Honey Dijon Crunch Chicken with Green Beans and Garlic Bread

Get ready for a dinner that’s both crunchy and comforting! This honey Dijon crunch chicken features tender chicken cutlets coated in a tangy-sweet dressing, then topped with melty Monterey Jack cheese and crispy fried onions. Baked to golden perfection, the chicken stays juicy inside while the crust turns irresistibly crunchy.

Alongside, you’ll enjoy fresh green beans and slices of ciabatta brushed with garlic butter and toasted until golden. It’s a complete meal that’s simple to prepare and sure to please the whole family. No need for complicated steps-just bake and serve!

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

2 unit Oven-Ready TrayView 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

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line two oven-ready trays with parchment paper if desired.
2. Trim the ends of the green beans and place them on one tray. Drizzle with a little oil, season with salt and pepper and toss to coat.
3. In a small bowl, mix the honey Dijon dressing with garlic powder. Place the chicken cutlets on the second tray and brush both sides with the dressing mixture.
4. Sprinkle the Monterey Jack cheese evenly over the chicken, then top with the crispy fried onions, pressing gently so they stick.
5. Bake both trays in the oven: the green beans for 12-15 minutes and the chicken for 15-18 minutes until golden and cooked through (internal temperature 165°F).
6. While the chicken and beans bake, slice the ciabatta in half lengthwise. Melt the butter and brush it onto the cut sides. Place the bread on a baking sheet and toast in the oven for 5-7 minutes until golden.
7. Serve the chicken alongside the green beans and garlic bread. Enjoy!

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute Monterey Jack with mozzarella, provolone or a mild cheddar for a different flavor.

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 crunchiness.

Can I make this recipe gluten-free?

To make it gluten-free, use gluten-free bread for the garlic bread and ensure the crispy fried onions are gluten-free (check the label).