Sheet Pan Panko Chicken & Maple Mustard Sauce with Roasted Broccoli & Sweet Potatoes

Sheet Pan Panko Chicken & Maple Mustard Sauce

with Roasted Broccoli & 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 spooning over our chicken.
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  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
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fresh
ingredients
Sheet Pan Panko Chicken & Maple Mustard Sauce with Roasted Broccoli & Sweet Potatoes
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1½ lbs Sweet Potatoes
  • 1¼ cups Panko Breadcrumbs
  • 2 oz Salted Butter
  • 2 Tbsps Dijon Mustard
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • ¼ cup Mayonnaise
  • ¼ cup Grated Romano Cheese
  • 2 Tbsps Maple Syrup
  • 1 lb Broccoli
step-by-step
instructions
Cook Along Triangle Created with Sketch.
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, cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Transfer 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 spiced butter (letting the excess drip off), then in the seasoned breadcrumbs (pressing gently 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 sauce & serve your dish
5 Make the 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. Top with the sauce. Enjoy!

Tips from Home Chefs

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Sheet Pan Panko Chicken & Maple Mustard 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, cut off and discard the bottom ½ inch of the broccoli stem; cut the broccoli into small florets. Transfer 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 spiced butter (letting the excess drip off), then in the seasoned breadcrumbs (pressing gently 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 sauce & serve your dish
5 Make the 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. Top with the sauce. Enjoy!

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