Crispy Panko Chicken with Potatoes and Carrots
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Unrated
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Prep Time
15 mins
-
Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
509 kcal
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Course
Main Course
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Cuisine
American
Crispy Panko Chicken with Potatoes and Carrots
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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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Ingredients
Maple Mustard Sauce
- 2 Tablespoons butter melted
- 4 Tablespoons maple syrup
- 4 Tablespoons Dijon mustard
- Pinch 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 boneless and skinless, or tenderloins
- 1.5 lbs baby potato washed and cut in half
- 4 - 5 carrot 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.
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 Information
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Calories
509kcal
(25%)
Carbohydrates
66g
(22%)
Protein
7g
(14%)
Fat
26g
(40%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
10g
(50%)
Trans Fat
1g
(50%)
Cholesterol
45mg
(15%)
Sodium
509mg
(21%)
Potassium
1271mg
(27%)
Fiber
9g
(36%)
Sugar
21g
(42%)
Vitamin A
23714IU
(474%)
Vitamin C
42mg
(47%)
Calcium
123mg
(12%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 509 kcal
% Daily Value*
| Calories | 509kcal | 25% |
| Carbohydrates | 66g | 22% |
| Protein | 7g | 14% |
| Fat | 26g | 40% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 45mg | 15% |
| Sodium | 509mg | 21% |
| Potassium | 1271mg | 27% |
| Fiber | 9g | 36% |
| Sugar | 21g | 42% |
| Vitamin A | 23714IU | 474% |
| Vitamin C | 42mg | 47% |
| Calcium | 123mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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