Sheet Pan Panko Chicken with Vegetables & Maple-Mustard Sauce
Family Friendly

Sheet Pan Panko Chicken

with Vegetables & Maple-Mustard Sauce

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 spicy maple syrup and mayonnaise, which is perfect for dipping or spooning over our chicken and hearty roasted vegetables.

Get Cooking
  • Nutrition
  • Calories
    740 Cals (est.)
Sheet Pan Panko Chicken with Vegetables & Maple-Mustard Sauce
  • 4 Boneless, Skinless Chicken Breasts
  • 1¼ cups Panko Breadcrumbs
  • 1½ lbs Sweet Potatoes
  • 1 lb Brussels Sprouts
  • 2 oz Salted Butter
  • 2 Tbsps Dijon Mustard
  • ¼ cup Mayonnaise
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • ¼ cup Grated Parmesan Cheese
  • 1½ Tbsps Spicy Maple Syrup

Tips from Home Chefs

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 brussels sprouts

Meanwhile, cut off and discard the stem ends of the brussels sprouts; halve lengthwise. 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 brussels sprouts
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). Add the spice blend and half the mustard; season with salt and pepper. Stir to combine. 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 to adhere). Transfer the coated chicken to the other side of the sheet pan of prepared brussels sprouts and drizzle with olive oil.

4 Roast the chicken & brussels sprouts

Roast the prepared chicken and brussels sprouts 21 to 23 minutes, or until the brussels sprouts 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.

Roast the chicken & brussels sprouts
Make the sauce & serve your dish
5 Make the 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. Top with the sauce. Enjoy!

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