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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
I made this for dinner and it is now the ONLY way I will ever eat a sprout. The sauce on its own is a winner. So delicious. Really easy and uncomplicated to prepare as well.
Love, love, love it! My husband made a sandwich out of it the next day
Thanks so much for giving this recipe a try, so happy to hear you enjoyed it! xTieghan
Easy to make and flavorful. I did not think it was spicy, but others did, so I guess it was the perfect medium.
Another winner. Love the cornflake crust! You never lose!
Looks incredible. Would this work with panko instead of corn flakes? And is there anything I can sub for the lemon juice? Want to make this tonight and have everything else needed!
Hi there! You can definitely use panko instead of corn flakes. As far as lemon juice, I would just omit that if you don’t have any on hand! xTieghan
Yum!! Do you have a creamy polenta recipe?? Love your recipes!!
Delicious meal, only question is how do I keep the crust from getting soggy on the bottom? I coated my pan with spray and baked chicken directly on it.
Side note: I reheated the Brussel sprouts in the air fryer the next day and they were even better the second day.
Hi there! I would maybe try baking on foil next time if it’s coming out soggy? Sorry about that! So glad you still enjoyed the recipe. xTieghan
Should this be done with skin on or skin off the chicken?
Can’t wait to try!
Hi there! I made it with the skin on but you can do whichever you prefer! xTieghan
This was delicious! I used boneless, skinless thighs and they needed to cook for about 30 minutes (they were large). At 20 minutes I flipped them and spooned some sauce on, they came out perfect. I did half Brussels sprouts and half broccoli (for my husband). The veggies were cooked perfectly and the chicken was crispy. Loved it!
Hey Laurie,
Happy Sunday!! I am delighted to hear that this recipe was enjoyed, I truly appreciate you giving it a try! xTieghan
We loved this recipe! I didn’t have corn flakes so I used panko crumbs and it was still delicious. Thank you for sharing this recipe and many more Tieghan.
Hi Lynn,
Awesome!! Love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! Have a great weekend:) xTieghan
This recipe is so good!! The chicken coating is simple, but incredible. Perfect texture and taste! And let’s not even mention the sauce. I’m not sure there are words for how tasty it is! Next time I’m making double the sauce because my husband and I were dipping everything in it. Thanks for the amazing recipe!
Hi Cayla,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thank you so much for making it! xTieghan
Looking to make this for dinner guests. Wondering how I can make it ahead? Thanks
Hi Melinda,
I would probably make through step 3 and then finish the recipe when ready to serve. I hope you love the recipe, please let me know if you give it a try! xTieghan
I made this last night and my husband loved it! I was out of cayenne pepper so I used red pepper flakes instead. I will definitely make it again!
Hey Mackenzie,
I love to hear that this recipe was enjoyed, I truly appreciate you giving it a try!!? xTieghan
Savory, Spicy and Sweet. Perfect!
Subbed Pork chops for chicken, brown mustard for Dijon and broccolini for brussels. Just adjusted cook temp/time but holy it was awesome. The local honey I used and cornflakes reminded me of a cap n’ crunch!
Hey Devon,
I love to hear that this recipe was enjoyed, I truly appreciate you giving it a try!!? xTieghan
This sauce was amazing, so flavorful, my husband loves spice, but is on a low sodium diet, so I struggle with premade sauces. Only the Dijon had any sodium, I used unsalted butter so after a careful search for a low sodium mustard was able to modify to suit our needs. I’m thinking we’ll be using it a lot, Yum!
Hi Glenna,
I love to hear that this recipe was enjoyed, I truly appreciate you giving it a try!!? xTieghan