One pan. Zero stress. 100% flavor. You’ll love this sheet pan dinner!
Who needs takeout when you can whip up this golden-crispy chicken and caramelized sweet potato situation right at home?
Crispy on the outside, juicy on the inside, and those sweet potatoes? Straight-up candy vibes.
The kind of dinner that makes you feel like the best cook and hostess without the mess.
Start by mixing the breadcrumbs with the spices.
Beaten egg whites are a little secret ingredient here.
Dip chicken thighs into beaten egg whites.
Then coat in breadcrumb mixture.
Place on a parchment-lined baking sheet.
Now let’s prep the sweet potatoes. There’s no need to peel.
Toss cubed sweet potatoes with oil, maple syrup, smoked paprika, garlic powder, chili powder, salt, and pepper to taste.
Spread them evenly around the chicken on the baking sheet.
Drizzle a little oil over the chicken.
Roast for 30-35 minutes, flipping the sweet potatoes halfway through, until the chicken is golden, crispy, and fully cooked. Enjoy!
Sweet and Smoky Breaded Chicken Thighs with Maple Sweet Potatoes
Ingredients
- boneless skinless chicken thighs
- 1 cup panko breadcrumbs
- 2 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp chili powder
- salt and black pepper
- 2 egg whites, beaten
- 2 tbsp oil, for drizzling
For the Sweet Potatoes:
- 3 medium sweet potatoes, cleaned, dried and cubed
- 2 tbsp oil
- 2 tbsp pure maple syrup
- 1 tsp smoked paprika
- garlic powder
- ½ tsp chili powder
- salt and black pepper, to taste
Instructions
- Preheat to 400°F. Line a baking sheet with parchment paper.
- In a bowl, mix breadcrumbs with smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper.
- Dip chicken thighs into beaten egg whites, then coat in breadcrumb mixture. Place on prepared baking sheet.
- In a separate bowl, toss cubed sweet potatoes with oil, maple syrup, smoked paprika, garlic powder, chili powder, salt, and black pepper to taste. Spread them evenly around the chicken on the baking sheet.
- Drizzle a little oil over the chicken. Roast for 30-35 minutes, flipping the sweet potatoes halfway through, until the chicken is golden, crispy, and fully cooked.
Can this be done with regular potatoes?
Hi, Can I do this recipe with chicken cutlets?
Does it have to use 3 bowls???
This looks delicious!
Can I skip the maple syrup?
Don’t care for sweet sweet potatoes. They’re sweet enough as is
Can I use with regular culetes fried ?
How much chicken does this recipe call for?
Soooo good and yum
I made this with cutlets and skipped the sweet potatoes. Was delish! I baked it for about the same time I’d bake any cutlets / shnitzeo , I’d say on 350 for about 30-40 min turning half way.
Delicious! Everyone enjoyed! I did a bit less smoked paprika in the panko crumbs and a mix of Yukon and sweet potatoes… Thanks for another great recipe!
– adding that I made my breadcrumbs in a ziplock bag to simplify the cleanup process, just ensure that they get fully coated!
Made yesterday was delicious I used a mixture of regular potatoes and sweet worked out well just cut regular potatoes smaller . Thanks for another great dinner idea !
It was delicious! Thanks!
Delicious recipe! I used chicken steaks, so baked a little longer and I’m not a fan of smoky – I can’t even handle the smell – so I used regular paprika (so I guess this is not the best review since mine tasted different but we loved it!)
For the one who said they don’t like to make sweet potatoes sweeter, I didn’t find that the maple syrup made them sweet, it just added a great stickiness.
I served with corn ribs and salad and it was a great, easy and fast supper.
Thank you for great recipes!