Sheet Pan Panko Chicken with Vegetables & Maple-Mustard Sauce
45g of Protein

Sheet Pan Panko Chicken

with Vegetables & Maple-Mustard Sauce

35 MIN
2 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 brussels sprouts.
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Dietary Information

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45g Of Protein
  • Nutrition
    PER SERVING
  • Calories
    720 Cals (est.)
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fresh
ingredients
Sheet Pan Panko Chicken with Vegetables & Maple-Mustard Sauce
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ½ lb Sweet Potato
  • 4 oz Brussels Sprouts
  • 1¼ cups Panko Breadcrumbs
  • 1 oz Salted Butter
  • 1 Tbsp Dijon Mustard
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Mayonnaise
  • 2 Tbsps Maple Syrup
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)

Sheet Pan Panko Chicken

Prepare the vegetables
1 Prepare the vegetables

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Medium dice the sweet potato. Transfer the halved brussels sprouts and diced sweet potato to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer around the edges of the sheet pan.

2 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 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 butter (letting the excess drip off), then in the seasoned breadcrumbs (pressing gently to adhere). Transfer the coated chicken to the center of the sheet pan of prepared vegetables; drizzle with olive oil.

Coat the chicken
Roast the chicken & vegetables
3 Roast the chicken & vegetables

Roast the prepared chicken and vegetables 19 to 21 minutes, or until the vegetables are 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.

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!

Make the sauce & serve your dish
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