Crispy Ranch Chicken with Cheesy Panko Crust, Potato Wedges and Green Beans

This all-in-one dinner brings together crispy, cheesy chicken with golden potato wedges and tender green beans. The chicken cutlets are topped with a flavorful mixture of panko, Monterey Jack cheese and ranch seasoning, then baked until golden and crunchy. Meanwhile, the potatoes roast alongside, soaking up the savory spices.

Serve with a quick sriracha-spiked mayo for dipping and you have a complete meal that’s both satisfying and easy to prepare. Perfect for busy weeknights when you want something delicious without a lot of fuss.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Ranch SpiceView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions. Preheat oven to 425°F. Wash and dry all produce except green beans. Cut potatoes into ½-inch-thick wedges.
2. Place 1 tablespoon butter (2 tablespoons for 4 servings) in a small microwave-safe bowl; microwave until melted, about 30 seconds. Stir in panko, Monterey Jack cheese, half the ranch spice, salt and pepper.
3. Toss potato wedges on one side of a baking sheet with a drizzle of olive oil, remaining ranch spice, salt and pepper. Roast on top rack for 5 minutes. (For 4 servings, spread potatoes across entire sheet; roast for 20-25 minutes.)
4. Pat chicken cutlets dry with paper towels; season all over with salt and pepper. Place on a plate. Spread tops of chicken with 1 teaspoon mayonnaise each (reserve rest). Mound panko mixture on top, pressing firmly to adhere (do not coat undersides). After potatoes have roasted 5 minutes, remove sheet from oven; carefully place chicken coated sides up on empty side of sheet. Roast until potatoes are golden and tender and chicken is cooked through, 15-18 minutes more. (For 4 servings, place chicken on a second sheet and roast on middle rack.)
5. When chicken and potatoes have about 5 minutes left, pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. (No microwave? Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Transfer to a medium bowl and toss with 1 tablespoon butter, salt and pepper. In a small bowl, combine remaining mayonnaise and sriracha to taste.
6. Divide chicken, potato wedges and green beans between plates. Serve with spicy mayo on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, you can substitute Yukon Gold potatoes with other waxy potatoes like red potatoes or fingerlings. Avoid starchy potatoes like Russets as they may not hold their shape as well.

Can I make this dairy-free?

You can try using dairy-free butter and cheese alternatives, but the texture and flavor may vary. The panko crust might not brown as well without the cheese.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain crispiness.