Spicy Maple Glazed Chicken with Mashed Sweet Potatoes and Roasted Green Beans

This dish brings together the perfect balance of sweet, spicy and savory flavors. Crispy panko-crusted chicken cutlets are roasted to golden perfection and finished with a drizzle of chili-infused maple syrup. On the side, creamy mashed sweet potatoes get a hint of maple, while roasted green beans add a fresh, tender crunch.

It’s a complete meal that feels special enough for a weekend dinner but comes together quickly on a busy weeknight. The spicy maple sauce is so good you’ll want to put it on everything-pancakes included!

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Peel and dice sweet potatoes into ½-inch pieces. Reserve 1 tsp maple syrup for the sweet potatoes; mix remaining maple syrup with a pinch of salt and chili flakes to taste. Set aside.
2. Place sweet potatoes in a pot and cover with salted water by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Drain and return to pot. Mash with reserved maple syrup, half the sour cream, 1 tbsp butter, salt and pepper. Cover to keep warm.
3. In a small microwave-safe bowl, melt 1 tbsp butter (30 seconds). Stir in panko, fry seasoning, 1 tbsp olive oil and a pinch of salt.
4. Pat chicken dry and season with salt and pepper. Lightly oil a baking sheet and place chicken on one side. Spread remaining sour cream on top of chicken; mound with panko mixture, pressing to adhere. Roast on middle rack for 8 minutes.
5. Toss green beans with a drizzle of olive oil, salt and pepper. After chicken has roasted 8 minutes, remove sheet from oven and add green beans to the empty side. Continue roasting until chicken is cooked through and green beans are tender, 12-15 minutes more.
6. Divide sweet potatoes, chicken and green beans among plates. Drizzle chicken with spicy maple syrup and sprinkle with extra chili flakes if desired. Serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Pound them to an even thickness (about 1/2 inch) for even cooking and adjust roasting time as needed.

Can I make this dish dairy-free?

You can substitute the butter with a dairy-free alternative and use a dairy-free sour cream or skip it. The panko mixture may be less moist, so consider adding a little olive oil.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. The green beans may lose some crispness.