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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.
Really delicious! I accidentally forgot the butter in the sauce, but it turned out absolutely great anyways!! I think I’ll continue to leave it out when I make it again, for a healthier approach. ?
Hi Rob,
Awesome! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxTieghan
Can you follow the recipe and use broccoli instead of brussel sprouts?
Hi Lesli,
Totally, broccoli would be great here! I hope you love this recipe, please let me know if you give it a try! xTieghan
This is delicious! The chicken turned out so crispy on the outside and moist on the inside, and the sauce is amazing. I’m picky about brussels but these were super crisp and paired perfectly with the sweet shallots.
Hey Lauren,
I love to hear that this recipe was a winner, thanks so much for testing it out! Have a great week! xTieghan
Came out great. Hubby said it tastes like fried chicken. I cooked the Brussels sprouts separately. The sauce was soo good and it crisped up nicely even with the sauce. Didn’t use all the sauce cuz I saved some to dip. The roasted shallots were surprisingly good. I usually use onions but I followed the instructions and am surprised how sweet and savory they are.
Hi Courtney,
Fantastic! Love hearing that this recipe was enjoyed, thanks for giving it a try. xTieghan
Is this in any of your recipe books? Obsessed!
Hey Mia,
So sorry, this recipe is only on the blog! Please let me know if you have any other questions! xTieghan
This was amazing. I used panko and yellow mustard because that’s what I had. Will be making again.
Hi Corey,
Happy Sunday! So glad to hear that this recipe was enjoyed, thanks for making it! xTieghan
This was so yummy! I am a college student and it is challenging for me to cook because I never have much time. This made my day and I look forward to trying all of your sheet pan recipes!! My only question is do you have any tips for how to reheat it after storing so it stays crispy? Thank you <3
Hey Megan,
Happy Friday! I love to hear that this recipe was a winner, thanks so much for giving it a try! I would just toss in a skillet to reheat. xTieghan
Can I use regular flour instead of whole wheat flour?
Hi Dawn,
Yes, that would be just fine to use. I hope you love the recipe, please let me know if you give it a try! xTieghan
I made this tonight we all loved it! I also loved that it was easy to make. I get very nervous when cooking chicken and this has given me confidence. Thank you so much for your wonderful recipes, my whole family loves them and I love to cook them!
Hey Katherine,
Happy Friday! I am thrilled to hear that this recipe was enjoyed, thanks to much for giving it a try!! xTieghan
F@#$%kin AMAZING! How much could be done ahead of time so that I could make it for a bunch of people (like 20+)? Could I use chicken tenderloins to make them more like “chicken fingers?”
Hey Chad,
I love to hear that you enjoyed this recipe, thanks a lot for giving it a try! Sure, tenderloins would work, I would just assemble and then bake when you want to serve. xTieghan
Pretty good! Easy to make. My husband loved it, I’m not a huge honey mustard fan but I still enjoyed it. The crust on the chicken was really good.
Hi Autumn,
I love to hear that you liked this recipe, thanks a lot for giving it a try! xTieghan
Would this be ok to make with skinless boneless thighs? That’s all I can find at the store.
Hi Tracy,
You bet, that will work well for you! I hope you love the recipe! Happy Thanksgiving! xTieghan
This recipe was so good. The chicken was moist with a crispy breading, but the sauce was my favorite part! It was great on the chicken and brussels sprouts and with the extra I put on pulled pork the next day and it was incredible!
Another great recipe!!
Hey Ashlie,
Wonderful!! Thanks a lot for making this recipe, I am so glad to hear it was enjoyed. Have a great Saturday! xTieghan
So simple and so delicious! I’ve made this more than once. Perfect for a weeknight when you don’t have much time.
Hey Donna,
Wonderful!! Thanks a lot for making this recipe, I am so glad to hear it was enjoyed. Have a great Saturday! xTieghan
This was probably the best chicken I’ve ever made. Cooking is usually such a chore for me but this was so easy and came out perfectly. I just had to use two pans to fit everything. Thank you for sharing!!
Hey Blair,
Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! Have a great weekend. xTieghan