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

Sheet Pan Panko Chicken

with Vegetables & Maple-Mustard Sauce

40 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 spicy maple syrup and mayo, which is perfect for dipping or spooning over our roasted chicken, sweet potato, and cabbage.

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  • Nutrition
    PER SERVING
  • Calories
    690 Cals (est.)
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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
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

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
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