SEO/ Crispy Maple Mustard Chicken
W18 SEO/ with Roasted Asparagus & 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
1 tablespoon
Fry Seasoning
12 ounce
Potatoes
12 ounce
Carrot
12 ounce
Chicken Cutlets
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 tablespoon
Maple Syrup
6 teaspoon
Dijon Mustard
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Butter
(Contains: Milk)
1 tablespoon (tbsp)
Olive Oil
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the maple-mustard combo, finding it deliciously sweet and tangy; some compared it to Chick-fil-A sauce 🍗.
- Ease of prep: Customers appreciated the simple one-pan cooking method, though some found veggie and chicken cooking times mismatched.
- Suggestions: Consider adding more maple syrup for stronger flavor; slice carrots thinner and cook longer for better texture.
- Leftovers: The chicken reheated well, but potato wedges didn't keep their crisp texture the next day.
- Sides: Several wished for more veggie variety beyond potatoes and carrots; green vegetables were often requested.
Reviews from our home cooks
Never would have thought to use Maple syrup in a sauce for chicken - delicious with mustard and melted butter added in. For 2nd day I used my own maple syrup and whipped up the sauce. Not enough maple syrup for 2 portions.
Absolutely amazing! The mustard flavor coming in over the maple and it NOT being too sweet was a huge plus.
I loved the maple mustard sauce and breaded chicken. It is similar to chicken from a fast-food place, but more healthy
Tasty and easy. Just enough maple mustard flavor without overwhelming.
The carrots could stand to cook a little longer (or be cut a little thinner). Additionally, the maple mustard sauce congealed while I was waiting for the food to cook and I had to reheat it.
I don't like mustard and yet I loved this chicken! A unique flavor combination that was delicious.
I really enjoyed all aspects of this meal. I loved the mustard coating for the chicken. Yummy! And the sides were very good as well.
Dipping sauce (leftover from glazing chicken) was awesome - my daughter said it reminded her of Chick-Fil-A honey mustard sauce! Not sure what I need to do to get the potato wedges crispier. Baked well, but I prefer more of a "snap" on the outside.
Love the combination of sweet from the maple syrup and spice from the mustard.
Combination of sweet/tangy with the mustard sauce was the best part.
