Crispy Maple-Mustard Chicken
with Roasted Potato Wedges & Carrots
- Wheat
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)?
Ingredients
12 ounce
Potatoes
1 tablespoon
Fry Seasoning
12 ounce
Carrot
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 tablespoon
Maple Syrup
12 ounce
Chicken Cutlets
6 teaspoon
Dijon Mustard
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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.
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).
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the maple-mustard sauce, finding it deliciously tangy and sweet; some felt the mustard was too strong.
- Ease of prep: Customers appreciated the simple sheet pan cooking method, though many noted vegetables needed longer than the recipe stated.
- Suggestions: Consider starting potatoes and carrots earlier for better doneness; some recommend reducing mustard for a milder sauce.
- Leftovers: Several mentioned the dish reheated well, with some finding it even tastier the next day.
- Portions: Some felt potato quantities were insufficient, while others noted an abundance of carrots.
Reviews from our home cooks
First we had Crispy Maple-Mustard Chicken with roasted potato wedges & carrots.. and man oh man did we love this one!! 10/10 big time! The maple mustard dipping sauce was delicious and I love the panko coating that hello fresh does sometimes! It's yummy! They gave us a bait load of potatoes.. we loved it and devoured them!! Carrots were good and nicely roasted! Definitely would get this again!!
Maple mustard sauce on the crunch chicken was perfect! Better for the recipe to say to put in potatoes 20 mins before potatoes and chicken so they would be tender. Otherwise flavors were fabulous!
These were really good. I opted to pan fry the cutlets. I also cooked the potatoes and carrots together in a cast iron skillet. I like that pan roasted doesn't remove all of the moisture from the veg plus they brown nicely. It was just too hot to go the oven route. I had used 1 Dijon mustard and 1 maple syrup and mixed them together in a bowl. Then I dipped each cutlet into mixture, followed by the breadcrumbs coating both sides.
Delicious! Never would have thought to mix mustard and maple but it went so well together. Recommend a little longer baking time if you want the panko to really crisp up. But other than that absolutely perfect recipe
I was pleasantly surprised with the potatoes, they were crispy and tender and savory. I added a sprinkle of brown sugar to finish off the carrots and it was a great way to diversify this dish. The chicken crust was awesome!
The cooking timing was wrong. The potatoes and carrots should have had a head start to get more well done. Potatoes looked crispy in pic, but not in reality! Chicken was slightly overcooked and dry. Sauce helped.
The meal was delicious. I was actually surprised at how good the sauce was. Maple syrup and mustard sounded like a strange mix, but when combined with the chicken, everything came together in an excellent balance of flavors.
This was good. The maple mustard sauce was great. There was a lot of potatoes and carrots. More than 2 servings. Turned out good.
The maple mustard sauce was amazing! I could eat that on almost anything. The potatoes needed additional time to cook than the recipe called for, but overall a great meal!
Didn't want to use the oven so I diced the potatoes & carrots, made strips out of the chicken and cooked them together as a stir-fry with the ingredients. Was Excellent.
