This post may contain affiliate links for which I earn a commission. Read my disclosure page here.

Get a delicious chicken with potatoes on the table quickly and effortlessly. Chicken is seasoned with coated with a maple mustard sauce, topped with panko breadcrumbs, and baked in the oven with seasoned potatoes and carrots.

Save This Recipe

Enter your email and we'll send the recipe directly to you!

Please enable JavaScript in your browser to complete this form.

By submitting this form, you consent to receive emails from Delicious Meets Healthy.

Looking to switch up your chicken dinners? This crispy panko chicken with potatoes and carrots is a tasty option that everyone will love.

Made with chicken thighs or tenderloins, this full meal is hearty, satisfying and so effortless to make. 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!

  • Delicious: This oven-baked breaded chicken comes together with potatoes and carrots for a complete and flavorful meal.
  • Easy to cook: 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: This is a great filling and wholesome 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.
process shots of making crispy panko chicken with potatoes and carrots

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.

close up image of chicken dinner with potatoes and carrots on a plate

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.
sheet pan panko chicken with carrots and potatoes on a plate

More Chicken Recipes

If you enjoyed this Crispy Chicken and Potatoes recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

Pin this now to find it later

Pin It
No ratings yet

Tap stars to rate

Crispy Panko Chicken with Potatoes and Carrots

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.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings

Save This Recipe

Enter your email and we’ll send the recipe directly to you!

Please enable JavaScript in your browser to complete this form.

By submitting this form, you consent to receive emails from Delicious Meets Healthy.

Ingredients  

Maple Mustard Sauce

Panko topping

Panko Chicken with Potatoes and Carrots

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.

Video

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

Calories: 509kcal | Carbohydrates: 66g | Protein: 7g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 509mg | Potassium: 1271mg | Fiber: 9g | Sugar: 21g | Vitamin A: 23714IU | Vitamin C: 42mg | Calcium: 123mg | Iron: 3mg

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.

Like this recipe? Rate and comment below!

Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.

About Neli Howard

Meet Neli Howard, the food blogger and recipe developer behind the food blog Delicious Meets Healthy. With over 12 years of cooking experience, Neli specializes in easy, wholesome recipes made with real ingredients and a lot of flavor. Her work has been featured in Forbes, MSN, Yahoo!, CNN, Healthline and more.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.