HomeDinnerSheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts

Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts

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Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts

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If you’re searching for a flavorful and fuss-free meal that’s both sweet and spicy, look no further than this Sheet Pan Hot Honey Mustard Chicken with Crispy Brussels Sprouts. This one-pan wonder combines tender chicken thighs with caramelized Brussels sprouts, all glazed with a tantalizing hot honey mustard sauce. It’s the perfect combination of savory and sweet with a hint of heat. Let’s dive into the recipe.

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Ingredients:

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For the Chicken:

  • 4 bone-in, skin-on chicken thighs
  • Salt and black pepper to taste

For the Brussels Sprouts:

  • 1 pound Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

For the Hot Honey Mustard Sauce:

  • 1/4 cup Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon hot sauce (adjust to your preferred spice level)
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme

Instructions:

1. Preheat the Oven:

  • Preheat your oven to 425°F (220°C) and place a rimmed baking sheet in the oven while it’s heating up. Preheating the baking sheet will help achieve crispy Brussels sprouts.

2. Season the Chicken:

  • Season the chicken thighs with salt and black pepper on both sides.

3. Prepare the Brussels Sprouts:

  • In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and black pepper until they are well coated.

4. Arrange on the Baking Sheet:

  • Carefully remove the hot baking sheet from the oven and place the seasoned chicken thighs on one side of the sheet and the Brussels sprouts on the other side. Ensure they are in a single layer.

5. Roast in the Oven:

  • Roast the chicken and Brussels sprouts in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the Brussels sprouts are golden brown and crispy.

6. Prepare the Hot Honey Mustard Sauce:

  • While the chicken and Brussels sprouts are roasting, prepare the hot honey mustard sauce. In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, hot sauce, minced garlic, smoked paprika, and dried thyme. Adjust the hot sauce to your desired level of spiciness.

7. Glaze the Chicken:

  • Once the chicken is cooked through, remove the baking sheet from the oven.
  • Brush the hot honey mustard sauce generously over the cooked chicken thighs.

8. Serve Hot:

  • Transfer the chicken and Brussels sprouts to serving plates.
  • Drizzle any remaining hot honey mustard sauce over the Brussels sprouts for an extra burst of flavor.

This Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts dish is a delightful combination of flavors and textures. The chicken thighs are tender and succulent, while the Brussels sprouts are perfectly caramelized and crispy. The hot honey mustard sauce adds a sweet and spicy kick that elevates the dish to a whole new level of deliciousness. It’s a simple yet impressive meal that’s perfect for any day of the week. Enjoy!

Source: halfbakedharvest.com

Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts

Sheet Pan Hot Honey Mustard Chicken and Crispy Brussels Sprouts

Yield: 6
Prep Time: 15 minutes
Cook Time: 25 minutes

If you're searching for a flavorful and fuss-free meal that's both sweet and spicy, look no further than this Sheet Pan Hot Honey Mustard Chicken with Crispy Brussels Sprouts. This one-pan wonder combines tender chicken thighs with caramelized Brussels sprouts, all glazed with a tantalizing hot honey mustard sauce. It's the perfect combination of savory and sweet with a hint of heat.

Ingredients

  • 2 pounds boneless chicken breasts or thighs
  • 1 large egg
  • 2 cup finely crushed corn flakes
  • 2 tablespoons whole wheat flour
  • kosher sale
  • 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 teaspoon smoked paprika
  • 1-2 teaspoons cayenne pepper
  • 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. 
    • Roast again in hot oven until sauce starts to bubble, 1-2 minutes.
    • Plate dish add seasoning with a pinch of salt (to taste).
    Nutrition Information
    Yield 1 Serving Size 6
    Amount Per ServingCalories 3293Total Fat 134gSaturated Fat 50gTrans Fat 2gUnsaturated Fat 74gCholesterol 1246mgSodium 3796mgCarbohydrates 185gFiber 23gSugar 91gProtein 342g

    The information contained herein is subject to change.

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