Sheet Pan Panko Chicken with Vegetables & Maple-Mustard Sauce
Easy Prep & Cleanup

Sheet Pan Panko Chicken

with Vegetables & Maple-Mustard Sauce

30 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. 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 spicy maple syrup and mayonnaise, which is perfect for dipping or spooning over the chicken, sweet potato, and brussels sprouts.
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  • Nutrition
    PER SERVING
  • Calories
    750 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
  • ½ lb Brussels Sprouts
  • 1¼ cups Panko Breadcrumbs
  • 1 oz Salted Butter
  • 1 Tbsp Dijon Mustard
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Mayonnaise
  • 1½ Tbsps Spicy Maple Syrup
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
time-saving
tips & techniques
Prepare the vegetables
1 Prepare the vegetables

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

Coat the chicken
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 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.

Roast the chicken & vegetables
3 Roast the chicken & vegetables

Roast the prepared chicken, brussels sprouts, and sweet potato 19 to 21 minutes, or until the vegetables are browned and 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
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!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the vegetables
1 Prepare the vegetables

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

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 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.

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

Roast the prepared chicken, brussels sprouts, and sweet potato 19 to 21 minutes, or until the vegetables are browned and 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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