Blue Cheese Panko Crusted Chicken with Hot Honey Carrots and Ranch Salad

This blue cheese panko crusted chicken brings together savory, tangy flavors with a satisfying crunch. The chicken cutlets are topped with a mixture of panko, blue cheese and seasonings, then baked until golden and juicy. Roasted carrots get a sweet and spicy kick from a hot honey glaze, while a simple ranch-dressed salad adds a refreshing contrast.

Perfect for a weeknight dinner that feels special, this dish is balanced and full of texture. The creamy blue cheese pairs beautifully with the spicy honey carrots and the cool ranch dressing ties everything together. Ready in about 35 minutes, it’s a meal the whole family will love.

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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

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

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1.5 ounce Buttermilk Ranch DressingView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position (for 4 servings, use top and middle racks). Wash and dry produce. Trim, peel and cut carrots diagonally into ½-inch-thick pieces. Trim lettuce root end and chop into bite-size pieces. Trim and thinly slice cucumber into rounds.
2. In a small bowl, combine honey and hot sauce. Place 1 tablespoon butter (2 for 4 servings) in a medium microwave-safe bowl; microwave until melted, 30-45 seconds. Let cool slightly, then stir in panko, blue cheese and half the Frank’s Seasoning Blend (reserve rest).
3. On one side of a lightly oiled baking sheet, toss carrots with a drizzle of oil, salt and pepper. For 4 servings, spread carrots across entire sheet. Roast on top rack for 5 minutes (you’ll add chicken later).
4. Pat chicken dry with paper towels; season with remaining Frank’s Seasoning Blend, salt and pepper. Spread a thin layer of sour cream on tops of chicken, then mound panko mixture on top, pressing firmly to adhere (do not coat undersides). After carrots have roasted 5 minutes, remove baking sheet. Place chicken, coated side up, on empty side of sheet. For 4 servings, leave carrots roasting; place chicken on a second lightly oiled baking sheet and roast on middle rack. Return to oven and roast until chicken is golden and cooked through and carrots are tender, 15-18 minutes.
5. While chicken and carrots roast, in a large bowl, toss lettuce and cucumber with ranch dressing; season with salt and pepper.
6. Once carrots are done, toss them on the baking sheet with the hot honey mixture. Divide chicken, carrots and salad among plates. Serve.

Recipe Tips

FAQ

Can I use a different cheese instead of blue cheese?

Yes, you can substitute crumbled feta or goat cheese for a similar tangy flavor.

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs to make the dish gluten-free. Check that all other ingredients are certified 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.