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

Sheet Pan Panko Chicken

with Vegetables & Maple-Mustard Sauce

40 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
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

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 mayo, which is perfect for dipping or spooning over our roasted chicken, sweet potato, and cabbage.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Sheet Pan Panko Chicken with Vegetables & Maple-Mustard Sauce
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ½ lb Sweet Potato
  • ½ cup Panko Breadcrumbs
  • 1 oz Salted Butter
  • 1 Tbsp Dijon Mustard
  • ¼ cup Grated Parmesan Cheese
  • 1½ Tbsps Spicy Maple Syrup
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • ½ lb Red Cabbage
  • 2 Tbsps Mayonnaise
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the vegetables
1 Prepare the vegetables

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage. Medium dice the leaves. 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 gently to adhere). Transfer the coated chicken to the other side of the sheet pan of prepared cabbage; drizzle with olive oil.

Roast the chicken & vegetables
3 Roast the chicken & vegetables

Roast the coated chicken, seasoned cabbage, and seasoned 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

Sheet Pan Panko Chicken

Prepare the vegetables
1 Prepare the vegetables

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cabbage. Medium dice the leaves. 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 gently to adhere). Transfer the coated chicken to the other side of the sheet pan of prepared cabbage; drizzle with olive oil.

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

Roast the coated chicken, seasoned cabbage, and seasoned 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
Browse Steps
1 of 4