Honey Mustard Chicken Sheet Pan Dinner with Potatoes and Corn

Preheat your oven to 375 degrees F (190 degrees C). (5 minutes)

In a large resealable plastic bag, combine the potato wedges, olive oil, and seasoned salt. Seal the bag and toss vigorously to ensure the potatoes are evenly coated. Arrange the potatoes in a single layer on one third of a large sheet pan. (5 minutes)

In a medium bowl, combine the frozen corn kernels, chopped onion, and melted butter. Mix well to distribute the butter evenly. Spray another third of the sheet pan with cooking spray and spread the corn mixture in an even layer, leaving space for the chicken. (5 minutes)

Place the sheet pan with the potatoes and corn into the preheated oven and bake for 15 minutes. (15 minutes)

While the potatoes and corn are baking, prepare the chicken. Season both sides of the chicken breasts generously with sea salt and freshly ground black pepper. (3 minutes)

In a shallow dish, whisk together the mayonnaise, Dijon mustard, and honey until smooth and well combined. Place the seasoned panko bread crumbs in a separate shallow dish. (2 minutes)

Dip each chicken breast into the honey mustard mixture, ensuring it is fully coated. Then, dredge the chicken in the seasoned panko bread crumbs, pressing gently to help the crumbs adhere. (5 minutes)

Remove the sheet pan from the oven. Toss the corn mixture and flip the potatoes to ensure even browning. Spray the remaining space in the center of the pan with cooking spray. Arrange the breaded chicken breasts on the prepared space. (5 minutes)

Return the sheet pan to the oven and continue baking until the chicken is cooked through and no longer pink in the center, about 20 minutes. A meat thermometer inserted into the thickest part of the chicken should register 165 degrees F (74 degrees C). (20 minutes)

Remove the sheet pan from the oven and let the dish rest for 5 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. (5 minutes)