Honey Dijon Crunch Chicken with Green Beans and Garlic Bread

This honey Dijon crunch chicken is a surefire way to elevate your dinner routine. Chicken cutlets are brushed with a tangy-sweet honey Dijon dressing, topped with melty Monterey Jack cheese and finished with a crunchy layer of crispy fried onions. Baked to golden perfection, the chicken stays juicy inside while the crust becomes irresistibly crispy.

Pair it with tender green beans tossed in butter and slices of garlic bread for a complete meal that’s both satisfying and easy to prepare. The combination of flavors and textures makes this dish a winner any night of the week.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 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 the oven to 425°F with a rack in the middle position. Place 2 tablespoons of butter in a small bowl and let it come to room temperature. Pat the chicken cutlets dry with paper towels and season both sides with salt and pepper. Arrange the chicken on one side of a baking sheet.
2. Brush the tops of the chicken with 1/2 tablespoon of honey Dijon dressing each (reserve the remaining dressing for serving). Sprinkle Monterey Jack cheese evenly over the chicken. Crush the crispy fried onions in their package, then sprinkle them over the cheese, pressing gently to adhere.
3. Roast the chicken on the middle rack for 7 minutes. Meanwhile, wash and dry the green beans and trim the ends if needed. After 7 minutes, remove the baking sheet from the oven. Carefully toss the green beans on the empty side of the sheet with a drizzle of oil, salt and pepper. Return the sheet to the oven and roast until the green beans are tender and the chicken is browned and cooked through, about 12-15 minutes more.
4. While the chicken and green beans roast, combine the softened butter with garlic powder to taste and season with salt and pepper. Halve the ciabatta and toast it. Spread the cut sides with the garlic butter, then cut each half diagonally.
5. Toss the roasted green beans with 1 tablespoon of plain butter until melted. Season with salt and pepper. Divide the chicken, green beans and garlic bread among plates. Serve with the remaining honey Dijon dressing on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute Monterey Jack with mozzarella, provolone or a mild cheddar for a different flavor.

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. The crust should be golden brown.

Can I make this recipe ahead of time?

It’s best enjoyed fresh, but you can prepare the garlic butter and trim the green beans in advance. Assemble and bake just before serving.