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

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
    710 Cals (est.)
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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 Mayonnaise
  • ¼ cup Grated Romano Cheese
  • 1½ Tbsps Maple Syrup
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
time-saving
tips & techniques
Prepare & roast the sweet potatoes
1 Prepare & roast the sweet potatoes

Preheat the oven to 450°F. Wash and dry the fresh produce. Line two sheet pans with foil. Medium dice the sweet potatoes. Transfer to one sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 23 to 25 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, cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Transfer to the remaining 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

Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then 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. 


*An instant-read thermometer should register 165°F. 

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

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

Preheat the oven to 450°F. Wash and dry the fresh produce. Line two sheet pans with foil. Medium dice the sweet potatoes. Transfer to one sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Prepare the brussels sprouts

Meanwhile, cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Transfer to the remaining 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

Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then 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. 


*An instant-read thermometer should register 165°F. 

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! 

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