This Maple Glazed Chicken is the perfect combination of sweet and savory with a crispy, golden exterior. The chicken is coated in a delicious maple-mustard sauce, then rolled in crunchy homemade breadcrumbs. Paired with roasted potatoes and carrots, this dish is a complete sheet pan dinner. The vegetables are tossed in olive oil, salt, and pepper before being roasted to tender perfection. Simple and quick, this one pan meal for one is perfect for busy nights when you want an easy home cooked meal.
Check out more favorite chicken dinners including pan fried chicken drumsticks, a mini chicken divan casserole , honey chicken stir fry, elegant and easy chicken in a creamy mushroom sauce or how about this slow cooker tuscan chicken!

Ingredients and Notes

How to Make Crispy Maple Glazed Chicken
The full ingredient list and amounts can be found in the recipe card at the end of this post.
- Start by preheating your oven to 425°F , adjust racks to the middle position. Next, cut the potatoes and carrots.
- Melt the half of the butter,add a pinch of salt and pepper and add the breadcrumbs until combined.
- In a separate bowl melt the remaining butter and stir in one tablespoon maple syrup, one tablespoon Dijon mustard, and a pinch of salt. Stir until all crumbs are moist.


- In a small bowl, toss the potatoes and carrots with tablespoon of olive oil, salt, and pepper and arrange on the baking sheet.
- Coat the chicken breast with the maple mustard sauce and coat with the breadcrumbs. Place on the baking sheet (<affiliate link to my favorite mini sheet pan) opposite the carrots and potatoes.
- Bake for 25-30 minutes until the chicken is golden brown and cooked through, and the veggies are tender. Check that the chicken’s temperature reaches 165°F at the thickest point using an instant-read thermometer.

Easy Way to Make Homemade Breadcrumbs
If you don’t use breadcrumbs often, avoid waste and only make how much you will use for the recipe.

- Toast 1 or 2 slices of bread- 1 slice will give you about 1 tablespoon of breadcrumbs.
- Let cool and cut up into small pieces.
- Place in a Ziploc bag and use a rolling pin to crush the toast into a fin fine crumb.
You can also use a food processor to pulverize the toast into crumbs, but because I’m only using two slices of toast, it’s just as easy and less clean up to use the bag and rolling pin method.
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Crispy Maple Glazed Chicken
Ingredients
- 1 small red potatoes cut into wedge
- 1 small carrot sliced
- 2 tablespoon breadcrumbs
- 1 tablespoon maple syrup
- 1 tablespoon dijon mustard
- 6 ounce boneless skinless chicken breast
- 1 tablespoon olive oil
- 1 tablespoon butter
- Pinch salt
- Pinch black pepper
Instructions
- Preheat your oven to 425°F and adjust racks to the middle position.
- Cut the potatoes into ½-inch wedges and the carrots into ½-inch-thick diagonal pieces.
- Melt the half of the butter in a microwave-safe bowl for 20-30 seconds. Stir in a pinch of salt, pepper, and breadcrumbs until combined.
- In a separate small microwave-safe bowl, melt the remaining half of the butter for 20-30 seconds. Add maple syrup, mustard, and a pinch of salt. Stir until smooth.
- In a small bowl toss the potatoes and carrots with olive oil, salt, and pepper and arrange on the baking sheet.
- Coat the chicken with the maple mustard sauce and coat with the breadcrumbs. Place on the baking sheet opposite the carrots and potatoes.
- Roast for 25-30 minutes until the chicken is golden brown and cooked through, and the veggies are tender. If the chicken finishes before the veggies, remove it from the oven and continue roasting the veggies for an additional 3-5 minutes.
Nutrition Disclaimer
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below is an estimate only and provided as a general guide only.