Crispy Baked Chicken with Monterey Jack and Ranch

This oven-baked chicken delivers all the crunch of fried chicken without the mess. A mixture of panko breadcrumbs, Monterey Jack cheese and ranch seasoning creates a golden, cheesy crust that stays juicy inside. Paired with roasted carrots and crispy potato wedges, it’s a complete meal that comes together in about 35 minutes.

The real star might be the quick Sriracha mayo-just two ingredients stirred together for a creamy, spicy dip. Whether you’re looking for a weeknight dinner or a crowd-pleaser, this recipe is simple enough for any home cook.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Ranch SpiceView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces.
2. Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko, Monterey Jack, half the Ranch Spice (reserve the rest), salt and pepper.
3. Toss potatoes on one side of a baking sheet with a large drizzle of oil, remaining Ranch Spice, salt and pepper. Toss carrots on empty side with a drizzle of oil, salt and pepper. (For 4 servings, divide between 2 sheets; roast potatoes on top rack and carrots on middle rack for 20-25 minutes total.) Roast for 5 minutes (you’ll add more to the sheet then).
4. Meanwhile, pat chicken dry with paper towels; season all over with salt and pepper. Place on a plate. Spread tops of chicken with 1 tsp mayonnaise each (use the rest later). Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides). Once potatoes and carrots have roasted 5 minutes, remove sheet from oven. Push veggies to one side of pan. Carefully place chicken, coated sides up, on empty side. (For 4 servings, leave potatoes and carrots roasting; add chicken to a third sheet and roast on middle rack.) Roast until potatoes and carrots are golden brown and tender and chicken is cooked through, 15-20 minutes more.
5. In a second small bowl, combine remaining mayonnaise with Sriracha to taste.
6. Divide chicken, potato wedges and carrots between plates. Serve with Sriracha mayo on the side for dipping.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for faster cooking.

Can I make this recipe gluten-free?

Absolutely. Substitute the panko breadcrumbs with gluten-free panko or crushed gluten-free crackers. Check that your ranch seasoning is gluten-free as well.

How do I store leftovers?

Store leftover chicken, potatoes and carrots in separate airtight containers in the refrigerator for up to 3 days. Reheat in the oven at 350°F to maintain crispiness.