo good! I probably did slightly less than 1 tsp of the cayenne because I can’t handle too much spice. The flavors were balanced and perfect! Served with mashed potatoes
Hey Sophie,
Happy Monday! I love to hear that this recipe was a winner, thanks a lot for giving it a try! xTieghan
this was so good! I used less cayenne to make it less spicy and it was so good. my only edit would be to possibly take the chicken out and leave the brussels sprouts on for a bit longer just so they crisp up even more. super easy and satisfying! please do more sheet pan meals!!
Hey Olivia,
Happy Monday! I love to hear that this recipe was a winner, thanks a lot for giving it a try! xTieghan
Can I use regular flour if that’s all I have in hand?
Hey there,
Yes, that will be just fine to use! I hope you love this recipe, please let me know if you give it a try! xTieghan
I made this the other night and it was so simple to make and so good! I love sheet pan meals that aren’t boring or the same old things you always make. I did this with green beans because my store was out of Brussels sprouts and it was still so good
Hey Isabelle,
Happy Monday! I love to hear that this recipe was a winner, thanks a lot for giving it a try! xTieghan
Amazing dish! Will be making in repeat!
Hey Sandi,
Happy Monday! I love to hear that this recipe was a winner, thanks a lot for giving it a try! xTieghan
Delicious!! Tried it last night with some mashed potatoes and the boyfriend was very impressed. I will definitely make this again.
Hey Thi,
Happy Monday! I love to hear that this recipe was a winner, thanks a lot for giving it a try! xTieghan
Ĺekkirrrr Njamies!!!
I love your recipes BUT I am diabetic and would really appreciate nutritional Info.
Hey Robyne,
Sorry, I only have the estimated calorie count available. Please let me know if you have any other questions! xTieghan
Made the recipe exactly as written and it turned out perfectly. We enjoyed this on the deck on a beautiful Wisconsin evening. We have another HBH favorite. Thank you!!
Hey Amy,
Happy Monday! I love to hear that this recipe was a winner, thanks a lot for giving it a try! xTieghan
So good! Love a sheet pan supper.
Great dish, will definitely make again.
Hey Liz,
Happy Monday! I love to hear that this recipe was a winner, thanks a lot for giving it a try! xTieghan
I made this last night omitting the cayenne and chili pepper as my husband prefers less spicy. He absolutely loved it. I am a vegetarian so it was all his but next time I will try on tofu as well!
Hey Deb,
Happy Sunday! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
Delicious! One thing- there is no mention of shallots past the ingredients. I assumed they go with the Brussels sprouts but the directions do not say that.
Hey Lydia,
Awesome! I am so glad to hear that this recipe was enjoyed, thanks for making it! The shallots are listed in step 3. Have the best weekend! xTieghan
Thanks for adding that!