Crispy Caesar Chicken with Herby Potato Wedges and Roasted Green Beans

Transform the classic Caesar salad into a hearty, satisfying dinner with this crispy chicken recipe. Chicken cutlets are brushed with creamy Caesar dressing, then coated with a crunchy panko and Parmesan crust and baked until golden. Alongside, potato wedges are roasted with a herby ranch-inspired spice blend and green beans are sautéed with garlic until tender.

This dish brings all the familiar flavors of Caesar salad-tangy dressing, savory Parmesan and crisp textures-to a warm, comforting plate. It’s an easy oven-baked meal that comes together in under an hour, perfect for a weeknight dinner that feels special.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Ranch SpiceView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1.5 ounce Caesar DressingView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to middle and top positions and preheat oven to 425°F. Wash and dry produce. Cut potatoes into 1/2-inch-thick wedges. Trim green beans if necessary.
2. Toss potatoes on a baking sheet with a drizzle of oil, half the Ranch Spice (you’ll use the rest in the next step), salt and pepper. Roast on middle rack until browned and tender, 20-25 minutes.
3. In a medium bowl, combine panko, half the Parmesan, half the garlic powder, remaining Ranch Spice, a drizzle of olive oil, salt and pepper.
4. Lightly oil a second baking sheet. Pat chicken dry with paper towels; season with salt and pepper. Place chicken on prepared sheet. Evenly brush tops with a thin layer of dressing (save the rest for serving). Mound coated sides with panko mixture, pressing to adhere (no need to coat the undersides). Roast chicken on top rack for 10 minutes (you’ll finish the chicken in step 5).
5. Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add green beans and cook, stirring occasionally, until lightly browned and softened, 6-8 minutes. Season with remaining garlic powder, salt and pepper. Remove pan from heat.
6. Once chicken has roasted 10 minutes, remove sheet from oven. Carefully sprinkle remaining Parmesan over chicken. Return to top rack until chicken is browned and cooked through and Parmesan is golden brown, 6-10 minutes more. TIP: Keep a close eye on the cheese to avoid burning.
7. Divide chicken, green beans and potato wedges between plates. Drizzle remaining dressing over chicken (or serve on the side for dipping).

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for quicker cooking.

What can I substitute for ranch spice?

You can make your own ranch seasoning blend with dried dill, parsley, garlic powder, onion powder, salt and pepper. Or use a store-bought ranch seasoning mix.

Can I prepare this dish ahead of time?

You can prep the vegetables and panko mixture in advance. However, for best results, bread and bake the chicken just before serving to maintain crispiness.