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

This dish brings together the perfect balance of sweet and heat. Juicy chicken cutlets are coated in seasoned panko and roasted until golden, then finished with a drizzle of spicy maple syrup. On the side, creamy mashed sweet potatoes and tender roasted green beans soak up every last drop of that irresistible sauce.

It’s a complete meal that feels special enough for a weekend dinner but comes together quickly on a busy weeknight. The combination of textures-crispy chicken, smooth sweet potatoes and crisp-tender green beans-makes every bite exciting.

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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

2 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
2. Wash and trim the green beans. Peel the sweet potatoes and cut them into 1-inch cubes.
3. In a small bowl, combine the panko breadcrumbs and fry seasoning. Pat the chicken cutlets dry, then coat each cutlet with the panko mixture, pressing gently to adhere.
4. Place the coated chicken cutlets on one side of the prepared baking sheet. Toss the green beans with a drizzle of oil and a pinch of salt, then spread them on the other side of the sheet.
5. Roast for 15-18 minutes, until the chicken is golden and cooked through (internal temperature reaches 165°F) and the green beans are tender.
6. While the chicken and green beans roast, place the sweet potato cubes in a pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 10-12 minutes until fork-tender. Drain well.
7. Return the drained sweet potatoes to the pot. Add the sour cream and mash until smooth. Season with salt and pepper to taste.
8. In a small bowl, stir together the maple syrup and chili flakes to make the spicy maple sauce.
9. To serve, divide the mashed sweet potatoes and roasted green beans between plates. Slice the chicken cutlets and arrange on top. Drizzle the spicy maple sauce over everything.
10. Enjoy immediately!

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, just slice them horizontally to create thinner cutlets or pound them to an even thickness for quicker cooking.

What can I substitute for sour cream in the mashed sweet potatoes?

You can use plain Greek yogurt or a splash of milk with a little butter for creaminess.

Can I make this dish dairy-free?

Yes, use a dairy-free sour cream alternative or omit it and mash the sweet potatoes with a little olive oil and salt.