Blue Cheese Panko Chicken with Hot Honey Carrots and Ranch Salad

This recipe brings together tender chicken cutlets with a savory blue cheese and panko crust, baked until golden and crispy. The chicken is served alongside sweet roasted carrots tossed in a spicy honey glaze, creating a perfect balance of flavors.

A crisp ranch-dressed salad with fresh lettuce and cucumber rounds out the meal, adding a cool, creamy contrast to the richness of the chicken and the kick of the glaze. It’s a satisfying dinner that’s both simple and impressive.

Log in to save recipes and build weekly shopping lists.

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

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

12 ounce Organic Chicken CutletsView 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. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Trim and discard root end from lettuce; chop leaves into bite-size pieces. Trim and thinly slice cucumber into rounds.
2. In a small bowl, combine honey and hot sauce. Set aside.
3. Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl; microwave until melted, 30-45 seconds. Let cool slightly; stir in panko, blue cheese and half the Frank’s Seasoning Blend (you’ll use the rest later).
4. Toss carrots on one side of a lightly oiled baking sheet with a drizzle of oil, salt and pepper. (For 4 servings, spread out across entire baking sheet.) Roast on top rack for 5 minutes (you’ll add more to the sheet then).
5. Meanwhile, pat chicken dry with paper towels and season with remaining Frank’s Seasoning Blend, salt and pepper. Spread a thin layer of sour cream on tops of chicken and mound with panko mixture, pressing firmly to adhere (no need to coat undersides).
6. Once carrots have roasted 5 minutes, remove baking sheet from oven. Carefully place chicken, coated sides 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 top rack and roast until chicken is golden brown and cooked through and carrots are tender, 15-18 minutes.
7. While carrots and chicken roast, in a large bowl, toss lettuce and cucumber with dressing; season with salt and pepper.
8. Once carrots are done, toss on baking sheet with hot honey. Divide chicken, carrots and salad between plates and serve.

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.

How do I store leftovers?

Store chicken and carrots separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.

Can I make this recipe gluten-free?

Yes, use gluten-free panko breadcrumbs to make the dish gluten-free.