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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).
I would love to make this for my nephew but he can’t have dairy. I can sub the butter with vegan butter easily, but was wondering if you have any thoughts on what to sub the egg with
Hey Meredith,
I would try a dairy free milk option in place of the egg, that should work! I hope you love this recipe! xT
Perfect thank you!
Hi, I noticed that there’s 2 tablespoons fresh thyme stated in the ingredient’s list, but it didn’t been mentioned in the instruction. May I know at which step of the cooking process that the thyme is used? Thank you.
Hi there,
Sorry about that! You can add the fresh thyme in step 5. Please let me know if you have any other questions! xT
This meal was oh so delicious! It was easy to prepare – the most challenging tadk was crushing the cornflakes! Once all the ingredients were measured and prepped, it went very quickly from there. The end result was moist chicken, with a little crunch and a sweet and spicy flavorful sauce. So happy for leftovers!
Thanks so much, Dawn:) So glad to hear this was enjoyed! xx
I just made this and it is delicious! It is a definite keeper.
Hey Leslie,
Awesome! So glad to hear this dish was a hit, thanks a lot for trying it out! xx
The recipie calls for thyme. I do t see where to add this in the directions? Thanks so much!
Hi Cindy,
Sorry about that! You can add the thyme with the shallots! I hope you love this recipe! xT
Once again, another amazing meal from Half Baked Harvest. This was not difficult to make and super tasty. I used Panko which I already had instead of the cornflakes but it still turned out delicious.
Hey there! Thank you so so much for trying out the recipe! I appreciate you taking the time to leave a comment as well! 🙂 xT
Made this recipe yet again! Have mixed it up using broccoli and sweet potatoes. Delicious!
Hi! I’m so so glad you enjoyed this recipe! Thanks for giving it a try! xT
It was delicious! Thank you for the recipe. We’re definitely adding it into the rotation. I’d recommend a doubling of the veggies (on a separate tray). We like a lot of veggies with ours!
Hey Kate! Thank you so much for giving this recipe a try! Hope you have an amazing New Year! 🙂 xT
“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” . . . this bit confused me: do you put it back in the oven for 3-5 minutes or 1-2 minutes??
Sorry about that, Michael!! You will do the 3-5 minutes and then only everything starts to bubble leave it for another 1-2 minutes. I hope this helps! xx
Ah ok! Will give this a try next week, thanks!
Are you cutting the chicken into pieces, or keeping them whole?
I keep them whole! xT