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Stuffed Dijon Chicken Sheet Pan Supper

Another season, another sheet pan supper. That’s right, these one-pan meals aren’t going anywhere anytime soon. Let’s revisit why we love them so much, shall we? You’re cooking everything on one pan, so there’s minimal cleanup (no complaints here). They’re also easily customizable. Switch out your protein and vegetables to cater to the picky eater in the family or change your recipes with the seasons – like we did for this autumnal, apple-licious sheet pan supper.

To make this seasonal supper, first heat your toaster oven (or standard oven) to 425 degrees. Spray a baking sheet with nonstick spray then arrange sweet potatoes on the pan. You’ll want to give them about a 10 minute head start before the chicken goes in.

While the sweet potatoes roast, cut a long pocket into each of the chicken breasts. Spread dijon mustard into the pockets, then stuff with smoked provolone, spinach, and tangy granny smith apple slices (or whichever variety you picked during your annual trip to the apple orchard). Top with a simple mixture of panko breadcrumbs, oil, salt, and pepper.

Remove the baking pan after 10 minutes and place the chicken breasts on top of the potatoes. Bake for an additional 25 to 30 minutes until the potatoes are fork tender and the panko topping is golden brown.

The apples hidden inside the chicken and the sweet potatoes served alongside paint a portrait of autumn on the plate. The smoky provolone adds a salty surprise that’s a perfect match for the sweet apples. All this dish is missing is a cool fall night to enjoy it on.

Stuffed Dijon Chicken Sheet Pan Supper

Author: Hamilton Beach Test Kitchen


  • 1 medium sweet potato, peeled and cut into ½-inch cubes
  • 2 (8 ounces each) boneless, skinless chicken breasts
  • 1 teaspoon Dijon style mustard, divided
  • 2 thin slices smoked provolone, cut in half diagonally
  • 1/2 cup fresh baby spinach, divided
  • 1/2 small Granny Smith apple, thinly sliced
  • 2 tablespoons panko crumbs
  • 1 1/2 teaspoons olive oil
  • 1/2 teaspoon salt
  • ¼ teaspoon coarse black pepper


  1. Heat toaster oven to 425°F. Spray baking pan with nonstick cooking spray. Arrange sweet potatoes in an even layer in pan.
  2. Bake 10 minutes.
  3. Meanwhile, cut a long pocket, leaving space on the opposite side of each chicken breast. Spread ½ teaspoon mustard in each pocket.
  4. Fill each pocket with 2 slices of cheese, half of the spinach and half of the apple slices.
  5. Remove baking pan from oven and place chicken over sweet potatoes.
  6. In a small bowl, stir together panko crumbs, oil, salt and pepper. Spread half of the mixture over top of each breast.
  7. Bake 25 to 30 minutes or until sweet potatoes are tender and chicken is cooked through.

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