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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!

Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts | halfbakedharvest,com

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.

Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts | halfbakedharvest,com

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.

Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts | halfbakedharvest,com

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.

Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts | halfbakedharvest,com

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.

Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts | halfbakedharvest,com

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!

Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts | halfbakedharvest,com

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

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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

Hot Honey Mustard

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.
Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts | halfbakedharvest,com

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Comments

  1. 5 stars
    This was DELICIOUS! Before finishing dinner my husband asked when we were going to have this again. The sauce addicting and the chicken is perfect! I think this is going to be a staple in our house!

  2. 5 stars
    We moaned while we ate this meal. The sauce is truly divine. You have officially made it to our regular fall rotation with this and we’ll be wading into other recipes to give them a shot!

      1. 5 stars
        This was DELICIOUS! Before finishing dinner my husband asked when we were going to have this again. The sauce addicting and the chicken is perfect! I think this is going to be a staple in our house!

  3. 5 stars
    I love the ease of a sheet pan supper and this one was a fantastic!
    It’s the perfect quick & easy fall dinner!
    The corn flakes make such a great crunchy crust and the sauce was delicious. The crispy sprouts were so simple but so flavorful!

    Thanks for another great recipe!

  4. I recently made this for my husband and I. We LOVE chicken wings or anything with a “wing sauce” so this was right up our alley. We are trying to stick to the Keto diet so I made some adjustments to make this “dirty keto” if you will. I used crushed pork rinds for the crust instead of corn flakes. I kept the honey in the recipe making it not completely keto. Anyway, it was DELICIOUS. However, I need to adjust something a bit because the bottom of the chicken got a little soggy. I tried to flip it and crisp it up but then the other side got soggy too! Next time I will try baking on a cooling rack overtop a pyrex to catch the drippings. This is definitely going to become a staple in our house!!

    1. Hi there! Thanks so much for trying out this recipe, so glad to hear it was enjoyed! Have a wonderful week! xTieghan

  5. 5 stars
    Loved this recipe! I chose it because I didn’t know I was cooking tonight 😬 but I had everything on hand! Yum!!!

  6. 5 stars
    This was incredible. I used chicken thighs and like another reviewer said, they took almost 30 minutes to cook. They were juicy and delicious, and the sauce was perfect. I’m usually not a huge fan of chicken, but I told my husband that this was my favorite chicken dish I’ve ever cooked.

  7. 5 stars
    Made this last night, subbing panko for frosted flakes, since that’s what I had on hand. Sooooo delicious! I only wish I’d made extra sauce as I didn’t have any leftover for drizzling at the end. This is definitely getting added to our meal rotation.

  8. 5 stars
    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.

  9. 5 stars
    Easy to make and flavorful. I did not think it was spicy, but others did, so I guess it was the perfect medium.

  10. 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!

    1. 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

  11. 4 stars
    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.

    1. 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

  12. 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!

    1. Hey Laurie,
      Happy Sunday!! I am delighted to hear that this recipe was enjoyed, I truly appreciate you giving it a try! xTieghan

  13. 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.

    1. Hi Lynn,
      Awesome!! Love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! Have a great weekend:) xTieghan

  14. 5 stars
    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!

    1. Hi Cayla,
      Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thank you so much for making it! xTieghan

    1. 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

  15. 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!

  16. 5 stars
    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!

  17. 5 stars
    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!

  18. This was absolutely delicious. Very easy. Meal prepped the sauce in the morning. The sweet and spicy is a great combo.

  19. 5 stars
    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.

  20. 5 stars
    This was so good!! I used chicken tenders and they cooked perfect in same timing. Served with polenta. Will definitely make again!

    1. Hey Carolyn,
      Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!🍂 xTieghan

  21. Great recipe. So easy and delicious. My grandson (19 months old) asked for seconds. He loved it.
    Thank you HBH. You alway come through

    1. Hi Thea,
      Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!🍂 xTieghan

    1. 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

    1. Hey Jill,
      Happy Sunday! I am thrilled to hear that this recipe was a winner. Thanks a lot for giving it a try! xTieghan

  22. 5 stars
    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!

        1. 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

  23. 5 stars
    Loved this! I had all of the ingredients on hand except for cornflakes, I replaced with panko breadcrumbs and it was awesome.

    1. Hey Christie,
      Happy Friday!! I so appreciate you giving this recipe a try, I love to hear that it was enjoyed!! xTieghan

  24. 5 stars
    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.

  25. 5 stars
    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!

  26. 5 stars
    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

    1. Hey Lesley,
      Yes, chicken tenders would also work well here. I hope you love this recipe, please let me know if you give it a try! xTieghan

  27. 5 stars
    Another winner! The chicken is amazing!! I ran out of olive oil, so melted some coconut oil and drizzled that over the Brussels which worked great. Thank you!

    1. Hey Michelle,
      Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan

  28. 5 stars
    Saw this on your Instagram stories and it just looked too easy. Definitely is and great taste too. Made it a bit less spicy for my kids but we all enjoyed it and I mashed some small potatoes up for a side. Definitely adding to my regular rotation. I love watching your stories because it makes things seem a lot more straightforward!

    1. Hey Kelly,
      Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan

    1. Hey Brent,
      Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan

  29. 5 stars
    I made this for dinner tonight and it was excellent. The corn flakes really do make a very crispy coating. I have never used corn flakes for coating before but it will be my new go to. The sauce was so good. I did warm it on the stove slightly as it made it easier to drizzle over the chicken. I have plenty leftover and I think the chicken will make a great crispy chicken sandwich. As always another great recipe. Thank you for all the hard work you put into creating these recipes.

    1. Hey there,
      Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan

  30. 5 stars
    My family thought the recipe was too spicy, but it was just enough for me (although I was out of chili powder & substituted cumin for it, so that could have been the issue). I enjoyed this and paired it with quinoa.

    1. Hey Kelly,
      Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan

    1. Hey Abby,
      I would use something in place of the cornstarch and flour, it really helps create a crunchy chicken and provides a vehicle for the sauce to stick to. Potato chips would be a great option! Please let me know if you give the recipe a try! xTieghan

  31. 5 stars
    Made for dinner last night and it was delicious! Added to our rotation. The sauce is soooo good! Thanks for a great dinner!

    1. Hey Nicole,
      Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan

    1. Hey Kelly,
      You could use GF flour and potato chips as GF options. I hope you love this recipe, please let me know if you give it a try! xTieghan

  32. 4 stars
    Really enjoyed the flavors in this! Wish my chicken would’ve gotten a little bit crispier but it was super moist. We did green beans instead of Brussels sprouts because we had those last week. I wills definitely make again!

  33. 5 stars
    Hi Tieghan
    Just tried this and the flavors were delicious! The crust was more mushy than crispy. I want to perfect it and get that crunch. Any suggestions?

    1. Hey Monica,
      Awesome! I am so glad that this recipe was enjoyed, thanks for giving it a go! Next time, try flipping the chicken multiple times throughout the baking. xTieghan

  34. 5 stars
    This was so, so yummy exactly as written! Thanks for always creating such delicious, easy dishes! Would love your cheesy polenta recipe in the future 🙂

  35. 5 stars
    Absolutely delicious! Made it with tofu instead of chicken since I don’t eat meat. Served with grits and added some carrots as well. Excited to try more of your recipes soon!

    1. Hey Jen,
      I served this over cheesy polenta. I hope you love the recipe, please let me know if you give it a try! xTieghan

  36. 5 stars
    Sooo good! I probably did slightly less than 1 tsp of the cayenne because I can’t handle too much spice. The flavors were balanced and perfect! Served with mashed potatoes

  37. 5 stars
    this was so good! I used less cayenne to make it less spicy and it was so good. my only edit would be to possibly take the chicken out and leave the brussels sprouts on for a bit longer just so they crisp up even more. super easy and satisfying! please do more sheet pan meals!!

    1. Hey there,
      Yes, that will be just fine to use! I hope you love this recipe, please let me know if you give it a try! xTieghan

  38. 5 stars
    I made this the other night and it was so simple to make and so good! I love sheet pan meals that aren’t boring or the same old things you always make. I did this with green beans because my store was out of Brussels sprouts and it was still so good

  39. 5 stars
    Delicious!! Tried it last night with some mashed potatoes and the boyfriend was very impressed. I will definitely make this again.

    1. Hey Robyne,
      Sorry, I only have the estimated calorie count available. Please let me know if you have any other questions! xTieghan

  40. 5 stars
    Made the recipe exactly as written and it turned out perfectly. We enjoyed this on the deck on a beautiful Wisconsin evening. We have another HBH favorite. Thank you!!

  41. I made this last night omitting the cayenne and chili pepper as my husband prefers less spicy. He absolutely loved it. I am a vegetarian so it was all his but next time I will try on tofu as well!

  42. Delicious! One thing- there is no mention of shallots past the ingredients. I assumed they go with the Brussels sprouts but the directions do not say that.

    1. Hey Lydia,
      Awesome! I am so glad to hear that this recipe was enjoyed, thanks for making it! The shallots are listed in step 3. Have the best weekend! xTieghan

  43. 5 stars
    This chicken is UNREAL, so crunchy and delicious, will definitely be making again. So glad I got a gigantic box of cornflakes! The brussels and some mashed potatoes were the perfect sides. 10/10 highly recommend.

    1. Hey there,
      Awesome! I am so glad to hear that this recipe was enjoyed, thanks for making it! Have the best weekend! xTieghan

  44. 10/10!!! I didn’t have every single ingredient, so I was worried it wouldn’t turn out, but it was amazing! Thank you Tieghan!!

    1. Hey Mary,
      Awesome! I am so glad to hear that this recipe was enjoyed, thanks for making it! Have the best weekend! xTieghan

  45. 5 stars
    My family loved this recipe and it was a cinch to put together. I used Hot Honey to make the sauce even easier to put together and added fingerling potatoes for the non Brussel sprout fans. More for me!
    Will definitely make again.

    1. Hey Jennifer,
      Happy Friday!! I am thrilled that this recipe was a winner, thanks so much for giving it a try! xTieghan

  46. 5 stars
    Made this for dinner tonight. Very quick and easy. I love that you use spices that are in my pantry and the combination is always perfect. It is a favorite now!!!! I love that it’s an easy clean up. My grandson (8)looks at the pictures to help decide the meal then we prepare it together. Thank you!!!This has made cooking fun.

    1. Hey Theresa,
      The shallots are added in step 3. I hope you love the recipe, please let me know if you give it a try! xTieghan

  47. 5 stars
    Absolutely delicious! And the sauce is phenomenal. So much so I made this dish Tuesday (very quick and easy), however I’m not eating meat presently but upon taking a bite from my son’s plate :), I knew I had to figure out a variation so I could enjoy too. I had sauce left over so although I initially thought shrimp, I thought it too cumbersome to dredge shrimp and it may not lend to the flavor so I decided on salmon. Followed the same recipe however I set the oven to 425 and didn’t leave the 6 fillets in as long. And yum! Turned out perfectly and drizzled with more sauce when it came out. I did roasted broccoli with the salmon instead of Brussels. The cornflakes are key! Its a different crunch and texture that you won’t get from panko or any other substitute and the sauce which is creamy yet spicy and tangy, is addictive. You will want to drizzle on everything. Your recipes never fail.

  48. 5 stars
    I would never choose this dressing out to eat but I took a chance and LOVED IT half baked harvest never disappoints. I subbed for agave since that’s what I had at home and it worked great

  49. 5 stars
    The sheet pan chicken and brussel sprouts was absolutely delicious. Definitely will make again. The sauce is spicy used 1tsp cayenne but it was really good. Both I and husband enjoyed!

  50. What would you suggest I replace egg with. 2 of my kids have an egg allergy, and it never fails the recipes that I want to try of yours have egg. TIA

    1. Hey Wanda,
      I would use buttermilk in place of the egg. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

  51. Can’t wait to try this — looked incredible on your Insta stories! Quick question, as I am allergic to honey, could I use maple syrup in its place? Or brown sugar? Thank you!

    1. Hey there,
      Sure, maple syrup or brown sugar would also work well in place of the honey. I hope you love this dish, please let me know if you give it a try! xTieghan

  52. 5 stars
    WOW!!! Five star chicken. I’ve made cornflake chicken before but this delicious sauce takes it up so many notches. My kids even asked for seconds. Thank you for sharing this yumminess….it’s going in the regular rotation. And now I;m wondering what else I can use this sauce on….so delicious!

  53. After 20 minutes, the chicken is fully cooked — why would you remove it, sauce it up, and put it BACK IN for another 3-5? That’s just asking for dry, over-cooked chicken. I skipped that step entirely and it turned out great — the sprouts didn’t need any more oil either, they were kind of greasy already.

    1. Hey there,
      Thanks for giving the recipe a try, the additional 3-5 minutes really shouldn’t dry your chicken out:) xTieghan

  54. I made this recipe last night. I do have a couple of questions. The ingredients list mentions two shallots quartered but I seem to be missing where these fit into the recipe once I read the instructions. Also, I had a hard time getting the cornflake mixture to stick well to the chicken breasts. Do you have any suggestions? Thank you!

    1. Hey Taylor,
      The shallots are added with the Brussels sprouts in step 3. For the cornflake mixture, you want to make sure its ground well enough also, just really press it on with your hands. I hope this helps! xTieghan

    1. Hey Brenna,
      For this recipe I used boneless, skinless chicken breasts. I hope you love the dish, please let me know if you give it a try! xTieghan

  55. Hello, what could I dredge the chicken in if I can’t eat egg?
    Making this for dinner tonight!
    Can’t wait to try it.

    1. My daughter is allergic to eggs, we normally use veganaise or olive oil in place of the egg before dredging in the crumbs. Adds good flavor too!

    2. Hey Angela,
      You could use buttermilk in place of the egg. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  56. Husband cannot have B sprouts or Broccoli , so thinking I will have to use Cauliflower flowerets. We are both fond of anything mustard.
    Thanks much.

    1. 5 stars
      This is sooo yummy! The sauce totally makes the meal and the added touch of fresh thyme Seals the deal on flavor. My husband even ate 5 Brussel sprouts and enjoyed every bite, huge! Amazing as always 💗😋💗

      1. Another Home Run! Chicken took longer than 20 mins. I may take the advice of veggies on another tray as they were done first. Great flavor!!

        1. Might want to double check your oven temp with an oven thermometer; mine were done in 20. But then again the thickness of the meat does matter here.

    2. Hey Leslie,
      Sure, cauliflower would be great here. I hope you love this recipe, please let me know if you give it a try! xTieghan

  57. This looks INCREDIBLE!!! But question on the addition of the sauce, does it get added at the 20 minute mark when the oven temp is turned down? Does the chicken need to flip at any point? I love your recipes, we make at least 2 a week!

    1. Hey Nicole,
      Yes, the sauce is added in step 5. You do not need to flip the chicken but you can. I hope you love the recipe, please let me know if you give it a try! xTieghan

  58. 5 stars
    Made this for dinner tonight, it was AMAZING! I didn’t have cornflakes but I had some French bread, so I decided to make some homemade breadcrumbs. My husband said the sauce was one of his favorite things that I’ve ever made!

      1. Hey Jolene,
        I used chicken breasts for this recipe, you can follow as is:) Please let me know if you have any other questions! xTieghan

    1. Hey Sierra,
      The recipe no longer states that, you can follow as is. Please let me know if you have any other questions! xTieghan

    1. 5 stars
      Delicious! I was not sure what to do with the shallots either, so I chopped them and added them to the Brussels sprouts.. turned out perfect. Thank you for another delicious recipe!

    1. Hey Keri,
      You can add those with the Brussels sprouts. I hope you love the recipe, please let me know if you give it a try! xTieghan

      1. Hi Tieghan ,
        This looks amazing. Quick question. What would be a good substitute for brussel sprouts ? They’re kind of hard to find at the moment.

        1. Hey there,
          You can use another veggie that you enjoy, broccoli, green beans, and cauliflower would all be great options. I hope you love the recipe! xTieghan

  59. This recipe sounds wonderful! Do you cut up the chicken breasts? I have a package of 2 weighing a total of 1.75 pounds combined. It is hard to find small chicken breasts these days!

    1. Hey Carol,
      If your chicken breasts are on the larger side, then I would cut them smaller. I hope you love this recipe, please let me know if you have any other questions! xTieghan

  60. 5 stars
    This is amazing!! Is there a substitute I can use for the cornflakes? Not a typical pantry staple for me. Can’t wait to make it!!!

    1. Hey Christine,
      You could use breadcrumbs in place of the cornflakes. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

  61. 5 stars
    Hello!! Beautiful recipe. Any vegetarian/fish substitutes you would recommend to replace the chicken?
    Ps all of your recipes are amazing thank you for inspiring me to cook again x

    1. I think salmon filets (one per serving) would be delicious, but you would probably need to start the Brussels sprouts first, then add the filets a bit later to adjust the cooking time for the salmon. If I were trying salmon, I would probably use two “quarter” sheet pans just to have better control over each cook time.

    2. Hey Natalie,
      You can use any veggies that you like here, I also think shrimp would be delicious! I hope you love the recipe, please let me know if you give it a try! xTieghan

  62. This sounds so delicious & easy. I can’t wait to make it! One question though — on step number 3, what does “arrange chicken cut side down” mean? Thanks for your help!

    1. Hey Jean,
      So sorry, I am not sure what you are referring to. I hope you love the recipe, please let me know if you give it a try! xTieghan

      1. You literally commented on a different comment that you had removed that from the recipe. 😂 gaslighting much?
        And if you don’t do this on purpose, you really should invest in a proof reader. (See comments about shallots too)