Crispy Panko Sesame Chicken with Garlic Green Beans and Spicy Mayo

Get ready for a dinner that’s big on crunch and flavor without the fuss. This oven-baked chicken features a golden panko and sesame seed crust that crisps up beautifully as it roasts over a bed of garlicky green beans. The result is juicy chicken, tender beans and a satisfying texture in every bite.

Serve it all with fluffy microwavable rice and a drizzle of spicy mayo for a creamy, tangy kick. With just 5 minutes of prep, the oven does the heavy lifting, making this an ideal weeknight meal that feels special.

Log in to save recipes and build weekly shopping lists.

Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable RiceView ingredient guideLike ingredientDislike ingredient

1 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

4 tablespoon Spicy MayoView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView 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

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in the middle. Wash and dry produce. Trim green beans if needed. In the oven-ready tray, toss green beans with a drizzle of cooking oil, half the garlic powder, salt and pepper.
2. In a small bowl, combine panko, sesame seeds, olive oil and a pinch of salt and pepper. Pat chicken cutlets dry and season all over with remaining garlic powder, salt and pepper. Arrange chicken on top of green beans in the tray. Brush tops of chicken with mayonnaise, then mound the panko mixture on top, pressing firmly to adhere (no need to coat the undersides). Roast until green beans are tender, topping is golden and chicken is cooked through, 20-25 minutes.
3. When chicken has about 5 minutes left, empty microwavable rice into a medium microwave-safe bowl, breaking up any clumps. Add 3 tablespoons water. Cover tightly with plastic wrap and microwave until rice is tender and warmed through, 1½-2 minutes. Fluff with a fork and stir in butter. Season with salt and pepper if desired.
4. Divide chicken, green beans and rice among plates. Drizzle spicy mayo over chicken and serve.

Recipe Tips

FAQ

Can I use fresh green beans instead of trimmed ones?

Yes, just trim the ends before tossing with oil and seasonings.

What can I substitute for spicy mayo?

Mix regular mayonnaise with sriracha or hot sauce to taste.

Can I prepare this dish ahead of time?

The chicken and green beans are best roasted fresh, but you can prep the panko mixture and trim the beans in advance.