Description
This Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts recipe offers a flavorful and convenient one-pan meal. The chicken is coated in a crunchy cornflake crust and baked alongside tender Brussels sprouts and shallots. Finished with a spicy and tangy hot honey mustard sauce, this dish combines crispy textures and bold flavors perfectly for an easy weeknight dinner.
Ingredients
Units
Scale
Chicken and Coating
- 2 pounds boneless chicken breasts or thighs
- 1 large egg
- 2 cup 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
- Salt and pepper, to taste
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 and prepare baking sheet: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper or grease it lightly with oil to prevent sticking.
- Prepare and coat the chicken: In a bowl, add the chicken pieces and egg, tossing to coat evenly. In another bowl, mix crushed corn flakes, whole wheat flour, and a pinch of kosher salt. Dredge the chicken in batches in the crumb mixture, ensuring each piece is fully coated. Place the coated chicken on one side of the prepared baking sheet and drizzle with olive oil.
- Prepare vegetables and start baking: On the opposite side of the baking sheet, arrange the halved Brussels sprouts and quartered shallots. Toss them with 2 tablespoons of olive oil, salt, and pepper to taste. Place the pan in the oven and bake for 20 minutes, until the chicken is cooked through and the veggies begin to soften. Once baked, reduce the oven temperature to 400°F (204°C).
- Make the hot honey mustard sauce: While the chicken and vegetables bake, whisk together the melted butter, honey, Dijon mustard, lemon juice, smoked paprika, cayenne pepper, garlic powder, and a pinch of kosher salt until smooth and creamy. If the sauce becomes stiff, gently warm it in the microwave or on the stove before using.
- Glaze chicken and finish roasting: Spoon the hot honey mustard sauce over each piece of chicken, coating them thoroughly. Toss the Brussels sprouts with an additional 1 tablespoon of olive oil. Return the entire sheet pan to the oven and roast for an additional 3-5 minutes. Then, increase the oven temperature briefly to a hot setting and roast for another 1-2 minutes until the sauce starts to bubble and caramelize slightly.
- Plate and season: Remove from the oven, season the dish with additional kosher salt to taste, plate the chicken alongside the crispy Brussels sprouts and shallots, and garnish with fresh thyme for a fragrant finish. Serve hot and enjoy!
Notes
- Use boneless chicken breasts or thighs for best results; thighs yield juicier meat.
- Adjust cayenne pepper in the sauce according to your preferred spice level.
- Make sure the oven is properly preheated to ensure a crispy coating on the chicken.
- Swapping corn flakes with panko breadcrumbs is an acceptable alternative for crunch.
- This dish reheats well in a 350°F oven to maintain crispiness.
Nutrition
- Serving Size: 1 serving (approximately 6 oz chicken with vegetables and sauce)
- Calories: 420 kcal
- Sugar: 12 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 90 mg
