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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.
Delicious! Has a great kick to it, the cornflake crust adds crunch. Will definitely make again!
Hey Nadia,
Wonderful!! So glad to hear that this recipe was loved, thanks for making it:) xTieghan
Just came across this recipe and I’m making it tonight! Would it work just as well with chicken tenders?
Hey Lesley,
Yes, chicken tenders would also work well here. I hope you love this recipe, please let me know if you give it a try! xTieghan
This was a perfect amount of spice and sweet that my 15 month old loved it also. So yummy.
Hey Megan,
Wonderful!! So glad to hear that this recipe was loved, thanks for making it:) xTieghan
Another winner! The chicken is amazing!! I ran out of olive oil, so melted some coconut oil and drizzled that over the Brussels which worked great. Thank you!
Hey Michelle,
Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan
Saw this on your Instagram stories and it just looked too easy. Definitely is and great taste too. Made it a bit less spicy for my kids but we all enjoyed it and I mashed some small potatoes up for a side. Definitely adding to my regular rotation. I love watching your stories because it makes things seem a lot more straightforward!
Hey Kelly,
Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan
So good thank you so much!
Hey Brent,
Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan
I made this for dinner tonight and it was excellent. The corn flakes really do make a very crispy coating. I have never used corn flakes for coating before but it will be my new go to. The sauce was so good. I did warm it on the stove slightly as it made it easier to drizzle over the chicken. I have plenty leftover and I think the chicken will make a great crispy chicken sandwich. As always another great recipe. Thank you for all the hard work you put into creating these recipes.
Hey there,
Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan
My family thought the recipe was too spicy, but it was just enough for me (although I was out of chili powder & substituted cumin for it, so that could have been the issue). I enjoyed this and paired it with quinoa.
Hey Kelly,
Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan
This looks delightful! Is there a best way to bake it without adding cornflakes and flour?
Hey Abby,
I would use something in place of the cornstarch and flour, it really helps create a crunchy chicken and provides a vehicle for the sauce to stick to. Potato chips would be a great option! Please let me know if you give the recipe a try! xTieghan
Made for dinner last night and it was delicious! Added to our rotation. The sauce is soooo good! Thanks for a great dinner!
Hey Nicole,
Thanks a bunch for trying out this recipe, I am delighted to hear that it was enjoyed! Have the best day:) xTieghan
This chicken was easy and delicious. I each chicken weekly and get bored – this sauce pepped it right up!
Hey Kelly,
Awesome! I am so glad that this recipe was enjoyed, thanks for giving it a go! xTieghan
Is there alternative options for gluten free on corn flakes and flour? Lovely mustard sauce just sounds so yummy!!
Hey Kelly,
You could use GF flour and potato chips as GF options. I hope you love this recipe, please let me know if you give it a try! xTieghan
I would just use gluten free cornflakes, usually found in your natural foods or gluten free aisle.
Really enjoyed the flavors in this! Wish my chicken would’ve gotten a little bit crispier but it was super moist. We did green beans instead of Brussels sprouts because we had those last week. I wills definitely make again!
Hey Stephanie,
Awesome! I am so glad that this recipe was enjoyed, thanks for giving it a go! xTieghan
Hi Tieghan
Just tried this and the flavors were delicious! The crust was more mushy than crispy. I want to perfect it and get that crunch. Any suggestions?
Hey Monica,
Awesome! I am so glad that this recipe was enjoyed, thanks for giving it a go! Next time, try flipping the chicken multiple times throughout the baking. xTieghan
This was so, so yummy exactly as written! Thanks for always creating such delicious, easy dishes! Would love your cheesy polenta recipe in the future 🙂
Hey Maddie,
Awesome! I am so glad that this recipe was enjoyed, thanks for giving it a go! xTieghan