Crispy Maple Dijon Chicken with Garlic Potatoes & Broccoli
Maple Dijon chicken is topped with a buttery seasoned Panko crust and roasted alongside garlic red potatoes and broccoli for an easy complete dinner. A sweet, maple-forward Dijon sauce gives the chicken plenty of flavor, while the seasoned breadcrumbs bake up golden and crispy. It's a simple, cozy meal that's perfect for busy weeknights or an easy family dinner.
Ingredients
Chicken
Maple Dijon Sauce
Crispy Panko Topping
Garlic Red Potatoes
Garlic Broccoli
How to make Maple Dijon Chicken
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Start the potatoes
Preheat the oven to 400°F.
Lightly grease a large rimmed sheet pan or line it with parchment paper.
Add the quartered red potatoes to the pan. Toss with the olive oil, garlic powder, onion powder, salt, black pepper, and parsley.
Spread the potatoes out in a single layer on one side of the pan.
Roast for 15 minutes while you prepare the chicken.
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Make the maple Dijon sauce
In a medium bowl, whisk together the maple syrup, Dijon mustard, mayonnaise, apple cider vinegar, minced garlic, garlic powder, black pepper, and salt until smooth.
Before the sauce comes in contact with the raw chicken, reserve about 1/3 cup in a separate bowl. You'll use this as the finishing sauce.
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Make the crispy Panko topping
In another bowl, combine the Panko breadcrumbs, salt, onion powder, garlic powder, paprika, and black pepper.
Add the melted salted butter and olive oil.
Toss until the Panko is evenly coated. The mixture should be moist but still loose and crumbly.
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Prepare the chicken
Pat the chicken breasts dry. If they're especially thick, gently pound them to an even thickness so they cook at approximately the same rate.
Season both sides with salt and black pepper.
After the potatoes have roasted for 15 minutes, remove the sheet pan from the oven and stir the potatoes.
Place the chicken breasts on the open portion of the pan.
Spread a generous layer of the maple Dijon sauce over the top of each chicken breast.
Divide the Panko mixture evenly between the chicken breasts and gently press it onto the maple Dijon sauce.
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Begin baking the chicken
Return the pan to the oven.
Bake the chicken and potatoes for 10 minutes before adding the broccoli.
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Add the broccoli
While the chicken begins cooking, toss the broccoli florets with olive oil, garlic salt, and black pepper.
After the chicken has baked for 10 minutes, remove the pan from the oven.
Add the broccoli to the remaining open space on the sheet pan and give the potatoes a quick stir.
Return everything to the oven.
Bake for another 10–15 minutes, or until the chicken reaches an internal temperature of 165°F, the potatoes are fork-tender, and the broccoli is roasted to your liking.
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Finish the maple Dijon sauce
While the chicken finishes cooking, add the reserved clean maple Dijon sauce to a small saucepan.
Warm over medium-low heat and gently simmer for 2–3 minutes, stirring frequently.
The sauce should become slightly thicker while maintaining that strong maple flavor.
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Rest and serve
Let the chicken rest for approximately 5 minutes.
Serve the crispy maple Dijon chicken with the garlic red potatoes and roasted broccoli.
Spoon the warm maple Dijon sauce around the chicken or serve it on the side so the Panko topping stays crisp.
Note
This is a maple-forward sauce.
The recipe intentionally uses twice as much maple syrup as Dijon mustard. You'll taste the maple first, with Dijon adding tang and balancing the sweetness.
Use pure maple syrup.
Since maple is one of the primary flavors, pure maple syrup will give you the best flavor.
Don't skip the potato head start.
The potatoes need more cooking time than the chicken and broccoli, so roasting them for 15 minutes first helps everything finish at approximately the same time.
Keep the Panko on top.
There's no need to bread the entire chicken breast. Keeping the Panko on top exposes it to the oven heat and gives you a crispier crust.
Don't cover the finished Panko with sauce.
Serve the extra maple Dijon sauce alongside or underneath the chicken so the crust stays crispy.
Watch your chicken thickness.
Very thick chicken breasts may take longer than 25 minutes. Use the internal temperature rather than cooking time alone to determine when they're finished.
For extra-crispy Panko:
Broil the chicken for 1–2 minutes at the end of cooking.
Gluten-Free Option
Replace the regular Panko with gluten-free Panko breadcrumbs.
Check your Dijon mustard and other packaged ingredients for gluten-containing ingredients or cross-contact as needed.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for 3–4 days.
If possible, store any remaining maple Dijon sauce separately.
For the best texture, reheat the chicken in a 375°F oven or air fryer until heated through. This helps bring some of the crispness back to the Panko topping.
The microwave will work, but the Panko will soften.
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