Honey Dijon Crunch Chicken with Green Beans and Garlic Bread

Craving a dinner that’s both crunchy and comforting? This honey Dijon chicken delivers on all fronts. The chicken cutlets are brushed with a tangy-sweet dressing, then topped with melty Monterey Jack cheese and crispy fried onions. As it bakes, the crust turns golden brown while the meat stays tender and juicy.

Alongside, you’ll find perfectly roasted green beans tossed in butter and slices of ciabatta bread slathered with garlic butter. It’s a complete meal on one sheet pan-simple to prepare and even easier to clean up.

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Ingredients

10 ounce Chicken CutletsView 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

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Place 2 tablespoons butter in a small bowl and let come to room temperature. Pat chicken dry with paper towels and season with salt and pepper. Arrange chicken on one side of a baking sheet. Brush tops with 1/2 tablespoon honey Dijon dressing each. Sprinkle Monterey Jack cheese over chicken. Crush crispy fried onions in their package, then sprinkle over cheese, pressing gently to adhere. Roast on middle rack for 5 minutes.
2. Meanwhile, trim green beans if needed. After chicken has roasted 5 minutes, remove sheet from oven. Toss green beans on the empty side with a drizzle of oil, salt and pepper. Return to oven and roast until green beans are tender and chicken is browned and cooked through (internal temperature 165°F), about 12-15 minutes more.
3. While chicken and green beans roast, combine softened butter with garlic powder, salt and pepper to taste. Halve ciabatta bread and toast. Spread cut sides with garlic butter, then cut each half diagonally.
4. Toss roasted green beans with 1 tablespoon plain butter until melted. Season with salt and pepper. Divide chicken, green beans and garlic bread among plates. Serve with remaining honey Dijon dressing on the side.

Recipe Tips

FAQ

Can I use a different cheese?

Yes, shredded mozzarella or provolone would work well in place of Monterey Jack.

How do I store leftovers?

Store chicken, green beans and garlic bread separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.

Can I make this dairy-free?

Substitute the butter with a dairy-free alternative and omit the cheese or use a dairy-free shredded cheese.