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Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts

Juicy Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts

This Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts recipe is a flavorful one-pan meal perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 2 minutes
Total Time 32 minutes
Servings: 4 servings
Course: dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pounds Chicken Use thighs for juicier results.
  • 1 cup Corn Flakes Finely crushed; panko breadcrumbs can substitute.
  • 2 tablespoons Whole Wheat Flour All-purpose flour can also work.
  • Kosher Salt To taste.
  • 2-3 tablespoons Olive Oil Avocado oil is a suitable substitute.
For the Veggies
  • 1 pound Brussels Sprouts Halved.
  • 2 Shallots Quartered.
  • Fresh Thyme To taste; use dried thyme if unavailable.
For the Hot Honey Mustard Sauce
  • 4 tablespoons Butter Melted.
  • ¼ cup Honey
  • ¼ cup Dijon Mustard Feel free to substitute other mustards.
  • 1 Lemon Juice From 1 lemon.
  • 1 teaspoon Smoked Paprika Regular paprika is a suitable substitute.
  • ½ teaspoon Cayenne Pepper Adjust to taste.
  • 1 teaspoon Garlic Powder Fresh minced garlic can also be used.

Equipment

  • baking sheet
  • medium bowl
  • small saucepan
  • parchment paper

Method
 

Preparation Steps
  1. Preheat your oven to 450°F (230°C) and prepare a baking sheet with parchment paper or olive oil.
  2. In a medium bowl, whisk the eggs. In another bowl, combine crushed corn flakes, flour, and salt. Dip chicken in egg, then coat with cornflake mixture.
  3. Place coated chicken on one side of the baking sheet, and toss Brussels sprouts and shallots with olive oil, salt, and thyme on the other side.
  4. Bake chicken and veggies for about 20 minutes, ensuring chicken reaches 165°F internal temperature and Brussels sprouts are browned.
  5. While baking, melt the butter and mix with honey, mustard, lemon juice, paprika, cayenne, garlic powder, and salt.
  6. After 20 minutes, spoon the hot honey mustard sauce over the chicken, toss the Brussels sprouts with olive oil, and bake for an additional 3-5 minutes.
  7. Remove from oven, let it rest for a couple of minutes, then sprinkle with salt and garnish with fresh herbs before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 400mgPotassium: 700mgFiber: 5gSugar: 8gVitamin A: 500IUVitamin C: 50mgCalcium: 100mgIron: 2mg

Notes

This recipe is adaptable; you can swap chicken for tofu or Brussels for other vegetables.

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