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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: 619 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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).
One of our favorites! Saved in my recipe box 🫶🏽 so easy and so yummy!
Hey Taylor,
Happy Friday!! I am thrilled to hear that this recipe was a winner, thanks so much for making it and sharing your review:)
This was really, REALLY delicious! I think many of us are trying to save grocery funds when we can these days and as such, I used what I had on hand.. panko breadcrumbs instead of crushed cornflakes. As one might imagine, the chicken coating was not as crispy crunchy as I would have liked. Next time, I’ll get the cornflakes, or in a pinch, I will mix panko with oil or butter and toast it before coating the chicken. With that said, the flavors of this recipe do not disappoint. My sprouts got nicely chared and the sauce is a total flavor bomb. This one is definitely going in the rotation.
Hey Melissa,
Happy Wednesday!!👻 I truly appreciate you giving this recipe a try and sharing your feedback, I love to hear that it was enjoyed:)
Hi, do you leave the chicken and sprouts in the oven at the reduced 400 degree temperature while you make the sauce?
Hey Janan,
Yes, that is correct:) I hope this recipe turns out amazing for you, please let me know if you give it a try! xT
Can you use regular flour instead of whole wheat?
Hi Katie,
Sure, that will work well for you! I hope you love the recipe, please let me know if you give it a try! xT
Skin on or off for the chicken???
Hi Suzanne,
For this recipe, I used skinless chicken:) Please let me know if you have any other questions! xT
Can this be made vegetarian? Would tofu work?
Hey Melanie,
I’ve never tried this with tofu, I’m not sure how the coating would work but you could certainly give it a try! I hope you love the recipe! xx
We made this for the first time tonight. We used panko instead of cornflakes, as we had this at hand. We had rice with it. It was delicious, especially the honey mustard sauce. Thanks for another awesome recipe!
Hi Tina,
Happy Monday!! I am delighted to hear that this recipe was tasty for you! Thanks for making it:) xx
This recipe was sinfully good. It was so easy to prepare, and the flavors were perfect. I used a tsp of cayenne. I like spice, but I would probably tone it down to 3/4 of a tsp next time around. Bless those that did two full teaspoons!
Tieghan, thanks so much for your recipes. I’ve made dozens, and I haven’t met one that I haven’t loved.
Hi Laura,
Thanks so much for your kind message and making so many recipes! I love to hear that this was a winner:) Happy Wednesday! xx
OBSESSED!
Hi Remi,
Happy Wednesday! I love to hear that this recipe was tasty for you, thanks so much for making it!
Loved this recipe – will make it again. The only thing I will change next time is the amount of cayenne pepper I add. I went for the full 2 teaspoons and it was a bit too much heat for my liking but the overall flavors were great.
Hi Mary Ann,
Awesome!! I love to hear that this recipe turned out well for you, thanks for making it! xx
Can you sub the chicken breasts for chicken wings?
Hi Bridget,
Sorry, I probably wouldn’t use chicken wings here, I don’t think the breading would do well with them. Please let me know if you have any other questions! xT
Easy and delicious. I only changed the amount of cayenne pepper (I used 1/2 teaspoon and even that had a great kick). The chicken didn’t dry out, the sauce has amazing flavor, and the Brussels sprouts and shallots were fantastic. Thanks!
Hi Erin,
Awesome!! I love to hear that this recipe turned out well for you, thanks for making it! xx
I never have cornflakes in the house and don’t really want to buy just for this. Is there anything you’d recommend subbing?
Try Rice Krispies!
Hi Debra,
Potato chips work well here too! I hope you love this recipe, please let me know if you give it a try! xx
Hi! Do you reduce the oven temp to 400 right when you put in the oven?
Hi Michelle,
You are going to reduce the heat to 400 after it has baked for 20 minutes. Please let me know if you have any other questions! xT
My husband loved it! The sauce is very good and easy to make. I used chicken thighs with kin and bones. I didn’t dredge the chicken in flour or corn flakes, I used just plain chicken. It is still very good.
Hi Coleen,
Happy Friday!! I am thrilled to hear that this recipe was a hit, thanks a bunch for giving it a go!? xT
Made this tonight and it was absolutely amazing! I used your creamy polenta recipe to go with this and wow. So delicious. Cannot wait to make this again. Thank you!!
Hi Jaime,
Fantastic! I am delighted to hear that this recipe was tasty for you, thanks for making it and sharing your review:) xx