Crispy Maple Mustard Chicken
with Roasted Potato Wedges & Carrots
- Wheat
- Milk
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 fewer dishes to wash)?
Ingredients
12 ounce
Yukon Gold Potatoes
12 ounce
Carrots
1 tablespoon
Fry Seasoning
¼ ounce
Panko Breadcrumbs
(Contains: Wheat)
2 tablespoon
Maple Syrup
2 tablespoon
Dijon Mustard
10 ounce
Chicken Cutlets
Not included in your delivery
1 tablespoon
Olive Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Trim, peel, and cut 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), a big pinch of salt, and pepper. Add panko and stir until evenly combined.
• Place 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 in step 5.
• 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, 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. • Roast until chicken is golden brown and cooked through and veggies are tender, 15-18 minutes. TIP: If chicken is done before veggies, remove from sheet and continue roasting veggies until browned and tender, 5-7 minutes more. • Divide chicken, potato wedges, and carrots between plates. Serve with remaining maple mustard on the side for dipping or drizzling.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the maple mustard sauce, calling it "delicious" and "incredible"; some found it too mustardy or sweet.
- Ease of prep: Customers appreciated the quick, easy sheet pan meal, though some noted longer veggie cook times than expected.
- Suggestions: Consider cooking veggies longer or starting them before the chicken; some preferred mashed potatoes or added glazed carrots.
- Leftovers: Several mentioned it reheated well for lunch the next day or made good leftovers.
- Texture: The crispy panko coating was a hit for many, though some found it didn't stick well or got soggy.
Reviews from our home cooks
My husband and I really liked the flavors of the maple mustard chicken, but my teenagers didn't like it at all. The "crispy" topping was mushy, maybe due to using too much "sauce" on top of the chicken but it was not crispy at all. Also, the seasonings on the potatoes could have used a bit more pazaz. We ended up with 3 very thinly sliced portions of chicken, and then one that was shorter and 2 or 3 times thicker. This made it harder to estimate cooking times, and some of the thinner portions got too dry.
Loved this recipe! That Maple Mustard sauce is just so delicious with the crispy chicken. Loved that we had a good amount and quality of carrots and potatoes, too.
The Crispy Maple Mustard Chicken was absolutely delicious! The sides paired well, but would have been better with more of the maple/mustard glaze to dunk them in.
All of the roasted veggies taste great, but the carrots were better than I expected after eating only those bite-sized carrots for so long. The mustard-maple flavor on the crispy topping for the chicken is especially good.
This recipe was really good. The carrots were delicious and the mustard maple chicken tasted like honey mustard pretzels. Super yum and reheated well for lunch next day
Chicken was tender and baked nicely in the oven. Personally, less mustard would have allowed the maple syrup flavor to be more evident. The roasted potatoes and carrots were delicious. I would order this meal again.
The crispy chicken was very good and the maple mustard sauce was very tangy. I even dipped the potatoes and carrots in the mustard sauce.
So, so, SO good. That maple/mustard sauce was amazing. Due to a "derp" move on my part, I accidentally ordered meals with potato wedges as a side for every single meal this week. So, instead of "wedging" these, I boiled them and mashed them. Thanks to the techniques I've learned with my other HelloFresh meals, I was able to flex, adapt, and come up with an amazing side.
This was DELICIOUS! Got eaten so quickly! Chicken with the maple mustard was a combo I will definitely be repeating. Not to mention this was one of the quicker hello fresh meals I've made because I could just toss it in the oven and walk away
Very tasty! I liked the subtle maple mustard taste in the chicken. However, there isn't really room for the chicken and carrots on one baking sheet when making it for four people, so the carrots got steamed more than roasted. It was still yummy, though.
