Panko-Crusted Chicken & Maple Dipping Sauce

with Roasted Brussels Sprouts & Sweet Potatoes

  • Group Created with Sketch.
    Time
    40 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 680 calories

In this dish, our baked chicken gets a bright lift from an irresistible coating of cheesy breadcrumbs, mustard, and more—complete with a savory-sweet dipping sauce of mayo, mustard, and maple syrup.

Get Cooking
fresh
ingredients
Panko-Crusted Chicken & Maple Dipping Sauce with Roasted Brussels Sprouts & Sweet Potatoes
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1½ lbs Sweet Potatoes
  • 1 lb Brussels Sprouts
  • 1¼ cups Panko Breadcrumbs
  • 4 Tbsps Butter
  • 2 Tbsps Dijon Mustard
  • ¼ cup Grated Romano Cheese
  • ¼ cup Mayonnaise
  • 2 Tbsps Maple Syrup
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
tried-and-true
kitchen tools
step-by-step
instructions
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 foil. 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:

Meanwhile, line a separate sheet pan with foil. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Place on the foil. 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:

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 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. 

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

Meanwhile, 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 dipping sauce. Enjoy! 

Tips from Home Chefs

About Blue Apron

Ba hero

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!

Get This Recipe Delivered
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 foil. 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:

Meanwhile, line a separate sheet pan with foil. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Place on the foil. 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:

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 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. 

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

Meanwhile, 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 dipping sauce. Enjoy!