Description

This Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts recipe delivers a flavorful, easy-to-make meal perfect for busy weeknights. The crispy cornflake-coated chicken breasts or thighs are baked alongside tender roasted Brussels sprouts and shallots. The dish is finished with a spicy, sweet, and tangy hot honey mustard sauce that adds a delicious kick and balances the savory elements perfectly.

Ingredients

Scale

Chicken and Coating

2 pounds boneless chicken breasts or thighs
1 large egg
2 cups finely crushed corn flakes
2 tablespoons whole wheat flour
Kosher salt, to taste
2 tablespoons extra virgin olive oil, plus more for drizzling

Vegetables

1 pound Brussels sprouts, halved
2 shallots, quartered
2 tablespoons fresh thyme

Hot Honey Mustard Sauce

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 (adjust to heat preference)
1/2 teaspoon garlic powder
Kosher salt, to taste

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Instructions

Preheat the Oven: Preheat your oven to 450°F (232°C). Prepare a baking sheet by lining it with parchment paper or greasing it lightly with oil to prevent sticking.
Prepare Chicken Coating: In a bowl, whisk the egg. In another bowl, combine crushed corn flakes, whole wheat flour, and a pinch of kosher salt. Dip each piece of chicken into the egg, then dredge thoroughly in the cornflake mixture to coat well. Place the coated chicken pieces on one side of the baking sheet and drizzle with olive oil.
Prepare Vegetables: Toss the halved Brussels sprouts and quartered shallots in 2 tablespoons of olive oil along with salt and pepper to taste. Arrange them on the opposite side of the baking sheet from the chicken. Scatter fresh thyme over the veggies for added flavor.
Bake Chicken and Vegetables: Place the baking sheet in the preheated oven and bake for 20 minutes at 450°F until the chicken is cooked through and the vegetables start to brown. Then reduce the oven temperature to 400°F (204°C) for the next step.
Make Hot Honey Mustard Sauce: While baking, combine melted salted butter, honey, Dijon mustard, lemon juice, smoked paprika, cayenne pepper, garlic powder, and kosher salt in a bowl. Whisk until smooth and creamy. If the sauce thickens too much, gently warm it in the microwave or on the stovetop until pourable.
Coat Chicken with Sauce and Finish Roasting: Spoon the hot honey mustard sauce over each piece of cooked chicken, coating thoroughly. Toss the Brussels sprouts with 1 additional tablespoon of olive oil. Return the baking sheet to the oven and roast for another 3-5 minutes at 400°F until the sauce becomes bubbly and slightly caramelized.
Serve: Remove from the oven, season lightly with additional kosher salt if needed, and plate the chicken alongside the crispy Brussels sprouts and shallots. Enjoy your flavorful sheet pan meal!

Notes

Adjust cayenne pepper quantity to control the spiciness in the sauce based on your preference.
Use boneless, skinless chicken thighs for juicier meat or breasts for a leaner option.
Finely crushed corn flakes provide a crunchy coating but can be substituted with panko breadcrumbs if desired.
Ensure the oven temperature reduction step is followed to avoid overcooking the chicken while finishing the sauce.
For gluten-free variation, substitute whole wheat flour with almond or rice flour.

Nutrition

Serving Size: 1 serving (approx. 1/6th of recipe)
Calories: 430 kcal
Sugar: 14 g
Sodium: 370 mg
Fat: 20 g
Saturated Fat: 7 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 5 g
Protein: 35 g
Cholesterol: 110 mg