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)
time-saving
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How To: Hold a Chef's Knife
step-by-step
instructions
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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!

Tips from Home Chefs

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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