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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.
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Ingredients
- 2 pounds boneless chicken breasts or thighs
- 1 large egg, beaten
- 2 cups finely crushed corn flakes
- 2 tablespoons whole wheat flour
- kosher salt
- 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 teaspoons cayenne pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 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. 6. Serve the chicken with extra sauce and the Brussels sprouts on the side. Top with fresh thyme.
Made this for the first time a few days ago and loved it! The chicken tastes even better the next day and the flavours have had some time to infuse 🙂 delicious!
Hey Nicole,
Happy Wednesday! I appreciate you making this recipe and sharing your comment, so glad to hear it was a winner!
We absolutely love this chicken! We meal prep on Sunday and use it for lunches. We have found we like making it with whole wheat bread crumbs as we don’t have corn flakes. Very very good!
Hey Melissa,
Happy Monday!! I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx
This has become a favorite in our house, I just change up the veg, it is really good with sweet potatoes too.
Hey Kristen,
Happy Valentine’s Day! 💌 I appreciate you giving this recipe a try and sharing your feedback, so glad to hear it was tasty! xT
First off let me say this sauce is bangin’! Like drink it right out of the bowl good! I am gluten free so I subbed gf flour in my corn flakes. I followed the recipe to the T – coating the pieces, drizzling with evoo and bake temps and time BUT it did not crisp up at all! 😭it was definitely pretty soggy. I was so disappointed bc the other recipes I’ve tried have been amazing and I had the same expectations. I want to try again – another excuse to make that sauce 🤤- this time using my air fryer and see if I can get that crisp my texture I was looking for. Thanks for all of your delicious and easy to follow recipes!!
Hey Rebekah,
Thanks for giving this recipe a try and sharing your feedback! So sorry to hear the chicken didn’t crisp up for you, my suggestion would be to make sure the pan is not overcrowded. Glad to hear the air fryer worked for you! xx
This was delicious but I’d like to mention that in the past when I’ve used parchment paper in an oven that hot, it’s caught on fire! So I would recommend foil.
Hi Melissa,
Wonderful!! I love to hear that this recipe turned out well for you and thanks so much for trying it out! Sorry to hear about your parchment! xx
This recipe has become a staple in our home – so easy and delicious. I was out of eggs tonight so I swapped a 1:1 water/flour batter as a replacement and found it came out even crispier than the egg batter. I make this in the air fryer and it always turns out great. Oh and the sauce… just wow! Tieghan, thank you so much for this winner!
Hey Kelsey,
Happy Wednesday! Thanks so much for making this recipe and your comment, so glad to hear it turned out well for you! xx
Turned out Perfect ! & of course delicious as all your recipes do.
Had rice crispies in the pantry instead of corn flakes and that (pulsed) was crispy and delicious.
Hubby claims these are the best Brussels I have made to date🥰
Hey Lynette,
Happy Monday!!☃️ Thanks a lot for making this recipe and sharing your review, I love to hear that it was a winner! xx
Just made this, so delicious like always. Pounded out my chicken breasts to make them a bit thinner so they cooked more evenly, and at the end I popped the broiler on for a couple minutes for one final crisp-up. Really helped evaporate any residual moisture sitting in the crumb coating. But let’s not beat around the bush, the star here is the sauce. I think I’ll make the sauce and keep a jar of it in the fridge on a regular basis moving forward! So yum! Thanks for another great recipe!
Hey Kirstie,
Happy Monday!!☃️ Thanks a lot for making this recipe and sharing your review, I love to hear that it was a winner! xx
How would you adjust the cooking time if you used chicken tenders instead of breasts?
Hey Emily,
I would just reduce the bake time by 5-10 minutes. Please let me know if you have any other questions, I hope you love this recipe! xx
I’ve made this recipe a dozen plus times and it is delicious!! Received an air fryer for Christmas and would like to try this meal using my new tool. Any suggestions on how to do so??
Hey Alyssa,
So glad to hear you have been enjoying this recipe! You could try the air fryer, but I would add the sauce after it’s been cooked. I hope this helps! xx
Hi Alyssa! I make this recipe all the time in the air fryer – 20 min usually does the trick! It is soooo good! Enjoy 🙂