Walnut-Crusted Chicken with Honey Dijon Sauce and Roasted Broccoli

Looking for a dinner that’s both quick and impressive? This walnut-crusted chicken is the answer. Coated in a crunchy walnut and panko crust, baked alongside tender broccoli and toasty cheesy ciabatta, it’s a complete meal on a single sheet pan. The honey Dijon dressing adds a savory-sweet finish that ties everything together.

Ready in just 30 minutes, this recipe is perfect for busy weeknights. The nutty crust keeps the chicken juicy, while the roasted broccoli and melted cheese on ciabatta round out the plate. Serve with extra dressing for dipping-it’s a crowd-pleaser that feels special without the fuss.

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Ingredients

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
2. Finely chop walnuts. In a shallow dish, combine chopped walnuts, panko breadcrumbs, fry seasoning and a pinch of salt and pepper.
3. Pat chicken cutlets dry and season with salt and pepper. Brush each cutlet with a little olive oil, then press into the walnut mixture to coat evenly. Place on one side of the prepared baking sheet.
4. Cut broccoli into small florets. Toss with remaining olive oil, salt and pepper. Spread on the baking sheet next to the chicken.
5. Slice ciabatta in half horizontally. Spread butter on cut sides and place on the baking sheet, buttered side up.
6. Bake for 15 minutes, until chicken is cooked through (internal temp 165°F) and broccoli is tender. Remove from oven.
7. Sprinkle Monterey Jack cheese over ciabatta halves and return to oven for 2-3 minutes, until cheese melts.
8. Meanwhile, in a small bowl, whisk together honey Dijon dressing and a squeeze of lemon juice.
9. Serve chicken and broccoli with cheesy ciabatta on the side. Drizzle honey Dijon sauce over chicken or serve as a dip.

Recipe Tips

FAQ

Can I use a different nut instead of walnuts?

Yes, pecans or almonds would work well. Just chop them finely to match the texture.

How do I store leftovers?

Store chicken, broccoli and ciabatta separately in airtight containers in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.

Can I make this dairy-free?

Use a dairy-free cheese alternative and substitute butter with olive oil or vegan butter.