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

This dish brings together crispy, juicy chicken cutlets coated in spiced panko and finished with a sweet and spicy maple syrup drizzle. The combination of crunchy coating and sticky glaze is absolutely irresistible.

On the side, creamy mashed sweet potatoes get a hint of maple, while roasted green beans add a fresh, savory balance. It’s a complete meal that comes together quickly, perfect for busy weeknights when you want something special without the fuss.

Log in to save recipes and build weekly shopping lists.

Ingredients

6 ounce Green BeansView 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

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Peel and dice the sweet potatoes into 1-inch cubes. Place them in a pot, cover with salted water and bring to a boil. Cook until tender, about 15 minutes. Drain and return to the pot.
3. While sweet potatoes cook, trim the ends of the green beans and place them on one side of the prepared baking sheet. Drizzle with 2 teaspoons olive oil, season with salt and pepper and toss to coat.
4. In a shallow bowl, combine panko breadcrumbs, fry seasoning and chili flakes. Pat the chicken cutlets dry, then coat each cutlet in the panko mixture, pressing gently to adhere.
5. Heat 2 teaspoons olive oil and 1 teaspoon cooking oil in a large oven-safe skillet over medium-high heat. Add the coated chicken cutlets and cook until golden brown, about 2 minutes per side.
6. Transfer the skillet to the oven and roast the chicken alongside the green beans until the chicken is cooked through (internal temperature 165°F) and the green beans are tender, about 10-12 minutes.
7. While everything roasts, mash the cooked sweet potatoes with sour cream, 1 tablespoon maple syrup and 1 tablespoon butter. Season with salt and pepper to taste. Cover to keep warm.
8. In a small saucepan, combine the remaining 1 tablespoon maple syrup, remaining 1 tablespoon butter and a pinch of chili flakes. Heat over low until the butter melts and the sauce is warm.
9. To serve, divide the mashed sweet potatoes and roasted green beans between plates. Slice the chicken cutlets if desired and place on top. Drizzle with the spicy maple sauce and enjoy.

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 thin cutlets or pound them to an even thickness for quicker cooking.

Can I make this recipe dairy-free?

Absolutely. Substitute the butter with a dairy-free alternative and use a dairy-free sour cream or skip it and add a splash of milk alternative to the mashed sweet potatoes.

What can I use instead of fry seasoning?

Fry seasoning is a blend of spices like paprika, garlic powder, onion powder and cayenne. You can substitute with an equal amount of your favorite Cajun or blackening seasoning.