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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: 427 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.
Can you do this without a coating and just the sauce??? Seems delish!
Hey Kelsey,
Sure, that should be just fine for you to do, the sauce might have a little bit of a hard time sticking, if so toss your chicken in some cornstarch. Please let me know if you give the recipe a try, I hope you love it! xx
This recipe was so yummy and easy to make! My family loved it!
Hi Abbi,
Happy Friday! Thanks so much for sharing your feedback and trying this recipe out! Love to hear that it was enjoyed:) xxTieghan
Hi! I don’t have any cornflakes, could we just use flour?
Thank you!!
Isabel
Hi Isabel,
Sorry, you are going to want to use something in place of the cornflakes, potato chips would work well for you! I hope this recipe turns out amazing, let me know if you give it a try! xTieghan
10/10 will make again. The sauce was my favorite. I used mayo in place of the egg and bacon grease instead of olive oil. Not nearly as healthy but Seemed the Southern thing to do lol.
Hey Tierra,
Happy Friday!! I love to hear that this recipe was enjoyed, thanks so much for making it!! ☀️xxT
Delicious! Made this tonight with one substitution of panko instead of cornflakes (bc we have nothing else we would use cornflakes for) and it was so so good! We like things spicy spicy so i added a touch more cayenne but highly highly recommend. We served with roasted potatoes. This is going to go on my rotation.
Hey Danielle,
Awesome!! Thanks so much for your review:) Love to hear that this recipe was enjoyed, thanks for giving it a try! xx
Oh my goodness, delicious! It was easy too!
Hey Robin,
I love to hear that this recipe was a winner, thanks so much for giving it a try and sharing your review:) xxTieghan
Trying to find gluten free corn flakes but haven’t had any luck… what do you think about using corn Chex instead?
Hey Colleen,
I would use potato chips, those will work well for you!! I hope you love this recipe, let me know if you give it a try! xTieghan
Very good! Sauce was great. We used boneless skinless thighs. Swapped pretzel crumbs for the cornflakes. We didn’t do the brussels sprouts, just had a side of brown rice. We used Mike’s Extra Hot honey and a little less than a tsp of cayenne.
Hey Deborah,
Happy Friday!! I love to hear that this recipe was a hit, thanks so much for making it! xTieghan
Wow! This looks so easy and yum! Can I sub chicken thighs with drumsticks?
Hey Michelle,
Sure you could, I just don’t know how well the coating will stick to the drumsticks. Let me know if you give the recipe a try, I hope you love it! xx
DELICIOUS!! Made this with boneless/skinless chicken thighs. Even my picky eater liked it. Only sub I made was to use crushed pretzels instead of corn flakes as we didn’t have any.
Hey Christy,
Fantastic!! I love to hear that this recipe was a hit, thanks a lot for making it! Have the best weekend:) xTieghan
Absolutely delicious! We all loved it!! This is definitely “cottage worthy”… a status that only the best of the best recipes again! 😁
Hey Terri,
Happy Friday!! Thanks so much for trying this recipe out, I love to hear that it was enjoyed!! xx