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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.
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.
Hey there,
Awesome! I am so glad to hear that this recipe was enjoyed, thanks for making it! Have the best weekend! xTieghan
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!!
Hey Mary,
Awesome! I am so glad to hear that this recipe was enjoyed, thanks for making it! Have the best weekend! xTieghan
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.
Hey Kristen,
Happy Friday!! I am thrilled that this recipe was a winner, thanks so much for giving it a try! xTieghan
This one pan dish was delicious and so easy to make. Another winner!
Hey Jennifer,
Happy Friday!! I am thrilled that this recipe was a winner, thanks so much for giving it a try! xTieghan
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.
Hey Sheila,
Happy Friday!! I am thrilled that this recipe was a winner, thanks so much for giving it a try! xTieghan
Just wondering where the shallots fit into this recipe?
Thank you!
The shallots are with the brussels sprouts…step 3
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
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.
Hey Erin,
Happy Friday!! I am thrilled that this recipe was a winner, thanks so much for giving it a try! xTieghan
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
Hey Beth,
I am so glad to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
Do you have a polenta recipe to share?
Hey Melissa,
Here are a few polenta recipes you might enjoy:
https://www.halfbakedharvest.com/beef-stew/
https://www.halfbakedharvest.com/cherry-tomato-pesto-polenta/
https://www.halfbakedharvest.com/ratatouille-spicy-italian-chicken-sausage-creamy-polenta/
Please let me know if you have any other questions! xTieghan
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!
Hey Sandra,
I am so glad to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
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
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
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!
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
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!
Hey Dianna,
Awesome! Love to hear that this recipe was enjoyed and truly appreciate you giving it a try! xTieghan
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.
Hey there,
Thanks for giving the recipe a try, the additional 3-5 minutes really shouldn’t dry your chicken out:) xTieghan
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!
I see where the recipe has been updated to include instructions for the shallots now, thank you.
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