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.
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.
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.