Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts Recipe

If you’re after a one-pan wonder that’s bursting with bold, balanced flavors, then you’ve got to try my Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts Recipe. I absolutely love how this dish brings together the sweet heat of hot honey mustard with the satisfying crunch of cornflake-coated chicken and perfectly roasted Brussels sprouts. It’s one of those meals that feels fancy enough for guests but comes together quickly on a busy night.

When I first tried this recipe, what really blew me away was how little fuss it took – everything cooks together on a single sheet pan, reducing cleanup and maximizing flavor harmony. You’ll find that the combination of smoky paprika, tangy Dijon, and a touch of cayenne wakes up your taste buds without overwhelming them. This Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts Recipe is truly a game changer for weeknight dinners or casual weekend gatherings.

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Ingredients You’ll Need

The magic of this Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts Recipe is really in the simple, fresh ingredients working together. From the tender chicken to the vibrant Brussels sprouts and that luscious hot honey mustard glaze, each element shines when you have quality basics on hand.

• Boneless chicken breasts or thighs: Thighs stay juicier, but breasts work great too; pick your favorite.
• Egg: Acts as glue to help the cornflake crust stick nicely to the chicken.
• Finely crushed corn flakes: Creates that irresistible, crunchy crust that’s way better than plain breadcrumbs.
• Whole wheat flour: Gives extra crispness to the coating and adds a subtle nutty flavor.
• Kosher salt: Don’t underestimate this – proper seasoning is key to bringing out all the flavors.
• Extra virgin olive oil: Drizzling this over chicken and veggies helps everything roast up golden and prevents sticking.
• Brussels sprouts: Look for firm, fresh sprouts with bright green leaves; halving them helps get that perfect char.
• Shallots: Their mild onion flavor adds a nice depth without overpowering the dish.
• Fresh thyme: A sprinkle of this adds an herby aroma that pairs perfectly with the honey mustard sauce.
• Salted butter: Melts into the sauce, adding richness to balance the tang and spice.
• Honey: Provides natural sweetness to lift the heat and sharpness of the mustard and cayenne.
• Dijon mustard: Gives the sauce its signature tang and creamy texture.
• Lemon juice: Brightens everything up with a zesty kick.
• Smoked paprika: Adds warmth and a slightly smoky depth that makes the flavor pop.
• Cayenne pepper: Controls the heat level – add a little or a lot, depending on your spice love.
• Garlic powder: A subtle savory note that blends into the sauce seamlessly.

Variations

One of the things I love most about this Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts Recipe is how easy it is to make your own. Feel free to swap, tweak, or boost ingredients to suit your mood or what’s in your fridge.

• Use chicken thighs instead of breasts: I switched to thighs when I wanted juicier, more tender meat that doesn’t dry out as quickly; absolutely worth it.
• Spice it up or tone it down: Adjust the cayenne pepper to your heat preference – my family can take a lot, but for you, maybe just a pinch.
• Veggie swaps: Tried this with broccoli and sweet potatoes instead of Brussels sprouts, and it came out fantastic – great for seasonal variety.
• Gluten-free option: Replace corn flakes with crushed gluten-free cereal or almond meal to keep the crunch without gluten worries.

How to Make Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts Recipe

Step 1: Prep Your Oven and Chicken

First things first, preheat your oven to a sizzling 450°F – this high heat is what helps get that amazing crisp on the chicken and caramelization on the Brussels sprouts. I like to line my baking sheet with parchment paper to avoid sticking and facilitate easy cleanup. Next, in one bowl, toss your chicken pieces with the beaten egg – this is the key binder for the crust. In another bowl, combine your finely crushed corn flakes, whole wheat flour, and a pinch of kosher salt. Dredge each chicken piece through this crumb mixture until fully coated, setting them neatly on one side of the baking sheet. Drizzle the chicken with a little olive oil to help the crust golden to perfection.

Step 2: Toss the Brussels Sprouts and Shallots

On the other side of the baking sheet, arrange your halved Brussels sprouts and quartered shallots. Toss them with about 2 tablespoons of olive oil, generous kosher salt, pepper, and fresh thyme leaves if you want that extra fragrance. When everything’s spread in a single layer, pop the pan into the oven for 20 minutes. This step roasts the chicken until cooked through and gives the sprouts a nice tender-crisp bite.

Step 3: Whip Up the Hot Honey Mustard Sauce

While your chicken and veggies roast, it’s time to mix the star of the show – the hot honey mustard sauce. In a small bowl, whisk together melted salted butter, honey, Dijon mustard, lemon juice, smoked paprika, cayenne pepper, garlic powder, and a pinch of kosher salt until it’s smooth and creamy. If the sauce thickens as it sits, warming it gently in the microwave or on the stove helps it return to a pourable consistency. This sauce is where the sweet, tangy, and spicy magic happens.

Step 4: Sauce It Up and Final Roast

Once the initial 20 minutes are up, remove the sheet pan from the oven and spoon that luscious hot honey mustard sauce generously over each chicken piece, making sure they’re nicely coated. Give the Brussels sprouts another quick toss with a tablespoon of olive oil for added crispness, then slide the pan back into the oven at a reduced temperature of 400°F for 3 to 5 minutes. Keep an eye as the sauce just starts to bubble – that signals the perfect finishing touch. A quick final roast seals in those flavors and gives you that irresistible glaze.

Before serving, a quick taste test will tell you if it needs a pinch more salt — something I’ve learned often elevates the final dish at the very end.

How to Serve Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts Recipe

Garnishes

I often finish this dish with a sprinkle of fresh thyme leaves and a drizzle of extra hot honey right before serving – adds a lovely pop of color and amps up the sweet heat. Sometimes, I’ll scatter a few toasted almond slivers or chopped parsley for freshness and crunch. These little garnishes make the dish look and taste even more inviting.

Side Dishes

While this recipe is satisfying on its own, I like pairing it with fluffy mashed potatoes or a simple quinoa salad to round out the meal. A crisp green salad with a lemon vinaigrette also complements the bold flavors beautifully. You’ll find that these sides soak up the sauce perfectly, making each bite a tiny celebration.

Creative Ways to Present

For special dinners, I lay the roasted chicken and Brussels sprouts over a bed of creamy polenta or wild rice for an elegant presentation. Another idea I’ve enjoyed is serving this recipe on a rustic wooden board with little bowls of extra sauce and pickled veggies on the side—perfect for casual entertaining where everyone digs in family-style.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and make sure to keep the chicken and Brussels sprouts separate if possible to maintain their textures. This way, the chicken crust doesn’t get soggy, and the sprouts stay a little crispier.

Freezing

This recipe freezes well if you want to prep ahead. After cooking, let everything cool completely, then place in freezer-safe containers. I usually freeze the chicken and veggies separately. Thaw overnight in the fridge before reheating to keep the textures intact.

Reheating

When reheating, I prefer using the oven or a toaster oven at 350°F for 10-15 minutes to revive the crispness of the cornflake coating and roasted veggies. Microwave reheating tends to soften the crust too much, so the oven method is my go-to for leftovers.

FAQs

Final Thoughts

This Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts Recipe has easily become one of my go-to dinners. It’s so satisfying to pull a flavorful, crispy, and saucy meal out of the oven with minimal fuss and maximum taste. Trust me — once you try this, you’ll be making it again and again, whether it’s a busy weeknight or weekend treat. Give it a whirl and let me know how it becomes part of your family’s favorites!

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