Blue Cheese Panko Chicken with Hot Honey Carrots and Ranch Salad

This dish brings together the bold flavors of tangy blue cheese, crispy panko and tender chicken for a satisfying main course. The chicken cutlets are coated in a savory blue cheese and panko crust, then baked until golden and juicy. They’re served alongside roasted carrots tossed in a hot honey glaze that adds a sweet and spicy kick.

To balance the richness, a crisp ranch-dressed salad with baby lettuce and cucumber provides a cool, refreshing contrast. It’s a complete meal that’s both hearty and vibrant, perfect for a weeknight dinner or a special occasion.

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 unit Frank's Hot SauceView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

0.25 ounce Frank's Seasoning BlendView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

1.5 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 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 with rack in top position (and middle for 4 servings). Wash and dry produce. Trim, peel and cut carrots diagonally into ½-inch pieces. Trim lettuce and chop into bite-size pieces. Slice cucumber into rounds.
2. In a small bowl, combine honey and hot sauce; set aside. In a medium microwave-safe bowl, melt butter (30-45 seconds). Let cool slightly, then stir in panko, blue cheese and half the Frank’s Seasoning Blend.
3. Toss carrots on one side of a lightly oiled baking sheet with a drizzle of oil, salt and pepper. Roast on top rack for 5 minutes.
4. Meanwhile, pat chicken dry; season with remaining Frank’s Seasoning Blend, salt and pepper. Spread a thin layer of sour cream on top of each cutlet, then mound with panko mixture, pressing firmly. (Do not coat undersides.)
5. After carrots have roasted 5 minutes, remove sheet from oven. Place chicken, coated side up, on empty side of sheet. (For 4 servings, use a second oiled sheet on middle rack.) Return to oven and roast until chicken is golden and cooked through and carrots are tender, 15-18 minutes.
6. While chicken and carrots roast, in a large bowl, toss lettuce and cucumber with ranch dressing; season with salt and pepper.
7. Once carrots are done, toss them on the baking sheet with the hot honey mixture. Divide chicken, carrots and salad among plates.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute blue cheese with feta or goat cheese for a different flavor profile, but the texture may vary slightly.

Can I make this dish ahead of time?

The chicken and carrots are best enjoyed fresh from the oven. However, you can prep the vegetables and dressing in advance.

What can I serve as a side instead of carrots?

Roasted asparagus or green beans would work well or you could serve the chicken with a simple side salad.