Description
This Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts recipe combines juicy, crunchy chicken with tender-roasted Brussels sprouts all coated in a sweet, spicy honey mustard sauce. A quick and easy one-pan meal that’s perfect for weeknight dinners, offering a balanced blend of savory, tangy, and spicy flavors with minimal cleanup.
Ingredients
Scale
Chicken
- 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
Veggies
- 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
- 1/2 teaspoon garlic powder
- Kosher salt, to taste
Instructions
- Preheat Oven: Preheat your oven to 450°F. Line a baking sheet with parchment paper or grease it lightly with oil to prevent sticking.
- Prepare Chicken Coating: In one bowl, place the chicken pieces and egg, tossing them together to coat evenly. In a separate bowl, combine the crushed corn flakes, whole wheat flour, and a pinch of kosher salt. Dredge the egg-coated chicken in the cornflake mixture, ensuring each piece is well coated. Arrange the coated chicken on one side of the prepared baking sheet and drizzle with olive oil.
- Prepare Vegetables: On the other side of the baking sheet, spread out the halved Brussels sprouts and quartered shallots. Toss them with 2 tablespoons of olive oil, salt, and pepper for seasoning.
- Bake Initially: Place the sheet pan in the oven and bake at 450°F for 20 minutes, until the chicken is cooked through and the vegetables start to soften. After baking, reduce the oven temperature to 400°F.
- Make Hot Honey Mustard Sauce: While the chicken and vegetables bake, combine the melted butter, honey, Dijon mustard, lemon juice, smoked paprika, cayenne pepper, garlic powder, and kosher salt in a bowl. Mix until smooth and creamy. Warm gently if the sauce stiffens.
- Apply Sauce and Finish Baking: Remove the baking sheet from the oven. Spoon the hot honey mustard sauce over the chicken pieces, ensuring they are well coated. Toss the Brussels sprouts with 1 additional tablespoon of olive oil. Return everything to the oven and bake for another 3-5 minutes. For a final touch, roast again at high heat for 1-2 minutes until the sauce starts to bubble and caramelize.
- Serve: Plate the chicken and Brussels sprouts. Sprinkle with a final pinch of kosher salt to taste, garnish with fresh thyme if desired, and serve immediately.
Notes
- You can use either boneless chicken breasts or thighs depending on your preference for lean or more tender meat.
- Adjust the cayenne pepper in the sauce to control the level of spiciness.
- For extra crispiness, crush the corn flakes finely and press the coating firmly onto the chicken pieces.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
- Adding fresh thyme at the end enhances the flavor and adds an aromatic touch.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 110 mg
