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American Recipes
Crispy Maple Mustard Chicken

Crispy Maple Mustard Chicken

with Roasted Potato Wedges and Carrots

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Some say crispy panko-coated chicken is pretty tough to top. Those people clearly don’t know our chefs. They went and made crispy chicken 25x (a scientific number) more delicious by drizzling it with a lick-your-plate-style maple and mustard sauce. On the side, there’s seasoned potato wedges and crispy-edged roasted carrots. The best part? Everything comes together on one baking sheet in under 40 minutes. Because couldn’t we all use a little more time (and much fewer dishes to wash)?


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time35 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

4 unit


1 tablespoon

Fry Seasoning

¼ ounce

Panko Breadcrumbs


2 tablespoon

Maple Syrup

6 teaspoon

Dijon Mustard

12 ounce

Chicken Breast

Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2761 kJ
Calories660 kcal
Fat25 g
Saturated Fat10 g
Carbohydrate64 g
Sugar24 g
Dietary Fiber9 g
Protein40 g
Cholesterol150 mg
Sodium750 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Instructionsarrow up iconarrow up icon
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Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Trim and peel carrots, then slice into ½-inchthick pieces.

Season Panko
Season Panko

Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl and microwave until just melted, about 30 seconds. Stir in half the Fry Seasoning (you’ll use the rest later), pepper, and a large pinch of salt. Add panko; stir until evenly combined.

Make Maple Mustard
Make Maple Mustard

Microwave another 1 TBSP butter (2 TBSP for 4 servings) in a second small microwave-safe bowl until just melted, about 30 seconds. Add maple syrup, mustard, and a pinch of salt; stir until smooth. Reserve 1 TBSP of the mixture (2 TBSP for 4) for brushing onto chicken later.

Season Potatoes and Carrots
Season Potatoes and Carrots

Toss potatoes on a baking sheet with a large drizzle of olive oil, remaining Fry Seasoning, salt, and pepper. On a second baking sheet, toss carrots with a drizzle of olive oil, salt, and pepper. Push carrots to one side of baking sheet.

Step 5
Step 5

Pat chicken dry with paper towels, then season all over with salt and pepper. Place on other half of baking sheet with carrots. Evenly spread reserved maple mustard onto tops of chicken breasts, then sprinkle seasoned panko on top, pressing to adhere (no need to coat the underside).

Roast and Serve
Roast and Serve

Transfer chicken and carrots to middle rack and potatoes to top rack. Bake until chicken is golden brown and cooked through and veggies are tender, 20-25 minutes. Divide chicken, potatoes, and carrots between plates. Serve remaining maple mustard on the side for dipping or drizzling over chicken.