Honey Dijon Crunch Chicken Sheet Pan Dinner with Green Beans and Garlic Bread

This sheet pan dinner brings together all the best flavors: tangy honey Dijon, melty Monterey Jack and crispy fried onions atop tender chicken breasts. Roasted alongside fresh green beans and served with buttery garlic bread, it’s a complete meal that comes together on one pan.

The chicken stays juicy while the topping turns golden and crunchy. A simple garlic butter spread on toasted ciabatta rounds out the dish. Perfect for busy nights when you want something satisfying without a pile of dishes.

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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 Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Place 2 tablespoons butter (3 for 4 servings) in a small bowl to soften. Pat chicken dry with paper towels; season all over with salt and pepper. Arrange chicken on one side of a baking sheet (spread out for 4 servings). Brush tops with half the honey Dijon dressing (reserve the rest). Sprinkle Monterey Jack over chicken. Crush crispy onions in their package, then sprinkle over cheese, pressing gently to adhere. Roast on top rack for 7 minutes.
2. Meanwhile, wash and dry produce. Trim green beans if needed. After 7 minutes, remove sheet from oven. Toss green beans on empty side with a drizzle of oil, salt and pepper. (For 4 servings, leave chicken roasting; add green beans to a second baking sheet and roast on middle rack.) Return sheet to top rack and roast until green beans are tender and chicken is browned and cooked through, 12-15 minutes more.
3. While chicken roasts, combine softened butter with garlic powder to taste; season with salt and pepper. Halve ciabatta and toast. Spread cut sides with garlic butter. Cut each half diagonally.
4. Toss green beans with 1 tablespoon plain butter (2 for 4 servings) until melted; season with salt and pepper. Divide chicken, green beans and garlic bread between plates. Serve with remaining dressing 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 or increase the roasting time by 5-10 minutes.

What can I substitute for honey Dijon dressing?

Mix 2 parts honey with 1 part Dijon mustard and a splash of vinegar for a similar flavor.

Can I make this dairy-free?

Use dairy-free butter and omit the Monterey Jack cheese or substitute with a dairy-free shred.