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–+ servings

Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts

A delightful dish that combines juicy chicken with the satisfying crunch of roasted Brussels sprouts, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 2 pounds boneless chicken breasts or thighs Choose your preferred cut for tenderness.
  • 1 large egg This helps bind the coating to the chicken.
  • 2 cups finely crushed corn flakes Provides a crispy texture.
  • 2 tablespoons whole wheat flour A light dusting helps with adhesion.
  • kosher salt Essential for seasoning the dish properly.
  • 2 tablespoons extra virgin olive oil Adds flavor and moisture.
  • 1 pound Brussels sprouts Halved, these will roast beautifully alongside the chicken.
  • 2 shallots Quartered, adds sweetness and depth of flavor.
  • 2 tablespoons fresh thyme Fresh herbs elevate the dish’s taste profile.
  • 4 tablespoons salted butter Melted, brings richness to the sauce.
  • 1/4 cup honey Sweetness balances out the mustard's tanginess.
  • 1/4 cup dijon mustard The star ingredient that gives this dish its bold flavor.
  • 2 tablespoons lemon juice Brightens all the flavors in the dish.
  • 1/2 teaspoon smoked paprika Adds a hint of smokiness that's irresistible.
  • 1-2 teaspoons cayenne pepper For those who enjoy a little heat in their meals.
  • 1/2 teaspoon garlic powder Enhances overall flavor without overpowering it.
  • kosher salt Additional seasoning to taste.

Method
 

  1. Preheat the oven to 450° F while lining a baking sheet with parchment paper or lightly greasing it with oil to prevent sticking.
  2. In one bowl, combine the chicken pieces with an egg, tossing well to coat them evenly. In another bowl, mix together crushed corn flakes, whole wheat flour, and a pinch of kosher salt.
  3. Dredge each piece of chicken in the cornflake mixture, ensuring they are fully coated before placing them on one side of your prepared baking sheet. Drizzle olive oil over the chicken to enhance browning.
  4. On the other side of the baking sheet, add halved Brussels sprouts and quartered shallots, tossing them with olive oil, salt, and pepper for flavor.
  5. Place everything in the preheated oven and bake for about 20 minutes until the chicken is cooked through and sprouts are tender but still slightly crisp.
  6. While everything bakes, whisk together melted butter, honey, dijon mustard, lemon juice, smoked paprika, cayenne pepper, garlic powder, and additional salt in a bowl until smooth. Once baked initially, drizzle this sauce over the chicken before returning everything to bake for an additional 3-5 minutes until bubbly.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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