Crispy Maple-Mustard Chicken
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Crispy Maple-Mustard Chicken

Crispy Maple-Mustard Chicken

with Roasted Potato Wedges & Carrots


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)?

Family Friendly

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

Total Time35 minutes


serving amount

12 ounce

Yukon Gold Potatoes

12 ounce


1 tablespoon

Fry Seasoning

¼ ounce

Panko Breadcrumbs

(Contains Wheat)

2 tablespoon

Maple Syrup

2 tablespoon

Dijon Mustard

12 ounce

Chicken Breasts

Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2720 kJ
Calories650 kcal
Fat25 g
Saturated Fat10 g
Carbohydrate64 g
Sugar24 g
Dietary Fiber9 g
Protein40 g
Cholesterol150 mg
Sodium630 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.


Small Bowl
Baking Sheet
Paper Towel



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, peel, and slice carrots on a diagonal into ½-inch-thick pieces.

Season Panko

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

Make Maple Mustard

Place another 1 TBSP butter (2 TBSP for 4 servings) in a second small microwave-safe bowl; microwave until just melted, 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

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

Coat Chicken

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

Finish 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 with remaining maple mustard on the side.