Sheet Pan Panko Chicken with Vegetables & Maple-Mustard Sauce

Sheet Pan Panko Chicken

with Vegetables & Maple-Mustard Sauce

30 MIN
2 Servings
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    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 our roasted 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 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

    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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