This tasty drowned sandwich makes a simple supper that your family will enjoy. These are devoured by my kids!
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 Yukon Gold potatoes, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon seasoned salt
- 1 (10 ounce) package frozen corn
- 1 small onion, chopped
- 2 tablespoons salted butter, melted
- 1 serving cooking spray
- 4 thinly sliced chicken breasts
- 1 pinch salt and ground black pepper to taste
- ¼ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 cup seasoned bread crumbs
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Add potatoes, olive oil, and seasoned salt to a resealable plastic bag. Seal and toss to coat. Arrange potatoes on one third of a sheet pan.
- Combine corn, onion, and butter in a bowl. Mix well so butter is incorporated all the way through. Spray the other side of the sheet pan with cooking spray and add the corn mixture, leaving space for chicken breasts.
- Bake potatoes and corn in the preheated oven for 15 minutes.
- Meanwhile, season chicken with salt and pepper on both sides. Mix mayonnaise, mustard, and honey together. Place bread crumbs in a separate bowl. Dip chicken in the honey mustard mixture, then dredge in the bread crumbs.
- Remove sheet pan from the oven. Toss the corn mixture and flip the potatoes. Spray the center of the pan with cooking spray and add the chicken breasts.
- Continue baking until chicken is no longer pink in the center, about 20 minutes.
Nutrition Facts
| Calories | 637 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 85 mg |
| Dietary Fiber | 6 g |
| Protein | 33 g |
| Saturated Fat | 8 g |
| Sodium | 1075 mg |
| Sugars | 9 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
Super easy and tasty. I used red potatoes since I had those and regular size chicken breasts. The potatoes and the chicken came out very tasty. My corn was a little too cooked for me… was chewy rather than tender. Next time I will add that after the potatoes. Make extra sauce to dip things in!!
The chicken was moist, the corn tasty and the potatoes cooked through! Not to mention that clean up was a cinch! What is not to love? Next time I would put my potatoes in a little ahead of time only because we like them nice and brown. Also recommend drizzling the melted butter on top of the corn (thawed) once it is on the pan because you simply cannot mix melted butter with cold corn, it becomes a corn ball. I wasn’t crazy about the mayo, Dijon and honey blend but that could simply be a difference in taste preferences so I would greatly recommend others do this as written. Actually I would encourage anyone looking at this recipe to give it a try, it is worth it. Will definitely be doing this again just changing the chicken dip. Thanks for the recipe.