Blue Cheese Panko Chicken with Hot Honey Carrots and Ranch Salad

This blue cheese panko-crusted chicken is a delightful twist on classic breaded chicken. The tangy blue cheese mixed with crispy panko creates a golden, savory crust that pairs perfectly with tender chicken cutlets. Served alongside sweet carrots tossed in a spicy honey glaze and a cool ranch-dressed salad, this meal is a balance of rich, sweet and fresh flavors.

Perfect for a weeknight dinner that feels special, this recipe comes together quickly with simple ingredients. The chicken bakes in the oven alongside the carrots, making for an easy cleanup. The hot honey adds a gentle kick that complements the creamy blue cheese, while the salad provides a crisp, refreshing contrast.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1.5 ounce Blue CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 unit Frank's Hot SauceView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

0.25 ounce Frank's Seasoning BlendView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

1.5 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a rack in the top position (and middle position for 4 servings). Wash and dry all produce. Trim, peel and cut carrots diagonally into ½-inch pieces. Trim and discard the root end of the lettuce; chop leaves into bite-size pieces. Trim and thinly slice the cucumber into rounds.
2. In a small bowl, combine honey and hot sauce; set aside. In a medium microwave-safe bowl, melt 1 tablespoon butter (2 tablespoons for 4 servings) in the microwave, about 30-45 seconds. Let cool slightly, then stir in panko, blue cheese and half of the Frank’s Seasoning Blend (reserve the rest).
3. Pat chicken cutlets dry with paper towels. Season both sides with the remaining Frank’s Seasoning Blend, salt and pepper. Spread a thin layer of sour cream on top of each cutlet, then mound the panko mixture on top, pressing firmly to adhere (do not coat the undersides).
4. On a lightly oiled baking sheet, toss the carrot pieces with a drizzle of oil, salt and pepper and spread in an even layer. Roast on the top rack for 5 minutes. Remove the sheet from the oven and carefully place the chicken, coated side up, on the empty side of the sheet. (For 4 servings, leave the carrots roasting and place the chicken on a second oiled baking sheet on the middle rack.) Return to the oven and roast until the chicken is golden brown and cooked through (165°F internal temperature) and the carrots are tender, about 15-18 minutes.
5. While the chicken and carrots roast, in a large bowl, toss the chopped lettuce and cucumber slices with the buttermilk ranch dressing. Season with salt and pepper to taste.
6. Once the carrots are tender, remove the baking sheet from the oven and toss the carrots with the reserved honey-hot sauce mixture. Divide the chicken, carrots and salad among plates. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute blue cheese with crumbled feta or goat cheese for a different flavor, though the taste will vary.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free panko breadcrumbs and ensure your hot sauce and seasoning blend are gluten-free.

How do I store leftovers?

Store chicken, carrots and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and carrots in the oven or microwave; enjoy the salad cold.