Panko-Crusted Chicken & Maple Dipping Sauce

with Roasted Brussels Sprouts & Sweet Potatoes

Time

35 min
Servings

4
Nutrition

Est. 730 calories

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.

Get Cooking

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
1½ lbs Sweet Potatoes
1 lb Brussels Sprouts
1¼ cups Panko Breadcrumbs
2 Tbsps Dijon Mustard
0.7 oz Grana Padano Cheese
¼ cup Mayonnaise
2 Tbsps Maple Syrup
2 Tbsps Ghee
1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)

tried-and-true

kitchen tools

Add to Basket

More...

Add to Basket

step-by-step

instructions

Launch Tablet View

1 Prepare & roast the sweet potatoes:

Remove the ghee from the refrigerator to bring to room temperature. 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 stem ends 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.

3 Coat the chicken:

While the sweet potatoes continue to roast, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a small pot, heat the ghee on medium until melted (or melt in a large bowl in the microwave). Transfer to a large bowl. Stir in the spice blend and half the mustard; season with salt and pepper. Grate the cheese on the small side of a box grater. On a large plate, combine the breadcrumbs and grated cheese; season with salt and pepper. Working one piece at a time, thoroughly coat the seasoned chicken in the ghee-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 prepared 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.

5 Make the sauce & serve your dish:

While the chicken and brussels sprouts roast, in a bowl, whisk together the mayonnaise, maple syrup, and remaining mustard. Season with salt and pepper. Serve the roasted chicken with the roasted sweet potatoes and brussels sprouts. Top the chicken with the sauce. Enjoy!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!