Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts Recipe

If you’re craving a weeknight meal that’s packed with flavor but doesn’t keep you stuck in the kitchen, you’re going to want to try this Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts Recipe. I absolutely love how the tangy, spicy honey mustard glaze perfectly caramelizes on the chicken, while the Brussels sprouts get crisped to perfection right on the same pan. It’s like dinner magic in just one sheet pan — less cleanup, more delicious moments.

When I first tried this recipe, I was wowed by how quickly it all came together without feeling rushed. This sheet pan meal works perfectly when you want something comforting yet a little exciting, especially if you’re juggling busy evenings. The combination of heat from cayenne, sweetness from honey, and the earthiness from thyme makes this recipe a total crowd-pleaser. Plus, roasting the veggies alongside the chicken not only saves time but builds layers of flavor you’ll definitely notice!

Ingredients You’ll Need

This Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts Recipe combines familiar ingredients that you might already have on hand, but their combination creates something truly special. When shopping, look for fresh Brussels sprouts and quality Dijon mustard, which really elevate the flavors here.

• Boneless chicken breasts or thighs: Thighs stay juicy longer, but breasts work well if you prefer lean protein.
• Egg: Helps the coating stick to the chicken perfectly.
• Corn flakes: Finely crushed for that satisfying crunch without heaviness.
• Whole wheat flour: Adds a little extra texture and helps bind the crust.
• Kosher salt: Essential for seasoning throughout the dish.
• Extra virgin olive oil: Used for roasting and drizzling to boost flavor and crispiness.
• Brussels sprouts: Halved to roast evenly and get that perfect char.
• Shallots: Add a subtle sweetness and depth when roasted.
• Fresh thyme: Brings a fragrant, herby note that complements the honey mustard beautifully.
• Salted butter: Melts into the hot honey mustard sauce for richness.
• Honey: The key sweetener that balances the heat and tang.
• Dijon mustard: For sharpness and a bit of zing in the sauce.
• Lemon juice: Adds brightness to cut through the richness.
• Smoked paprika: Introduces a warm, smoky flavor.
• Cayenne pepper: Adjustable heat — start with less if you prefer mild and add more to taste.
• Garlic powder: Gives a subtle garlicky background without overpowering.

Variations

I love how adaptable this Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts Recipe is. You can easily tweak the heat level or swap veggies depending on what you’ve got in your fridge. Make it your own!

• Mild Version: I sometimes omit or reduce the cayenne pepper for a kid-friendly dinner that still has plenty of flavor.
• Different Veggies: Swap Brussels sprouts for green beans or asparagus if you want a lighter side or seasonal twist.
• Chicken Alternatives: Try bone-in chicken thighs for extra juiciness, just increase the baking time slightly.
• Gluten-Free: Replace the flour and corn flakes with gluten-free breadcrumbs or crushed nuts for the coating.

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

Step 1: Prep Your Oven and Pan

Preheat your oven to 450°F. Line a baking sheet with parchment paper or lightly grease it to prevent sticking. This high heat is key for getting the Brussels sprouts nice and crispy and the chicken cooked just right. Don’t skip this step — a properly hot oven makes all the difference.

Step 2: Coat the Chicken

In one bowl, toss the chicken with the egg to help everything stick. In a separate bowl, mix together the finely crushed corn flakes, whole wheat flour, and a pinch of kosher salt. Dip the chicken pieces into the dry mixture, making sure every piece is coated well. This crunchy coating is what gives the chicken that irresistible texture.

Step 3: Arrange Chicken and Veggies

Place the coated chicken on one side of your prepared baking sheet and drizzle it with olive oil. On the other side, toss the halved Brussels sprouts and quartered shallots with olive oil, salt, pepper, and fresh thyme. Spreading everything out ensures even roasting and crisping. Don’t crowd the pan!

Step 4: Roast and Make the Sauce

Bake for about 20 minutes until the chicken is cooked through and the sprouts begin to brown. While the oven is working its magic, combine melted butter, honey, Dijon mustard, lemon juice, smoked paprika, cayenne pepper, garlic powder, and a pinch of salt in a bowl. If your sauce stiffens, a quick warm-up in the microwave makes it silky again.

Step 5: Glaze and Finish Baking

Spoon that luscious hot honey mustard sauce over each chicken piece, coating them generously. Toss the Brussels sprouts with an additional tablespoon of olive oil to keep them extra crispy. Return the pan to a 400°F oven for another 3 to 5 minutes, or until the sauce bubbles and caramelizes slightly. This final step seals in the flavor and gives everything a gorgeous sheen.

Step 6: Final Seasoning and Serve

Before plating, sprinkle a tiny pinch of kosher salt over everything to brighten flavors. Serve hot and enjoy all those crispy edges and sweet-spicy notes in each bite!

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

Garnishes

I like to finish this dish with a sprinkle of fresh chopped parsley or a few thyme sprigs to add a fresh herby pop. Sometimes a little lemon zest on top brightens all those bold flavors beautifully. These simple garnishes elevate the look and taste without adding extra fuss.

Side Dishes

Though this is a complete meal on its own, I sometimes serve it with simple quinoa or brown rice to soak up any extra sauce. A side of crusty bread is also fantastic for mopping up that hot honey mustard goodness. A crisp green salad adds a refreshing contrast when you want to round out the meal.

Creative Ways to Present

For dinner guests, I love arranging the chicken and Brussels sprouts on a large wooden board with a bowl of extra hot honey mustard sauce on the side for dipping. Adding a few lemon wedges and fresh thyme sprigs makes it feel festive and inviting. It’s a simple yet gorgeous presentation that sparks conversation and hungry hands reaching for seconds.

Make Ahead and Storage

Storing Leftovers

I like to transfer any leftovers into an airtight container and store them in the fridge for up to 3 days. The flavors actually deepen overnight, which is a nice bonus. Just keep in mind the Brussels sprouts won’t be as crispy after reheating.

Freezing

While this recipe freezes well, I recommend freezing the chicken and Brussels sprouts separately if possible. Wrap them tightly in freezer-safe containers or bags and they’ll hold up for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

To keep the chicken juicy and the Brussels sprouts crispy, reheat leftovers in a 375°F oven for about 10-15 minutes. Avoid the microwave if you can — it tends to make the crust soggy. A quick toss with a bit of fresh oil before reheating helps bring back the crispness nicely.

FAQs

Final Thoughts

This Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts Recipe has become one of my go-to dinners because it’s just so dependable — easy to throw together, fast to cook, and irresistibly delicious. I hope you enjoy making it as much as I do! It’s the kind of dish you can share with family or friends any night of the week, and it feels special without any stress. Give it a try, and I bet it’ll become a regular in your kitchen too!

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