Crispy Panko Chicken with Maple Mustard Sauce and Roasted Veggies

This crispy panko chicken is anything but ordinary. Coated in a seasoned panko crust and baked until golden, it’s drizzled with a luscious maple mustard sauce that takes it over the top. The best part? It all cooks on one sheet pan alongside roasted potato wedges and carrots, making for an easy cleanup and a complete meal in under 40 minutes.

Perfect for busy weeknights, this recipe delivers big flavor with minimal effort. The sweet and tangy sauce complements the savory chicken and veggies beautifully, while the panko adds a satisfying crunch. Serve with extra sauce on the side for dipping-you’ll want every last drop.

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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 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

6 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView 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. Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Trim, peel and slice carrots on a diagonal into ½-inch-thick pieces.
2. Place 1 tablespoon butter (2 tablespoons for 4 servings) in a small microwave-safe bowl; microwave until just melted, about 30 seconds. Stir in half the Fry Seasoning (you’ll use the rest later), pepper and a big pinch of salt. Add panko and stir until evenly combined.
3. Place another 1 tablespoon butter (2 tablespoons for 4 servings) in a second small microwave-safe bowl; microwave until just melted, about 30 seconds. Add maple syrup, mustard and a pinch of salt; stir until smooth. Reserve 1 tablespoon of the mixture (2 tablespoons for 4) for brushing onto chicken later.
4. Toss potatoes on a baking sheet with a large drizzle of olive oil, 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 on the opposite side of the baking sheet from carrots. Evenly spread reserved maple mustard onto tops of chicken breasts, then mound seasoned panko on top, pressing to adhere (no need to coat the underside).
6. Transfer chicken and carrots to the middle rack and potatoes to the top rack. Bake until chicken is golden brown and cooked through and veggies are tender, 20-25 minutes. Divide chicken, potatoes and carrots between plates. Serve with remaining maple mustard on the side.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed, since thighs may cook slightly faster or slower depending on thickness.

What if I don't have Fry Seasoning?

You can substitute with a mix of paprika, garlic powder, onion powder, salt and pepper. Use about 1 tablespoon total.

Can I prepare this meal ahead of time?

You can prep the vegetables and mix the panko topping and sauce in advance. Assemble and bake just before serving for the best texture.