Baked Cheesy Chicken with Bacon Green Beans and Potato Wedges

This oven-baked chicken recipe delivers all the crunch and flavor of fried chicken without the mess. A cheesy panko crust made with Monterey Jack and ranch seasoning turns golden brown in the oven, keeping the chicken tender and juicy. Paired with smoky bacon green beans, crispy potato wedges and a zesty Sriracha mayo, it’s a complete meal that comes together in just 35 minutes.

Perfect for busy weeknights, this dish uses simple ingredients and minimal prep. The potatoes get a head start in the oven while you prepare the chicken and everything finishes at the same time. Serve the chicken sliced alongside the vegetables and dipping sauce for a satisfying dinner that feels special but is surprisingly easy.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Ranch SpiceView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

2 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 produce (except green beans). Cut potatoes into ½-inch-thick wedges.
2. Heat a medium dry pan over medium-high heat. Add bacon; cook, turning occasionally, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate. Once cool, roughly chop.
3. Place 1 tablespoon butter in a small microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko, Monterey Jack, half the Ranch Spice, salt and pepper.
4. In a large bowl, toss potatoes with a drizzle of olive oil, remaining Ranch Spice, salt and pepper. Spread on one side of a baking sheet. Roast on top rack for 5 minutes.
5. Meanwhile, pat chicken dry; season with salt and pepper. Spread tops with 1 teaspoon mayonnaise each. Mound with panko mixture, pressing firmly.
6. After 5 minutes, remove sheet from oven. Carefully add chicken to empty side. Roast until potatoes are golden and chicken is cooked through, 15-18 minutes more.
7. When 5 minutes remain, pierce bag of green beans with a fork; place on a plate. Microwave until tender, 1-2 minutes. Transfer to a medium bowl; toss with 1 tablespoon butter, salt and pepper.
8. In a small bowl, combine remaining mayonnaise with Sriracha to taste.
9. Slice chicken crosswise. Divide chicken, potato wedges and green beans among plates. Sprinkle bacon over green beans. Serve with Sriracha mayo on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness and adjust cooking time accordingly.

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs and ensure your ranch seasoning is gluten-free.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.