Honey Dijon Onion Crunch Chicken with Roasted Green Beans and Baby Potatoes

This hearty chicken dish is a breeze to put together, thanks to the oven-ready tray that keeps cleanup to a minimum. You’ll top the chicken with honey Dijon dressing, melty Monterey Jack cheese and a fried onion coating that crisps up to golden perfection as it bakes.

Buttery baby potatoes and roasted green beans complete the meal, making it a satisfying dinner that’s both easy and delicious. Perfect for busy weeknights when you want a homemade meal without the hassle.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Oven-Ready TrayView 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

12 ounce Microwavable Multicolor Baby PotatoesView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce (except potatoes). Pat chicken dry with paper towels and season all over with salt and pepper; place in center of oven-ready tray. Place 1 tablespoon dressing in a small bowl; reserve remaining dressing in a separate small bowl for serving. Brush tops of each chicken cutlet with ½ tablespoon dressing. Sprinkle with Monterey Jack cheese. Using your hands, finely crush crispy fried onions in their package; sprinkle over cheese, pressing to adhere.
2. Arrange green beans around chicken in tray. Drizzle oil over green beans and season with half the garlic powder, salt and pepper. Roast on middle rack until green beans are tender and chicken is cooked through, 20-25 minutes.
3. When chicken has about 8 minutes left, place sealed potato bag front side down in the microwave; microwave 5 minutes. Let bag cool in microwave for 2 minutes. Alternatively, transfer potatoes to a medium microwave-safe bowl, cover tightly with plastic wrap and microwave until tender, about 5 minutes. Carefully open bag (watch out for steam!) and add remaining garlic powder, 1 tablespoon butter, a pinch of salt and pepper. Toss until potatoes are evenly coated.
4. Divide chicken, green beans and potatoes between plates. Serve with reserved dressing on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute Monterey Jack with cheddar, mozzarella or any melting cheese.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F and the juices run clear.

Can I prepare this dish ahead of time?

It’s best enjoyed fresh, but you can prep the ingredients ahead and assemble just before baking.