Carb Conscious

Sheet Pan Panko Chicken & Maple Mustard

with Roasted Sweet Potato & Asparagus

40 MIN

4 Servings

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From the Test Kitchen

In this dish, 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 maple syrup and mayonnaise, which is perfect for dipping or spooning over our roasted chicken, sweet potato, and asparagus.

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Dietary Information

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Carb Conscious 45g Of Protein

Nutrition

PER SERVING
Calories

700 Cals (est.)

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fresh

ingredients

4 Boneless, Skinless Chicken Breasts
16 oz Sweet Potato
12 oz Asparagus
½ cup Panko Breadcrumbs
2 Tbsps Dijon Mustard
½ cup Grated Parmesan Cheese
4 Tbsps Mayonnaise
2 Tbsps Maple Syrup
2 Tbsps Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)

step-by-step

instructions

Cook Along

1 Prepare & roast the vegetables

Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F. Wash and dry the fresh produce. Line two sheet pans with foil. Medium dice the sweet potato(es). Transfer the diced sweet potato(es) to one 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. Place on the lower oven rack and roast 10 minutes. Leaving the oven on remove from the oven. While the sweet potato(es) roast, snap off and discard the tough, woody stem ends of the asaparagus. Place in a bowl; drizzle with olive oil and season with salt and pepper. Toss to coat. Add the seasoned asparagus to the other side of the sheet pan. Return to the oven and roast 10 to 12 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Remove from the oven.

2 Bread the chicken

Meanwhile, in a large bowl, whisk together the spice blend, half the mustard, and 2 tablespoons of olive oil (or 4 tablespoons for 4 servings); season with salt and pepper. On a large plate, combine the breadcrumbs and parmesan; 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 oil (letting the excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer to the remaining sheet pan; drizzle with olive oil.

3 Roast the chicken

Place on the upper oven rack and roast the breaded chicken 17 to 21 minutes, or until cooked through. Remove from the oven.

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

4 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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Sheet Pan Panko Chicken & Maple Mustard