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Get a delicious family meal on the table quickly and effortlessly with this crispy panko chicken recipe. Chicken is seasoned with coated with a maple mustard sauce, topped with panko breadcrumbs, and baked in the oven with seasoned potatoes and carrots.
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This crispy panko chicken recipe is an easy way to mix up your chicken dinners and get something healthy and nutritious on everyone’s plate.
Made with chicken thighs or tenderloins, this full meal is healthy and filling and so effortless to prep and cook. It’s a great option after a long and busy day when you don’t want to spend hours in the kitchen.
Be sure to try my Baked Chicken Tenders and Chicken Meatballs too!
Why you will love this recipe!
- Healthy:Â This oven baked breaded chicken recipe is a full meal that’s high in protein and low in fat. The potatoes and carrots provide lots of vitamins and minerals.
- Easy to cook:Â This sheet pan meal is perfect for busy nights, as everything goes in the oven and cooks at the same time. It takes all the guess work out!
- Family friendly:Â This is a great filling and healthy weeknight meal that the whole family can enjoy. The recipe is easily halved and doubled.
Ingredients for panko chicken
- Maple mustard sauce: This simple sauce is brushed on the chicken breasts to add flavor. You’ll need butter, maple syrup, dijon mustard and a little salt.
- Panko bread crumbs crust: The crispy panko coating for the chicken is made with butter, panko breadcrumbs, garlic powder, onion powder and paprika.
- Chicken: This recipe works best with skinless chicken thighs, chicken cutlets or tenderloins. you can also use chicken breasts but I would cut them in half horizontally to make them thinner pound them with a meat mallet to an even thickness.
- Potatoes: Use baby potatoes for this recipe. Cut them in half so that they cook quickly.
- Carrots: Peel the carrots and cut into pieces.
- Seasoings: Garlic powder, onion powder and paprika.
How to make crispy panko chicken
- Mix 2 Tablespoons melted butter, 4 Tablespoons maple syrup, 4 Tablespoons Dijon mustard, and a pinch of salt in a small bowl.
- In another bowl, mix together melted butter, panko breadcrumbs, salt, pepper, garlic & onion powder and paprika.
- Preheat the oven to 425 F and line a baking sheet with parchment paper.
- Season potatoes with the remaining half of garlic and onion powder and paprika, as well as salt and pepper and olive oil. Place seasoned potatoes on the prepared sheet pan.
- Place carrots in another sheet pan with olive oil, salt and pepper.
- Brush chicken with 3 tablespoons of maple mustard sauce, top with panko panko bread crumb mixture. Place panko breaded chicken next to the carrots.
- Bake both sheets at 425 for 20-25 minutes, or until the chicken internal temperature reads 165 F.
Can you make it ahead of time?
This crispy panko chicken sheet meal is best served as soon as it’s ready. You can prep the chicken earlier in the day with the maple mustard sauce and panko and keep covered in the fridge until ready to cook. If you do have leftovers, they will keep for 3 days covered in the fridge. Reheat in the oven at 360F for 15 minutes till warmed through.
Can you make this with other vegetables?
Carrots are great for this meal as they will cook at the same time as the potatoes and chicken. You can of course use other vegetables like Brussels sprouts, parsnips, or radishes that will have a similar cooking time. If using softer vegetables like asparagus or zucchini, you may want to add these halfway through cooking so that they don’t overcook and burn.
Can you use fine breadcrumbs to coat the chicken?
I prefer to use panko breadcrumbs as they get nice and crispy when baked in the oven, you can use regular breadcrumbs, but they will have a softer texture for this panko crusted chicken. Panko breadcrumbs are also a healthier option as they are lower in fat, calories, and sodium, and absorb fewer fats.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips for the best crispy panko chicken
- Make this baked panko chicken dinner gluten-free by using gluten-free panko breadcrumbs.
- The maple syrup can be substituted for honey if you prefer.
- Cut the carrots as evenly as you can so that they cook through evenly.
- For best results, the chicken should be at room temperature when it gets put in the oven. I like to take it out of the fridge 30 minutes or so before I’m ready to cook.
- Use an instant read thermometer to make sure that the chicken is fully cooked through. It should register at 165F.
- Reserve some of the maple Dijon sauce to drizzle on top of the cooked chicken just before serving.
More Chicken Recipes
Crispy Panko Chicken with Potatoes and Carrots
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INGREDIENTS
Maple Mustard Sauce
- 2 Tablespoons butter, melted
- 4 Tablespoons maple syrup
- 4 Tablespoons Dijon mustard
- Pinch of salt
Panko topping
- 4 Tablespoons butter
- 4 Tablespoons panko breadcrumbs
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
Panko Chicken with Potatoes and Carrots
- 4 chicken thighs or tenderloins, boneless and skinless
- 1.5 lbs baby potatoes, washed and cut in half
- 4 – 5 carrots, peeled and sliced into ½ inch thick diagonal pieces
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 2 Tablespoons olive oil, divided
INSTRUCTIONS
Maple mustard sauce
- Mix 2 Tablespoons melted butter, 4 Tablespoons maple syrup, 4 Tablespoons Dijon mustard, and a pinch of salt
Panko topping
- Mix together melted butter, panko breadcrumbs, salt, pepper, garlic & onion powder and paprika.
Panko Chicken with Potatoes and Carrots
- Preheat the oven to 425 F and line two baking sheets with parchment paper.
- Season potatoes with the remaining half of garlic and onion powder and paprika, as well as salt and pepper and 1 tablespoon olive oil. Place seasoned potatoes on the prepared sheet pan.
- Place carrots in another sheet pan with 1 tablespoon olive oil, salt and pepper.
- Brush chicken thighs with 3 tablespoons of maple mustard sauce, top with panko topping. Place chicken next to the carrots.
- Bake both sheets at 425 for 20-25 minutes, or until the chicken temperature reads 165 F.
TIPS & NOTES
- Make this chicken dinner gluten-free by using GF panko breadcrumbs.
- The maple syrup can be substituted for honey if you prefer.
- Cut the carrots as evenly as you can so that they cook through evenly.
- For best results, the chicken should be at room temperature when it gets put in the oven. I like to take it out of the fridge 30 minutes or so before I’m ready to cook.
- Use an instant read thermometer to make sure that the chicken is fully cooked through. It should register at 165F.
NUTRITION
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