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

This dish brings together crispy, juicy chicken cutlets with a sweet and spicy maple glaze that adds a kick of heat. The panko coating, seasoned with fry seasoning, bakes up golden and crunchy, while the simple maple-chili drizzle ties everything together.

On the side, creamy mashed sweet potatoes offer a smooth, naturally sweet contrast and roasted green beans add a fresh, tender bite. It’s a balanced meal that feels special but comes together easily on a busy weeknight.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position (top and middle for 4 servings) and preheat oven to 425°F. Wash and dry all produce. Peel and dice sweet potatoes into ½-inch pieces. In a small bowl, combine maple syrup, a pinch of salt and chili flakes to taste. Set aside.
2. Place sweet 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. Drain and return to pot. Mash with half the sour cream, 1 tablespoon butter (2 for 4 servings), salt and pepper. Cover to keep warm.
3. In a small microwave-safe bowl, melt 1 tablespoon butter (2 for 4 servings) in the microwave, about 30 seconds. Stir in panko, fry seasoning, 1 tablespoon olive oil (2 for 4) and a big pinch of salt.
4. Pat chicken 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 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 8 minutes, remove sheet from oven and add green beans to 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 more chili flakes if desired. Serve.

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 thinner cutlets or pound them to an even thickness for even cooking.

Can I make this recipe dairy-free?

To make it dairy-free, substitute the butter with a plant-based alternative and use a dairy-free sour cream or omit it. The panko mixture can be made with olive oil instead of butter.

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 chicken may lose some crispiness, but it will still be delicious.