Sheet Pan Panko Chicken & Maple Dipping Sauce with Roasted Cauliflower & Sweet Potatoes
Family Friendly

Sheet Pan Panko Chicken & Maple Dipping Sauce

with Roasted Cauliflower & 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
    730 Cals (est.)
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fresh
ingredients
Sheet Pan Panko Chicken & Maple Dipping Sauce with Roasted Cauliflower & Sweet Potatoes
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1 head Romanesco Cauliflower
  • 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
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 cauliflower
2 Prepare the cauliflower

Meanwhile, cut out and discard the core of the cauliflower; cut 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 cauliflower; drizzle with olive oil.

Roast the chicken & cauliflower
4 Roast the chicken & cauliflower

Roast the prepared chicken and cauliflower 21 to 23 minutes, or until the cauliflower 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, whisk together 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 cauliflower

Meanwhile, cut out and discard the core of the cauliflower; cut 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 cauliflower
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 cauliflower; drizzle with olive oil.

4 Roast the chicken & cauliflower

Roast the prepared chicken and cauliflower 21 to 23 minutes, or until the cauliflower 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 & cauliflower
Make the dipping sauce & serve your dish
5 Make the dipping sauce & serve your dish

Meanwhile, in a bowl, whisk together 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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