Panko-Crusted Chicken & Maple Dipping Sauce with Roasted Brussels Sprouts & Sweet Potatoes
Easy Cleanup

Panko-Crusted Chicken & Maple Dipping Sauce

with Roasted Brussels Sprouts & Sweet Potatoes

40 MIN
4 Servings
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From the Test Kitchen

In this dish, our baked chicken gets a bright lift from an irresistible coating of cheesy breadcrumbs, mustard, and more. We’re combining a bit more of the mustard with sweet maple syrup and mayonnaise, which is perfect for dipping or spooning over our chicken and roasted vegetables.

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  • Nutrition
    PER SERVING
  • Calories
    680 Cals (est.)
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fresh
ingredients
Panko-Crusted Chicken & Maple Dipping Sauce with Roasted Brussels Sprouts & Sweet Potatoes
Title
time-saving
tips & techniques
Brussels Sprouts
Sweet Potato
Panko Breadcrumbs
Butter
Smooth Dijon Mustard
Pecorino Cheese
Maple Syrup
Mayonnaise
Smoky Spice Blend
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Medium dice the sweet potatoes. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the brussels sprouts:
2 Prepare the brussels sprouts:

While the sweet potatoes roast, line a separate sheet pan with foil. Cut off and discard the root end of the brussels sprouts; halve lengthwise. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan.

Coat the chicken:
3 Coat the chicken:

While the sweet potatoes continue to roast, in a small pot, heat the butter on medium until melted (or melt in a bowl in the microwave). Transfer to a large bowl. Stir in the spice blend and half the mustard; season with salt and pepper. On a large plate, combine the breadcrumbs and cheese; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the butter-mustard mixture (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer the coated chicken to the other side of the sheet pan of prepared brussels sprouts; drizzle with olive oil.

Roast the chicken & brussels sprouts:
4 Roast the chicken & brussels sprouts:

Roast the chicken and brussels sprouts 21 to 23 minutes, or until the brussels sprouts are tender when pierced with a fork and the chicken is cooked through. Remove from the oven.

Make the sauce & serve your dish:
5 Make the sauce & serve your dish:

While the chicken and brussels sprouts roast, in a bowl, combine the mayonnaise, maple syrup, and remaining mustard. Season with salt and pepper. Serve the roasted chicken with the roasted vegetables and sauce. Enjoy!

Tips from Home Chefs

Panko-Crusted Chicken & Maple Dipping Sauce

Prepare & roast the sweet potatoes:
1 Prepare & roast the sweet potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Medium dice the sweet potatoes. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 28 to 30 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the brussels sprouts:

While the sweet potatoes roast, line a separate sheet pan with foil. Cut off and discard the root end of the brussels sprouts; halve lengthwise. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan.

Prepare the brussels sprouts:
Coat the chicken:
3 Coat the chicken:

While the sweet potatoes continue to roast, in a small pot, heat the butter on medium until melted (or melt in a bowl in the microwave). Transfer to a large bowl. Stir in the spice blend and half the mustard; season with salt and pepper. On a large plate, combine the breadcrumbs and cheese; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned chicken in the butter-mustard mixture (letting the excess drip off), then in the seasoned breadcrumbs (pressing to adhere). Transfer the coated chicken to the other side of the sheet pan of prepared brussels sprouts; drizzle with olive oil.

4 Roast the chicken & brussels sprouts:

Roast the chicken and brussels sprouts 21 to 23 minutes, or until the brussels sprouts are tender when pierced with a fork and the chicken is cooked through. Remove from the oven.

Roast the chicken & brussels sprouts:
Make the sauce & serve your dish:
5 Make the sauce & serve your dish:

While the chicken and brussels sprouts roast, in a bowl, combine the mayonnaise, maple syrup, and remaining mustard. Season with salt and pepper. Serve the roasted chicken with the roasted vegetables and sauce. Enjoy!

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