Crispy Panko Chicken with Spicy Maple Glaze, Mashed Potatoes &Amp; Roasted Broccoli

This recipe brings together crispy, juicy chicken cutlets with a sweet and spicy maple glaze that will have you licking your plate. Coated in seasoned panko and roasted to perfection, the chicken is served alongside creamy mashed potatoes and tender roasted broccoli-the perfect trio for a satisfying weeknight dinner.

The magic is in the contrast: crunchy panko crust, tender chicken and a sticky maple-chili drizzle that adds just the right kick. The mashed potatoes are velvety smooth and the broccoli roasts up with crispy edges. It’s a balanced, flavor-packed meal that comes together in under an hour.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and dry produce. Dice potatoes into ½-inch pieces (peel if desired). Cut broccoli into bite-size pieces. In a small bowl, combine maple syrup, a pinch of salt and chili flakes to taste. Set aside.
2. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot and mash with half the sour cream, 1 tablespoon butter, salt and pepper until smooth and creamy, adding splashes of reserved cooking liquid as needed. Cover to keep warm.
3. While potatoes cook, place 1 tablespoon butter in a small microwave-safe bowl. Microwave until melted, about 30 seconds. Stir in panko, Fry Seasoning, 1 tablespoon olive oil and a big pinch of salt.
4. Pat chicken cutlets dry with paper towels; season all over with salt and pepper. Lightly oil a baking sheet and place chicken on one side. Spread remaining sour cream onto tops of chicken; mound with panko mixture, pressing to adhere (no need to coat undersides). Roast chicken on middle rack for 5 minutes.
5. While chicken roasts, toss broccoli in a medium bowl with a drizzle of olive oil, salt and pepper. After chicken has roasted 5 minutes, remove sheet from oven and carefully add broccoli to empty side. Continue roasting until chicken is cooked through and broccoli is tender, 15-20 minutes more.
6. Divide potatoes, chicken and broccoli between plates. Drizzle chicken with spicy maple syrup and sprinkle with more chili flakes if desired. Serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness for even cooking. Adjust roasting time as needed.

Can I make this recipe dairy-free?

You can substitute the sour cream with a dairy-free yogurt and use plant-based butter. The texture may vary slightly.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in the oven to maintain crispiness.