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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).
So tasty! Served with creamy mash!
Hi Logan,
I appreciate you making this recipe and your feedback! So glad it was enjoyed:) Have a great week! xT
Girl, your recipes don’t miss. Fabulous. Thank you!
Thanks Natalie! Love to hear that this recipe turned out well for you, thanks a lot for trying it and your feedback! xT
What an easy and delicious recipe! I followed it 95% of the way haha except I’m the only one who likes Brussels so I just did half a pound of those and then diced up a couple of potatoes. Worked perfectly.
I also sliced a breast up into chicken fingers and my toddler loved them. I only needed 1 cup of crushed cornflakes for all of my chicken. And I needed double the amount of cayenne in my sauce personally! We love some spice. It was just really easy, fast, and tasty
Hi Meredith,
Love to hear that this recipe turned out well for you, thanks a lot for trying it and your feedback! xT
I had another question – after we coat the chicken and place them on the baking sheet, it says drizzle with olive oil. Does that mean drizzle the oil on top of the coated chicken we just placed on the sheet or to drizzle the area we’re placing them with oil?
Thank you!
You are going to drizzle the chicken with olive oil:)
Just trying to clarify a few things:
1. Once the chicken is cooked through for 20 min at 450 degrees, is it then that we remove the pan and turn the temperature down to 400 degrees?
2. And once we spoon the sauce over the chicken & toss the sprouts in olive oil, do we then put both on the pan and back into the oven at 400 degrees for the 3-5 minutes?
3. While its in the oven at 400 degrees during the 3-5 minute window, that’s when we should be looking for the sauce to bubble as the sign to pull everything out?
Hi Jake,
Yes, you are going to turn down the temp to 400 once the chicken is cooked through. Yes, you will put the entire pan back in the oven with the sauce. Correct:) I hope you love the recipe! xx
Not sure where the thyme goes?
Hi Mia,
Sorry for any confusion, you can add the thyme in step 3 with the Brussels sprouts. I hope you love this dish! xx
Where does the thyme go?
Could I use panko instead of Cornflakes? Thank you!
Hi Lexi! Yes, that should work just fine! xT
How long do I cook it after dropping tempt to 400? Just the extra 3 to 5 mins?
Yes, just an extra 5 minutes or so! xT
Hi, do u use skin-on or skinless chicken for this recipe? I can’t wait to try it, ty!
Either works just fine 🙂 xT
I’m making this tonight- how does the cook time change if I use bone-in thighs?
Hi Maureen! I haven’t ever tried this with bone in thighs but I would probably increase the cook time by 10ish mins! xT
This was so delicious and flavorful. 10 out of 10!
Thank you so so much for trying out the recipe! Have an amazing week! 🙂 xT
Can you use regular flour?
Hi there! I believe all purpose should be fine! xT
Obsessed!! It is absolutely delicious!!
Hey Dana! So glad you loved the recipe! Thanks so much for giving it a try! xT
This is a great dish! Cut waaayy back on cayenne pepper(1/2 tspn) and the heat was enough. Served with roasted baby potatoes and drizzled sauce over everything afterwards and Voila! A specialty for sure!!!
Hey Betsy,
Amazing!! Love to hear that this recipe was enjoyed and sharing your feedback! Thanks for making it:) xx