Crispy Panko Chicken with Maple Mustard Sauce and Roasted Vegetables

This crispy panko chicken with maple mustard sauce is a game-changer for weeknight dinners. The chicken cutlets are coated in a seasoned panko crust and baked until golden, then drizzled with a sweet and tangy maple mustard sauce. Served alongside roasted potato wedges and carrots, everything cooks together on one sheet pan for minimal cleanup.

The secret to the irresistible crunch is a buttery panko topping seasoned with a special fry seasoning. The maple mustard sauce doubles as a glaze and a dipping sauce, adding layers of flavor. In just 35 minutes, you’ll have a complete meal that’s sure to become a family favorite.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

0.25 ounce Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

2 tablespoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in the middle and top positions. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces.
2. In a small microwave-safe bowl, melt 1 tablespoon butter (2 tablespoons for 4 servings) in the microwave, about 30 seconds. Stir in half the fry seasoning, a big pinch of salt and pepper. Add panko and stir until evenly combined.
3. In another small microwave-safe bowl, melt 1 tablespoon butter (2 tablespoons for 4 servings) in the microwave, about 30 seconds. Add maple syrup, mustard and a pinch of salt; stir until smooth. Reserve 1 tablespoon of this mixture (2 tablespoons for 4 servings) for brushing onto chicken later.
4. On a baking sheet, toss potatoes with a drizzle of olive oil, the remaining fry seasoning, salt and pepper. On a separate baking sheet, toss carrots with a drizzle of olive oil, salt and pepper. Push carrots to one side of the sheet.
5. Pat chicken dry with paper towels; season all over with salt and pepper. Place chicken on the empty side of the carrot baking sheet. Evenly spread the reserved maple mustard mixture onto the tops of the chicken, then mound the seasoned panko on top, pressing gently to adhere (no need to coat the undersides).
6. Place the chicken and carrots on the middle rack and the potatoes on the top rack. Roast until the chicken is golden brown and cooked through and the vegetables are tender, 15-18 minutes. If the chicken finishes before the vegetables, remove it from the sheet and continue roasting the vegetables until browned and tender, 5-7 minutes more. Divide chicken, potato wedges and carrots among plates. Serve with the remaining maple mustard sauce on the side for dipping or drizzling.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for quicker cooking.

Can I make this recipe gluten-free?

Absolutely! Substitute the panko breadcrumbs with gluten-free panko or crushed gluten-free crackers. Ensure your fry seasoning and other ingredients are gluten-free as well.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain crispiness.