Cheesy Baked Chicken with Bacon Asparagus and Sriracha Mayo

This baked chicken dish delivers all the crunch and flavor of fried chicken without the fuss. A cheesy panko crust made with Monterey Jack and ranch seasoning bakes up golden and crispy, while the chicken stays tender and juicy inside. Served alongside roasted potato wedges and green beans tossed with crispy bacon, it’s a complete meal that comes together in just 35 minutes.

The finishing touch is a quick Sriracha-spiked mayonnaise for dipping-creamy, spicy and perfect with every bite. Whether you’re looking for a weeknight dinner or a crowd-pleasing lunch, this recipe is simple enough for any home cook.

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Ingredients

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

ounce Green BeansView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Ranch SpiceView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 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. Wash and dry produce (except green beans). Cut potatoes into ½-inch-thick wedges.
2. Heat a medium dry pan over medium-high heat. Add bacon; cook, turning occasionally, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate. Once cool, roughly chop.
3. Place 1 TBSP butter in a small microwave-safe bowl; microwave until melted, about 30 seconds. Stir in panko, Monterey Jack, half the Ranch Spice, salt and pepper.
4. In a large bowl, toss potatoes with a drizzle of olive oil, remaining Ranch Spice, salt and pepper. Spread on one side of a baking sheet. Roast on top rack for 5 minutes.
5. Pat chicken dry with paper towels; season with salt and pepper. Spread tops with 1 tsp mayonnaise each. Press panko mixture firmly onto chicken. After potatoes have roasted 5 minutes, remove sheet from oven. Add chicken to empty side. Roast until potatoes are golden and chicken is cooked through, 15-18 minutes more.
6. When chicken and potatoes have 5 minutes left, pierce bag of green beans with a fork; microwave until tender, 1-2 minutes. Toss with 1 TBSP butter, salt and pepper. In a small bowl, combine remaining mayonnaise with Sriracha to taste.
7. Slice chicken crosswise. Divide chicken, potato wedges and green beans between plates. Sprinkle bacon over green beans. Serve with Sriracha mayo on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound to even thickness for even cooking.

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs and ensure your ranch seasoning is gluten-free. The rest of the ingredients are naturally 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 or toaster oven to maintain crispiness.