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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.
Made this last night and my husband couldn’t wait for the leftovers today! Made your homemade beer bread to go with the leftovers and it made it even better! Glad I read the comments about the heat. I cut the cayenne pepper by half and it still had a great kick. Thank you for recipes that even the worst cooks can make and be successful!
Hey Kathy,
Fantastic! I am delighted to hear that this recipe was tasty for you, thanks for making it and sharing your review:) xx
Made this tonight and it is fabulous! I made a few tweaks to ours. Our family loves spicy so I added some sriracha and red pepper flake to the hot honey. We also had some leftover pickle brine, so I threw the chicken in a bag with the brine for a few hours before making this recipe. So good!
Hey Amy,
Happy Wednesday! Thanks so much for giving this recipe a try, I am thrilled to hear that it was a winner! xTieghan
The flavors and heat in this recipe are great! The Brussels are amazing!! The bottom side of my chicken came out a bit soggy, any recommendations to keep both sides crispy? Should I flip half way through cooking?
Hey Krista,
Thanks for trying this recipe and sharing your feedback! Yes, I would flip halfway through next time, that should help! xT
A satisfying weeknight meal. I used two chicken thighs and they came out juicy and flavorful. The sprouts were well crisped as advertised. You’re my go to weeknight meal inspiration. Mmmmm and thank you!
Hey Kathleen,
Thanks so much for your kind message and making this recipe! I am so glad it was enjoyed:) xTieghan
Definitely will be making again! So yummy and easy. I left the sauce on the side for people to drizzle on their meal themselves since our kids don’t like spicy so didn’t do step 5 but other than that followed everything exactly. The sauce had the perfect touch of sweet and spice and using corn flakes gave the chicken a nice flavor. Delicious.
Hi Julie,
I am so glad to hear that this recipe was tasty for you and appreciate you giving it a try! xxT
Could oil be substituted for butter in the sauce?
Hi Karen,
Sure, that should be okay for you to do! Please let me know if you give this recipe a try, I hope you love it! xTieghan
Hi,
I noticed that you didn’t put any parchment paper on your sheet pan. Do you have special sheet pans, or I can cook on mine at home without the paper on it? -Thank you
Hi Julia,
Here is the link for my sheet pans:
https://rstyle.me/+_3Vf1wqprntKvkHWwKYRHA
Please let me know if you have any other questions! xTieghan
Any substitutes for the chicken?
Hi Maura,
I probably would choose a different recipe:) Please let me know if there is something I can help you find! xT
Loved it! Definitely will make it again!
Oh also only did 1/2 teaspoon of cayenne powder.
Hey Danielle,
Happy Friday!! Thanks a ton for making this recipe and sharing your review, I am so glad it was a winner:)
Am I losing my mind here? No one is posting that there could be a mix up in the recipe. She has 1-2 teaspoons of cayenne pepper which I followed then 1/2 teaspoon of chili powder. The dish came out sooo spicy we couldn’t serve it and I love spicy food. Not sure what else I did wrong. I think it’s supposed to be switched!
Hesitating to make this based on above comment – will someone confirm that spices are accurately listed? Thx
The spices are correct:)
Hi Neda,
Thanks for giving this recipe a try, sorry to hear it was not enjoyed. The measurements are correct, this is meant to be a spicy chicken but you can always reduce the heat to your liking:) xTieghan
Made the recipe for first time tonight and loved the ease of the prep and baking in one pan. However I didn’t have corn flakes so I used the WW flour with some ground sea salt almond four crackers for the coating on the chicken. But the sauce had a strong vinegar aftertaste. Are the cornflakes critical to neutralizing some of the ingredients in the sauce? Could the Dijon evaporated too much ? Or any other suggestions ? Thank you!
Hi Lucy,
Thanks so much for making this recipe! I would say the cornflakes are definitely an important part of the recipe. Was there anything you adjusted in the sauce? Were any of your ingredients expired by chance? Let me know how I can help! xT
can i use corn flake crumbs from a box or is it better to crush my own corn flakes cereal?
Hi Melanie,
Either one will work just fine for this recipe! Please let me know if you have any other questions! xT
Just made this. No instructions include the 2 tbsp of thyme
Hi Andrea,
Thanks for trying the recipe! Sorry if you missed it, the thyme is listed in step 6:) xx
Would you recommend using bone-in, skin on thighs?
Hey Claire,
Sorry, I wouldn’t recommend that for this recipe due to the coating. Please let me know if you have any other questions! xTieghan
Could I use pandora instead of cornflakes?
Hi Dawn,
So sorry, I’m not sure what pandora is. Please let me know how I can help! xx
Pretty sure she meant Panko, and I’m actually doing this right now! It’s still awesome! If you have an air fryer, that’s going to be the best way to get them brown and crispy, the regular baking time shown here will give you a very light color, but still good crunch.
Thanks so much Jess!
I also used Panko because that’s what I had on hand. It didn’t turn out as crispy as it was supposed to I think. Air fryer would have been a good idea.
I made this last night. The recipe made the cut to put on the menu again. Absolutely delicious!! I added a touch of sriracha. Thank you for all the wonderful recipes.
Hi Sandy!
Happy Sunday!! I am thrilled to hear that this recipe was a hit, thanks a lot for making it! xT