My sister introduced me to Half Baked Harvest about a year ago and I have been hooked since. Every so often a recipe catches my eye that I think would make a great week day meal (quick/easy) and Paul would enjoy. She recently posted on Instagram her Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts recipe and I clicked save right away.
I like to start the work week off right with a yummy recipe on Monday night. When cooler weather approaches, I find myself looking forward to cooking and trying new things in the kitchen. What initially drew me to this recipe is the fact that everything is cooked on one pan, which is great for busy schedules. The only downside to trying out new recipes is sometimes it leads to using 4 pans, 3 bowls and a million spatulas, spoons and other cooking utensils.
Paul and I LOVED this recipe and we will definitely be making it again. I followed the instructions pretty spot on except for a few changes. I swapped crushed corn flakes with Panko bread crumbs we already had in the pantry. I also added a tad bit more cayenne pepper to the sauce because I love spicy! Finally, I ended up cooking the chicken and Brussel sprouts close to 35 minutes, which was significantly more than the 20 minutes the recipe calls for. I must have had some thick pieces because there was still some pink at 20 minutes.
Ingredients/Instructions from Half Baked Harvest. Head to the site to learn more about this recipe.
Ingredients
- 2 pounds boneless chicken breasts or thighs
- 1 large egg, beaten
- 2 cups finely crushed corn flakes
- 2 tablespoons whole wheat flour
- kosher salt
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 pound Brussels sprouts, halved
- 2 shallots, quartered
- 2 tablespoons fresh thyme
Hot Honey Mustard
- 4 tablespoons salted butter, melted
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 2 tablespoons lemon juice
- 1-2 teaspoons cayenne pepper
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- kosher salt
Instructions
- Preheat the oven to 450° F. Line a baking sheet with parchment paper or grease with oil.
- Add the chicken and egg to a bowl. Toss to combine. Add the cornflakes, flour, and a pinch of salt to another bowl. Dredge the chicken in batches through the crumbs, tossing to coat. Place the chicken on one side of the prepared baking sheet. Drizzle with olive oil.
- Add the Brussels sprouts and shallots to the other side of the pan and toss with 2 tablespoons oil, salt, and pepper. Bake for 20 minutes, until the chicken is cooked through. Reduce the oven temp to 400° F.
- Meanwhile, make the sauce. Combine all ingredients in a bowl until smooth and creamy. If the sauce stiffens, warm in the microwave or on the stove.
- Spoon the sauce over the chicken, coating each piece. Toss the sprouts with 1 tablespoon oil. Return everything to the oven for 3-5 minutes.
- Serve the chicken with extra sauce and the Brussels sprouts on the side. Top with fresh thyme.
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xoxo Olivia
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