Sheet pan dinner
Sheet pan dinner is a easy American recipe that serves 4. 450 calories per serving. Recipe by Bryannah Kay on YouTube.
Prep: 20 min | Cook: 35 min | Total: 1 hr 10 min
Cost: $17.00 total, $4.25 per serving
Ingredients
- 4 pieces Chicken Breast (Butterflied and pounded thin)
- 1 pound Brussels Sprouts (Trimmed and halved)
- 3 cloves Garlic (Mince finely)
- 2 tablespoons Olive Oil (Extra‑virgin, for drizzling and seasoning)
- 1 tablespoon Avocado Oil (For lining the sheet pan)
- 4 tablespoons Mayonnaise (Regular, for coating chicken)
- 1 cup Panko Breadcrumbs (Japanese style, for crisp coating)
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 2 tablespoons Mike's Hot Honey (Brand name, spicy honey drizzle)
- 2 tablespoons Ken's Honey Mustard Dressing (Brand name, for Brussels sprouts)
Instructions
Prepare the Sheet Pan
Line the baking sheet with a sheet of aluminum foil and drizzle with avocado oil, spreading evenly with a brush or the back of a spoon.
Time: PT5M
Trim and Halve Brussels Sprouts
Trim the ends of the Brussels sprouts, remove any outer leaves, and cut each sprout in half lengthwise.
Time: PT5M
Season Brussels Sprouts
In a bowl, toss the halved sprouts with 1 tablespoon olive oil, a pinch of salt and pepper.
Time: PT2M
Mince Garlic
Peel and mince the garlic cloves finely.
Time: PT2M
Butterfly and Pound Chicken
Place each chicken breast on a cutting board, slice horizontally to create a butterfly, then cover with plastic wrap and gently pound with a meat mallet until about ½‑inch thick.
Time: PT5M
Season Chicken
Season both sides of the pounded chicken with salt, pepper, garlic powder, onion powder, and paprika.
Time: PT2M
Coat Chicken with Mayo, Garlic, and Panko
Spread 1 tablespoon mayonnaise on each chicken piece, sprinkle the minced garlic over the mayo, then press panko breadcrumbs onto the surface to form an even crust.
Time: PT5M
Arrange on Sheet Pan
Place the coated chicken breasts on one side of the prepared sheet pan and spread the seasoned Brussels sprouts on the other side, ensuring they are in a single layer.
Time: PT3M
Bake
Transfer the sheet pan to a pre‑heated oven and bake at 425°F for 30 minutes, or until the chicken reaches an internal temperature of 165°F and the panko is golden brown.
Time: PT30M
Temperature: 425°F
Finish with Sauces
Remove the pan from the oven. Drizzle each chicken breast with Mike's Hot Honey and toss the Brussels sprouts with Ken's Honey Mustard Dressing.
Time: PT2M
Serve
Transfer the chicken and sprouts to plates, garnish with a sprinkle of extra pepper if desired, and serve hot.
Time: PT2M
Nutrition Facts
- Calories
- 450
- Protein
- 35g
- Carbohydrates
- 30g
- Fat
- 20g
- Fiber
- 5g
Dietary info: Contains gluten, Contains egg, Contains honey, High protein
Allergens: Wheat (panko), Egg (mayonnaise), Honey
Ingredient Substitutions
- Instead of Chicken Breast: Chicken Thighs
- Instead of Brussels Sprouts: Broccoli florets
- Instead of Garlic: Garlic powder (1 tsp)
- Instead of Olive Oil: Avocado oil
- Instead of Avocado Oil: Olive oil
- Instead of Mayonnaise: Greek yogurt
- Instead of Panko Breadcrumbs: Regular breadcrumbs
- Instead of Mike's Hot Honey: Honey mixed with chili flakes
- Instead of Ken's Honey Mustard Dressing: Homemade honey mustard
Equipment Needed
- Baking Sheet
- Aluminum Foil
- Cutting Board
- Chef's Knife
- Meat Mallet or Rolling Pin
- Mixing Bowls
- Measuring Spoons
- Tongs
- Pastry Brush (optional)
Critical Steps — Do Not Skip
- Line the sheet pan with foil and oil to prevent sticking
- Butterfly and pound the chicken to an even thickness
- Press panko firmly onto the mayo‑coated chicken
- Bake at 425°F for the full 30 minutes until internal temperature reaches 165°F
Chef Tips from the Video
- For an even easier cleanup, use parchment paper instead of foil
- Add a squeeze of fresh lemon juice over the finished dish for brightness
- If you like extra heat, sprinkle a pinch of red‑pepper flakes on the chicken before baking
Troubleshooting
Chicken turns out dry
Do not over‑bake; check internal temperature at 25‑minutes and remove when it hits 165°F. Also, pounding the chicken thin helps retain moisture.
Panko coating falls off
Make sure the mayo layer is evenly spread and press the panko firmly; a light mist of olive oil on top can help it adhere.
Brussels sprouts are soggy
Spread them in a single layer without crowding and toss with enough oil; roasting at high heat keeps them crisp.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days
Freezer: Not recommended – coating will lose crispness
Room temperature: Can sit out for up to 2 hours after cooking
Make-Ahead Tips
- Trim and halve Brussels sprouts up to 2 hours ahead and keep refrigerated
- Season and coat the chicken, then cover and refrigerate for up to 2 hours before baking
- Measure out spices and sauces in advance
Frequently Asked Questions
What is the cultural significance and history of sheet‑pan chicken dinners in American cuisine?
Sheet‑pan meals became popular in the United States during the mid‑20th century as a convenient way to combine protein and vegetables in one dish, reflecting the fast‑paced, convenience‑oriented lifestyle of modern American families.
How does the sheet‑pan chicken with Brussels sprouts fit into the broader American comfort‑food tradition?
It blends classic comfort elements—roasted chicken, buttery breadcrumbs, and sweet‑tangy sauces—with a healthier vegetable side, embodying the American trend of making comfort foods more nutritious and streamlined.
What regional variations exist for chicken‑and‑vegetable sheet‑pan meals in the United States?
In the Southwest, cooks often add corn and chipotle; in the Northeast, maple glaze and root vegetables are common; the Midwest favors hearty herbs like sage and thyme, while the West Coast may incorporate citrus and Asian‑style sauces.
What occasions or celebrations is sheet‑pan chicken with Brussels sprouts traditionally associated with in American culture?
It’s a go‑to weeknight dinner, but also appears at casual gatherings, potlucks, and weekend brunches because it requires minimal dishes and can be scaled easily for larger groups.
What are the authentic traditional ingredients for this sheet‑pan chicken dish versus acceptable substitutes?
Traditional ingredients include boneless chicken breast, Brussels sprouts, mayonnaise, panko breadcrumbs, olive oil, and a sweet honey glaze. Substitutes such as Greek yogurt for mayo, regular breadcrumbs for panko, or homemade honey‑mustard instead of a store‑bought dressing work well without compromising flavor.
What other American side dishes pair well with sheet‑pan chicken and Brussels sprouts?
Mashed potatoes, creamy coleslaw, baked sweet potatoes, or a simple mixed green salad with vinaigrette complement the dish’s sweet‑savory profile and add textural contrast.
What makes this sheet‑pan chicken and Brussels sprouts recipe special or unique in American cuisine?
The combination of a mayo‑panko crust for extra crunch, the dual sweet finishes—hot honey on the chicken and honey‑mustard on the sprouts—creates layered flavors that stand out from typical roasted chicken recipes.
What are the most common mistakes to avoid when making sheet‑pan chicken with Brussels sprouts?
Common errors include over‑cooking the chicken, not pounding it to an even thickness, overcrowding the pan which steams the sprouts, and failing to press the panko firmly, which can cause the coating to fall off.
Why does this recipe use mayonnaise as a binder for the panko instead of an egg wash?
Mayonnaise adds both fat and moisture, creating a richer, golden crust while keeping the chicken juicy; an egg wash would give a lighter coating but could dry out the meat faster.
What does the YouTube channel Bryannah Kay specialize in?
The YouTube channel Bryannah Kay focuses on approachable, family‑friendly recipes that emphasize quick preparation, one‑pan or minimal‑cleanup meals, and practical cooking tips for everyday home cooks.
Last updated: September 2, 2026
