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.
Fulfilled by 
Shop ingredients at your local Target store. Learn more
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.
This was a super easy recipe and very tasty too! I have already made it several times and will definitely do so again. One time when I thought I had brussel sprouts on hand, but didn’t, so I opted for green beans instead. This was also a great option, that I would recommend using if you don’t have brussel sprouts or don’t like them. Love it!
Hey Lauren,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! Happy Thanksgiving! 🦃
Yummmmm! This was delish! I used panko because that’s what I had. I also added some Yukon gold potatoes and some broccolini at the end because some of us pefer that over brussel sprouts. Every bit was delicious! The sauce is a winner.
Hi Kathy,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! Happy Thanksgiving! 🦃
This chicken is DELICIOUS! My husband said it was the best thing I’ve ever made. Definitely making this again soon
Hey Ashley,
Happy Monday!! So glad to hear that this recipe was a winner, thanks for giving it a go! xT
This was SO good! I could drink the honey mustard sauce! Used panko instead of corn flakes and it was perfect. Thanks for another great recipe, Tieghan
Hey Jackie,
Happy Friday!!❄️ Thanks so much for making this recipe and sharing your review, so glad to hear it was a winner! xx
So good!! Made this for my boyfriend and I and we both loved it. So easy to put together and it tasted amazing. The only adjustment I made was to reduce the cayenne/chili powder (we’re weak when it comes to heat lol). Definitely will make again 🙂
Hey Emily,
I truly appreciate you giving this recipe a try and sharing your feedback, love to hear that it was enjoyed!❄️ xx
I was wondering if the whole wheat flour could be replaced with gluten free 1:1 flour? Also, we love the grainy dijon mustard an I was wondering if I could replace the creamy dijon? This sounds delicious!! We LOVE honey mustard roasted chicken breasts with brussel sprouts. I think adding the hot honey will really be good.
Hey Susan,
Sure, gluten free flour will work well for you here and grainy mustard would be delicious! Please let me know if you give this recipe a try, I hope you love it! xTieghan
This recipe is terrible. I told my husband previously to not let me make anymore HBH recipes as I’m pretty sure the only way they taste good is if you’re just that, half baked. It’s soggy, has a weird flavor and is nothing like the picture or expectation. Even the Brussels were worse than when I just roast them as normal with EVOO and S&P. I have much more delicious and way easier on weeknight recipes I’ll stick with!
Hi Kristen,
So sorry to hear this recipe was not enjoyed. Please let me know if there is anything that I can help with! xT
No need to be unkind, Kristen. I have made numerous HBH recipes and my family enjoys all of them. You should keep trying them!
This was amazing my family absolutely loved the sweet/spicy chicken. Followed recipe exactly and everything was perfect, no leftovers!
Hey there,
Happy Monday!! 🍁 Love to hear that this recipe turned out well for you, thanks a bunch for making it! xT