Sheet Pan Panko Chicken & Maple Dipping Sauce with Roasted Broccoli & Sweet Potatoes
Easy Prep & Cleanup

Sheet Pan Panko Chicken & Maple Dipping Sauce

with Roasted Broccoli & Sweet Potatoes

40 MIN
4 Servings
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From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. 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
Sheet Pan Panko Chicken & Maple Dipping Sauce with Roasted Broccoli & Sweet Potatoes
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1½ lbs Sweet Potatoes
  • 1 lb Broccoli Florets
  • 2 oz Salted Butter
  • 1¼ cups Panko Breadcrumbs
  • 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)
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step-by-step
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Prepare & roast the sweet potatoes
1 Prepare & roast the sweet potatoes

Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the sweet potatoes. Transfer to a 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 broccoli
2 Prepare the broccoli

Meanwhile, transfer the broccoli florets to a separate 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 broccoli; drizzle with olive oil.

Roast the chicken & broccoli
4 Roast the chicken & broccoli

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

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

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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Sheet Pan Panko 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. Medium dice the sweet potatoes. Transfer to a 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 broccoli

Meanwhile, transfer the broccoli florets to a separate 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 broccoli
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 broccoli; drizzle with olive oil.

4 Roast the chicken & broccoli

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

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Roast the chicken & broccoli
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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