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Sheet Pan Breaded Chicken

This Sheet Pan Breaded Chicken is a crispy, flavorful dinner made with tender fileted chicken breasts coated in cheesy breadcrumbs and roasted alongside carrots and Brussels sprouts. A sweet and tangy Dijon-mayo sauce adds a delicious finishing touch. With everything cooked on one pan, it’s an easy, well-balanced meal that’s full of flavor and perfect for busy weeknights.

40 min

Prep Time

40 min

Total Time

40 min

Servings

4

Ingredients

Pantry

  • 1 tbs All Purpose Spice Blend

  • 1 cup Breadcrumbs

Fridge and Freezer

  • ¼ cup Mayonnaise

  • 2 tbs Dijon Mustard

  • 2 tbs Pancake Syrup

  • 1 lb Chicken Breasts, thawed

  • 1 lb Brussels Sprouts

  • ½ cup Parmesan

  • 2 tbs Butter

  • 4 Carrots

Directions

  1. Wash hands with soap and water. Preheat the oven to 450 degrees. Grease a baking sheet. Peel the carrots and cut into chunks. Cut the ends off of the brussels sprouts.

  2. Drizzle carrots and brussels sprouts with oil, season with salt and pepper, and spread on the prepared baking sheet.

  3. Scoop the butter into a heat-proof bowl and microwave until melted. Stir in the spice blend. Place the parmesan and breadcrumbs in a second bowl.

  4. Dip the chicken breasts in the seasoned butter and then in the parmesan breadcrumbs (always wash your hands before and after handling raw meat).

  5. Place the breaded chicken on the other side of the pan with the veggies. Roast for 21-23 minutes, until vegetables are tender and chicken is cooked through.

  6. In a small bowl, combine 2 tbs Dijon mustard, ¼ cup mayonnaise, and 2 tbs pancake syrup. Serve chicken and vegetables topped with sauce. Serves 4. Refrigerate leftovers within 2 hours.

*Chicken: the USDA recommends cooking chicken to an internal temperature of 165 degrees.

<ul><li>See how to cut brussels sprouts here: https://www.youtube.com/watch?v=0r6eyffaAEQ</li></ul>

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