Crispy Baked Chicken with Monterey Jack and Roasted Veggies

Craving fried chicken but want to keep it lighter? These cheesy panko-breaded chicken cutlets are baked until golden and crispy, giving you all the crunch without the deep-frying. Served alongside roasted carrots and potato wedges, this sheet pan dinner is as easy as it is delicious.

A tangy Sriracha mayo adds a spicy kick that perfectly complements the savory chicken and sweet roasted veggies. Best of all, everything cooks on one pan, so cleanup is a breeze. Dinner’s on the table in just 35 minutes!

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce 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 oven rack to top position and preheat 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 tablespoon butter in a small microwave-safe bowl; microwave until melted, about 30 seconds. Stir in panko, Monterey Jack cheese, half the Ranch Spice, salt and pepper.
3. On one side of a baking sheet, toss potatoes with a drizzle of oil, remaining Ranch Spice, salt and pepper. On the other side, toss carrots with a drizzle of oil, salt and pepper. Roast on top rack for 5 minutes.
4. Meanwhile, pat chicken dry with paper towels; season all over with salt and pepper. Spread tops of chicken with 1 teaspoon mayonnaise each. Mound panko mixture on top, pressing firmly to adhere (leave undersides uncoated).
5. After 5 minutes, remove sheet from oven. Push veggies to one side and place chicken, coated side up, on the empty side. Roast until veggies are golden and tender and chicken is cooked through, 15-20 minutes more.
6. In a small bowl, combine remaining mayonnaise with Sriracha to taste. Divide chicken, potato wedges and carrots among plates. Serve with Sriracha mayo on the side for dipping.

Recipe Tips

FAQ

Can I use a different cheese?

Yes, you can substitute Monterey Jack with cheddar, mozzarella or any melting cheese.

Can I make this gluten-free?

Use gluten-free panko breadcrumbs and ensure your Ranch Spice blend is gluten-free.

How do I store leftovers?

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