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Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts

Irresistibly Juicy Sheet Pan Hot Honey Mustard Chicken & Crispy Brussels Sprouts

Enjoy a quick and delicious Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts meal that combines flavor and simplicity.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Chicken Chicken thighs ensure juiciness.
  • 1 Egg Omit for gluten-free version.
  • 2 cups Corn Flakes Finely crushed; use gluten-free breadcrumbs for gluten-free option.
  • 2 tablespoons Whole Wheat Flour Almond flour works for gluten-free needs.
  • ½ teaspoon Kosher Salt Sea salt can be used instead.
  • 4 tablespoons Olive Oil Avocado oil is a tasty alternative.
For the Vegetables
  • 1 pound Brussels Sprouts Halved; switch to green beans or asparagus if preferred.
  • 2 Shallots Quartered; onions make a suitable substitute.
  • thyme sprigs Fresh Thyme Dried thyme can work in a pinch.
For the Sauce
  • 4 tablespoons Butter Melted; dairy-free alternatives are available.
  • ¼ cup Honey Consider maple syrup for a unique twist.
  • ¼ cup Dijon Mustard Yellow mustard may be substituted.
  • 2 tablespoons Lemon Juice Vinegar can replace it for another acidity.
  • 2 teaspoons Smoked Paprika Regular paprika is a fine alternative.
  • ½ teaspoon Cayenne Pepper Reduce or omit for a milder flavor.
  • 1 teaspoon Garlic Powder Fresh garlic cloves can be used instead.

Equipment

  • oven
  • large baking sheet
  • parchment paper
  • mixing bowls

Method
 

Preparation
  1. Preheat your oven to 450°F (230°C) and prepare a large baking sheet with parchment paper.
  2. In a medium bowl, beat the egg and add chicken pieces, ensuring they're coated evenly.
  3. Combine crushed corn flakes, whole wheat flour, and kosher salt in another bowl. Set aside once mixed.
  4. Coat each egg-coated chicken piece in the cornflake mixture and arrange on one side of the baking sheet.
  5. Drizzle olive oil over the chicken. Toss halved Brussels sprouts and quartered shallots with olive oil, salt, and thyme. Scatter on the opposite side.
  6. Bake in the preheated oven for about 20 minutes until chicken is golden brown and Brussels sprouts are starting to crisp.
  7. Mix melted butter, honey, Dijon mustard, lemon juice, smoked paprika, cayenne pepper, garlic powder, and a pinch of salt to prepare the sauce.
  8. Coat the chicken with the hot honey mustard sauce and drizzle Brussels sprouts with more olive oil. Return to oven at 400°F (200°C) for 3-5 minutes until the sauce bubbles.
  9. Remove from oven and sprinkle with salt before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 8gVitamin A: 500IUVitamin C: 45mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze in an airtight container for up to 2 months.

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