Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts Recipe

I absolutely love how the flavors come together in this Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts Recipe — it’s like a perfect little dance of sweet, spicy, and tangy all in one bite. What makes it really special is how effortlessly everything cooks on just one pan, saving you time on cleanup and giving those Brussels sprouts the crispiest edges you ever dreamed of. Trust me, the balance of that hot honey mustard glaze with tender, crunchy chicken and caramelized veggies will have your whole family asking for seconds.

Whenever I need a weeknight dinner that feels a bit fancy but won’t keep me in the kitchen for hours, this recipe is my go-to. You’ll find that prepping the chicken with crushed corn flakes gives such a satisfying crunch, and roasting everything at a high heat locks in the juiciness without turning your kitchen into a sweat lodge. If you want something comforting, quick, and totally delicious, this Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts Recipe is worth trying right now.

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Ingredients You’ll Need

All the ingredients here work beautifully together to create this hearty and healthy meal. From the crunch of corn flakes coating the chicken to the fresh zing of thyme, each item plays a key role — and gathering these basics should be pretty straightforward.

• Boneless chicken breasts or thighs: I prefer thighs for extra juiciness, but breasts work great if you want leaner meat.
• Large egg: Helps the corn flakes stick to the chicken for that perfect crunchy crust.
• Finely crushed corn flakes: A crunchy alternative to breadcrumbs — don’t crush them too fine, or you’ll lose that great texture.
• Whole wheat flour: Adds a bit of body to the coating and helps with even crisping.
• Kosher salt: Essential for seasoning; enhances all the other flavors.
• Extra virgin olive oil: Used for drizzling the chicken and roasting the veggies to get them golden and crisp.
• Brussels sprouts: Halved ensures quick roasting — and they get beautifully caramelized around the edges.
• Shallots: Offering a mellow, sweet onion flavor that pairs so well with the tangy mustard sauce.
• Fresh thyme: Adds a lovely herbal note that brightens up the whole dish.
• Salted butter: Melts into the sauce for richness and smooth texture.
• Honey: The magic sweetener that makes the hot honey mustard sauce sing.
• Dijon mustard: For that classic tang and a little kick in the sauce.
• Lemon juice: Balances the sweetness perfectly with a fresh zesty punch.
• Smoked paprika: Adds subtle warmth and smoky depth to the sauce.
• Cayenne pepper: Adjust to your spice level; I usually go with a full two teaspoons for that pleasing heat.
• Garlic powder: Rounds out the seasoning with a gentle punch.

Variations

I love experimenting a bit depending on what’s in season or what we’re craving, and you can absolutely tweak this Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts Recipe your way. It’s a flexible recipe that holds up beautifully whether you want it spicier, milder, or packed with different veggies.

• Add crunch with nuts: I sometimes sprinkle chopped toasted pecans or almonds over the Brussels sprouts before roasting — it adds a lovely nutty layer.
• Swap the protein: Turkey cutlets or firm tofu both work if you want a change from chicken.
• Spice it up or down: Adjust the cayenne pepper in the sauce — I start small if I’m serving kids, then add more for adults.
• Veggie swap: Try roasting carrots or sweet potatoes instead of Brussels sprouts for a sweeter twist.

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

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 450°F — this high heat is key for getting that beautiful crispy texture on the chicken and Brussels sprouts. Line a baking sheet with parchment paper or lightly grease it so nothing sticks. I usually use parchment since it cuts down on cleanup.

Step 2: Coat the Chicken for Maximum Crunch

In one bowl, add your chicken pieces and the beaten egg; toss to coat really well. In another bowl, mix your crushed corn flakes, whole wheat flour, and a pinch of kosher salt. Now dredge the chicken pieces in this crunchy mixture, making sure they’re completely covered. Don’t rush this part — a good coating is what gives you that irresistibly crispy crust you’ll rave about. Place the coated chicken on one side of your prepared baking sheet and drizzle with olive oil for even crisping.

Step 3: Get Those Brussels and Shallots Ready

On the other side of the pan, toss Brussels sprouts and quartered shallots with about 2 tablespoons of olive oil, salt, and pepper. Make sure everything is evenly coated so the veggies roast up tasty and caramelized. Don’t overcrowd the pan here; give the veggies some breathing room so they can crisp nicely rather than steam.

Step 4: Roast to Perfection

Place the pan in your hot oven and roast for about 20 minutes, or until the chicken is cooked through and the Brussels sprouts have started to brown. You’ll know the chicken is done when the internal temperature hits 165°F and the crust looks golden. Once that’s achieved, reduce the oven temperature to 400°F to get the sauce layered on without burning.

Step 5: Make and Add the Hot Honey Mustard Sauce

While the chicken and veggies roast, whisk together the melted butter, honey, Dijon mustard, lemon juice, smoked paprika, cayenne pepper, garlic powder, and kosher salt in a bowl until smooth. If the sauce stiffens while you wait, just pop it in the microwave briefly or warm it gently on the stove. When the chicken’s out of the oven, spoon the sauce generously over each piece, making sure they’re well coated.

Step 6: Finish Roasting and Serve

Toss the Brussels sprouts with one more tablespoon of olive oil and return the entire pan to the oven for another 3-5 minutes. Then, crank the oven back up to 450°F for a final 1-2 minute blast — this makes the sauce bubble and caramelize a little, giving you those irresistible sticky edges. Remove from the oven, taste for seasoning, and add a pinch of kosher salt if needed before plating.

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

Garnishes

Whenever I plate this dish, I like to sprinkle a few fresh thyme leaves over the top for a bright, herbal pop. A drizzle of extra hot honey or a pinch of flaky sea salt also adds a nice finishing touch and makes the dish look even more inviting. Sometimes, I scatter toasted sesame seeds for subtle nuttiness and extra texture — this really kicks things up!

Side Dishes

This recipe pairs wonderfully with simple sides like buttery mashed potatoes or a light quinoa salad if you want to keep things fresh. I often serve it over a bed of steamed brown rice or alongside crusty bread to mop up all that delicious hot honey mustard sauce. If you’re after more greens, a crisp cucumber salad provides a great contrast to the warm roasted flavors.

Creative Ways to Present

For a dinner party, I like to serve the chicken sliced on a large wooden board surrounded by roasted Brussels sprouts and shallots. Garnished with fresh thyme sprigs and lemon wedges, it creates a rustic but elegant look that invites guests to dig in family-style. You can also serve the chicken atop creamy polenta or cauliflower mash for a fancier plate that still celebrates the sheet pan’s bold flavors.

Make Ahead and Storage

Storing Leftovers

Leftovers are best stored in an airtight container in the fridge and usually last up to 3 days. I separate the chicken and Brussels sprouts when possible to keep the crispy textures intact as long as possible. When you reheat, the chicken crust softens a bit, but it’s still delicious and coated in that fantastic hot honey mustard sauce.

Freezing

Personally, I don’t freeze this dish often because the fresh veggies and crispy coating don’t hold up well after thawing. But if you want to freeze, wrap the chicken tightly in foil or plastic wrap and place veggies in a separate freezer-safe bag. Thaw overnight in the fridge before reheating.

Reheating

To reheat leftovers, I like to use the oven at 350°F for about 10-15 minutes to regain some crispness, especially for the chicken crust. If you’re short on time, the microwave works too, but you’ll lose some of the crunch. A quick broil for 1-2 minutes after microwaving can help crisp things back up nicely.

FAQs

Final Thoughts

This Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts Recipe has become a staple in my kitchen because it combines so many flavors and textures I love — spicy, sweet, tangy, and crunchy all in one dish. If you’re looking for an easy dinner that impresses without a ton of fuss, this one’s for you. I really hope you give it a try and enjoy it as much as my family and I do; I’m confident it will be a weeknight favorite in your home, too.

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