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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
This was absolutely delicious. Very easy. Meal prepped the sauce in the morning. The sweet and spicy is a great combo.
Hey Brandyn,
I love to hear that this recipe was enjoyed, I truly appreciate you giving it a try!!? xTieghan
I made this last night , so freakin easy and so SO delicious! I cant get enough!!
Hey Saj,
I love to hear that this recipe was enjoyed, I truly appreciate you giving it a try!!? xTieghan
This was absolutely delicious. 10 Stars:)
I added another pound of Brussels sprouts and more thighs. We ate the meal with mashed potatoes. (Feeding a 17 year old boy)
Loved the spicy, sweet sauce. It was amazing. Thank you!! Your a very talented young lady.
Hey Gena,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
This was so good!! I used chicken tenders and they cooked perfect in same timing. Served with polenta. Will definitely make again!
Hey Carolyn,
Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!? xTieghan
I used tofu and it was so flavorful and delicious. Love your recipes so much. Never have had one complaint!
Hey Rita,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
Great recipe. So easy and delicious. My grandson (19 months old) asked for seconds. He loved it.
Thank you HBH. You alway come through
Hi Thea,
Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!? xTieghan
Is there a way to make this keto friendly?
Hey Denise,
Sorry, I am not familiar with keto, so I am not sure what that would entail. I hope you love this recipe, please let me know if you give it a try! xTieghan
Delicious!
Thanks so much!
Easy and so yummy! Loving all the recipes I’ve tried from your site so far!
Hey Jill,
Happy Sunday! I am thrilled to hear that this recipe was a winner. Thanks a lot for giving it a try! xTieghan
This was a hit with all members of my family – including two small kids. I left out the spice (cayenne and chili powder) since I knew my kids wouldn’t like that. It was salty, sweet, and tangy. So so good. Thank you!
Hey Beth,
Love to hear that this recipe was enjoyed, thanks a bunch for making it! Have the best weekend? xTieghan
Perfect ?
Hey Jane,
Love to hear that this recipe was enjoyed, thanks a bunch for making it! Have the best weekend? xTieghan
What if you use bone in thighs
Hi Lauren,
You may just need to increase your baking time to ensure that the internal temp of the chicken reaches 160F. I hope you love the recipe! xTieghan
Loved this! I had all of the ingredients on hand except for cornflakes, I replaced with panko breadcrumbs and it was awesome.
Hey Steph,
Happy Friday!! I so appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
This recipe was so easy with minimal clean up and best of all it tasted amazing. Will be in our rotation for sure!
Hey Christie,
Happy Friday!! I so appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
So good! I didn’t have cayenne so I subbed in chipotle pepper powder. It was a smoky hot flavor bomb. This will go into the rotation for sure.
Hey Kelly,
Happy Friday!! I so appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
This recipe was so quick and so delicious. Chicken was crispy and with that sauce which made it even more perfect was just the right amount of sweet. The Brussel sprouts were so good. Served it with mashed potatoes and …what a way to start the autumn season! Thank you again for a most delicious recipe!
Hey Bev,
Happy Friday!! I so appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan
This was absolutely delicious, as my husband said over and over again while we ate dinner. Easy to prepare and company worthy when served over creamy polenta
Hey Patt,
Wonderful!! So glad to hear that this recipe was loved, thanks for making it:) xTieghan