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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!
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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.
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).
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
The recipe is amazing! I used two separate pans due to space issues. If you are cooking these on the convection setting (which does help with crisping up the chicken), I would take the Brussels out a bit early and just give them some more time when you lower the temp to 400 for the last step. Overall this was VERY easy and the perfect quick weeknight dinner!
Hi Rita,
I love to hear that this recipe was enjoyed, thanks so much for making it!!☀️ xTieghan
Delicious! Next time will roast sprouts 10 min more then add chicken. Served mash potatoes with nice side to help smooth out hot honey mustard sauce.
Hey Deanna,
Wonderful!! Thank you so much for trying this recipe out, I am so glad to hear that it was a winner! xxT
Hello! How do you think this would work with skin on chicken drumsticks? I have some in my freezer I need to use up and thought maybe this could work. If not, do you have a recipe for drumsticks? Thank you in advance! Love your recipes!
Hey Jodi,
You could certainly give it a try, my only concern is that the breading might be hard to stick to the drumsticks. Let me know if you give the recipe a try, I hope you love it! xx
Amazing recipe and now added to my “favorite recipe” binder! Our little family of three all vote to make it again. I used chicken thighs, extra shallots and no thyme (just my least favorite herb). I reread your post after I made it. I would have liked to make some cheesy grits with it but like my hubby said, I probably saved us all an extra 500 calories haha! Thanks for sharing!
Hey Renee,
I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xxT
This was delicious! Very easy week night meal. Will definitely make again.
Hi Lindsey,
Fantastic!! I love to hear that this recipe was a winner, thanks a bunch for trying it out! xTieghan
Delicious… creative for sure
Hi Lee,
Thanks so much for making this recipe, I am so glad it was enjoyed!! Have the best week:) xTieghan
I’ve followed you for a while, but this was my first HBH recipe! I only had all-purpose flour and it turned out perfectly. This will be a staple dinner for sure!
Hi Paula,
Thanks so much for making this recipe, I am so glad it was enjoyed!! Have the best week:) xTieghan
Tried this recipe tonight and the sauce came out very bitter. I am not sure what I did wrong.
Hi Hannah,
Thanks for giving the recipe a try. So sorry to hear about your sauce. Was there anything you may have adjusted in the recipe? A little more info would be helpful! xTieghan
This was amazing! Might be one of my new favorite HBH recipes!
Hey Maddi,
Happy Friday!! I am thrilled that this recipe was a hit, thanks so much for trying it out!! xx
I used chicken thighs and this dish was superb! The sauce was just the right amount of spicy and sweet. Love this recipe!
Hi Sandra,
Happy Friday!! I am thrilled that this recipe was a hit, thanks so much for trying it out!! xx
This was delicious. I swapped ground cornflakes for ground up pretzels and broiled on low for a couple minutes. Very good.
Hey Kayla,
Awesome!! I am thrilled to hear you enjoyed this recipe, thanks so much for giving it a go! Have a great weekend:) xTieghan
This was the first HBH recipe that I tried and it has become a staple in our home. I make it at least a few times a month — including tonight! 🙂
Hey Emily,
Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go!! ☘️Tieghan
I like a lot do your recipes and this sauce is really good. When I took the chicken out of the oven to put the sauce on I flipped the chicken. It seemed crispy but as soon as I put the sauce on and put it back in the oven for 3-4 minutes it wasn’t very crispy anymore. Was it because I flipped it? If I make this again I would serve sauce on the side.
Thanks for the recipe!
Hi there,
Thanks for giving the recipe a try, flipping the chicken is perfect. The chicken is not going to stay as crispy once the sauce is added, just kind of how that works:) xx
My husband and I love this recipe! we make it a few times every month. We don’t love brussels sprouts so we just sub with another veg option 🙂
Hey there,
Happy Friday!! I am so glad to hear this recipe was a winner, thanks for giving it a go:) xTieghan
Made this tonight and my wife and i love it sooooo much! Soooo yummy and crispy! Loved it! And that sauce! OMG! I need to try it on wings…or pretty much on anything!
Hey Christopher,
Fantastic!! I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan