My recipe creating process truly is something I could never fully explain. It’s a process that works so well for me, but there’s really no rhyme or reason to it. The inspiration can come from any source imaginable. Sometimes it can start out as one dish and suddenly change into something completely different. It’s not an organized process by any means…which is probably why, when it comes to recipe content, my organization skills could certainly be better! It’s hectic, but I’ve found it’s the route that leads me to my best recipes. And that couldn’t have been more true than with this chicken.
The original idea
This started out pretty basic, a simple honey mustard chicken. But something didn’t feel that exciting, so did a little more thinking on it. How could I reinvent your average honey mustard roasted chicken to be even more delicious? A slew of ideas went through my head. So after some back and forth messages with my mom, I landed on a non-traditional, but oh so delicious, honey mustard chicken. This sheet pan chicken is oven baked and breaded. It’s coated in the sweetest, spiciest honey mustard sauce. Then served up with one of my favorite September vegetables – Brussels sprouts.
The recipe details – start with the chicken
I drew inspiration from my oven fried southern hot honey chicken. I use a crispy cornflake breading, which really is key. The cornflakes make the chicken better than any other breaded chicken recipe. The texture and crunch are unbeatable. I love using chicken breasts for this, but boneless, skinless thighs are another great option. When the chicken is coated, simply add the Brussels sprouts to the other side of the baking sheet. Roast everything together until the chicken is fully cooked and the sprouts are extra crispy.
While the chicken bakes – make sauce
As often is the case, the sauce is the real secret to this recipe. Again, I took a lot of inspiration from my southern hot honey chicken. Most of the sauce ingredients came from that dish. The big difference here is the addition of creamy Dijon mustard, which makes a world of difference. The mustard adds a little tanginess and a little creaminess to the spicy-sweet buttery sauce that’s totally delicious. It’s also incredibly easy to make, simply mix the ingredients in a bowl, and that’s it. Simple. Simple. When the chicken comes out of the oven spoon the sauce over each piece, then return the pan to the oven. This allows the sauce to really bake into the chicken. It only takes a few minutes! And it really is SO GOOD. The chicken feels fried but tastes even better. And those sprouts become extra crispy and perfect. For serving, you could easily do rice, but I love a creamy polenta or even mashed potatoes. Both would be very delicious! Looking for other sheet pan dinners? Here are a few ideas:
- Sheet Pan Sticky Sweet and Sour Chicken
- Sheet Pan Buffalo Chicken Pizza
- Sheet Pan Sticky Ginger Sesame Chicken and Crispy Brussels Sprouts Lastly, if you make this Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
