Crispy Onion-Crusted Chicken with Mashed Potatoes and Honey Mustard

This crispy onion-crusted chicken is a delightful twist on classic honey mustard chicken. The chicken breasts are brushed with honey dijon dressing, then coated with a mixture of Monterey Jack cheese and crushed fried onions, creating a crunchy, flavorful crust. Roasted to perfection, the chicken stays juicy inside while the topping turns golden and crisp.

Serve it alongside creamy mashed potatoes and tender roasted green beans, with extra honey dijon dressing for dipping. This meal comes together in about 30 minutes, making it perfect for a busy weeknight dinner that feels special.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

ounce Green BeansView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and dry all produce. Dice potatoes into ½-inch pieces. Trim green beans if needed. Finely crush the crispy fried onions in their bag until they resemble breadcrumbs. Transfer to a small bowl and stir in the Monterey Jack cheese. Reserve 1 tablespoon of honey dijon dressing in another small bowl for brushing the chicken.
2. Place diced potatoes in a medium pot and cover with salted water by 2 inches. Bring to a boil and cook until tender, 15–20 minutes. Reserve ½ cup of the potato cooking water, then drain and return potatoes to the pot. Cover to keep warm.
3. Pat chicken cutlets dry with paper towels and season both sides with salt and pepper. Place chicken on one side of a baking sheet. Brush the tops with the reserved honey dijon dressing, then mound the onion-cheese mixture on top, pressing gently to adhere. Do not coat the undersides.
4. On the opposite side of the baking sheet, toss green beans with a drizzle of olive oil, salt, and pepper. Roast on the middle rack until chicken is cooked through (internal temperature 165°F) and green beans are browned and tender, 18–22 minutes. If the crust browns too quickly, loosely cover with foil. If green beans finish before chicken, remove them and continue roasting chicken.
5. While chicken roasts, mash the potatoes with sour cream, 2 tablespoons butter, and a generous pinch of salt until smooth. Add splashes of reserved potato cooking water as needed to reach desired consistency. Season with salt and pepper to taste.
6. Divide mashed potatoes, green beans, and chicken among plates. Serve with the remaining honey dijon dressing on the side for dipping.

Recipe Tips

FAQ

Can I use frozen green beans instead of fresh?

Yes, but thaw and pat them dry first to avoid excess moisture. Roast time may be slightly shorter.

What can I substitute for honey dijon dressing?

Mix equal parts honey and dijon mustard with a splash of olive oil and vinegar.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in the oven to maintain crispness.