Cheesy Ranch Panko Chicken with Sriracha Mayo and Roasted Potato Wedges

This crispy baked chicken is coated in a cheesy panko crust with ranch seasoning, then served with a zesty sriracha mayo for dipping. The chicken stays juicy inside while the outside turns golden and crunchy. Paired with buttery green beans and roasted potato wedges, this is a complete meal that’s both satisfying and simple to make.

Ready in just 35 minutes, this recipe uses everyday ingredients and one baking sheet for easy cleanup. The combination of melted Monterey Jack cheese and ranch spices gives the chicken a flavorful twist, while the sriracha mayo adds a spicy kick. Perfect for a busy weeknight dinner!

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Ranch SpiceView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Wash and dry produce (except green beans). Cut potatoes into ½-inch-thick wedges.
2. Place 1 tablespoon butter (2 tablespoons for 4 servings) in a small microwave-safe bowl; microwave until melted, about 30 seconds. Stir in panko, Monterey Jack, half the Ranch Spice (reserve the rest), salt and pepper.
3. In a large bowl, toss potatoes with a drizzle of olive oil, remaining Ranch Spice, salt and pepper. Spread potatoes on one side of a baking sheet (for 4 servings, spread across entire sheet; roast 20-25 minutes). Roast on top rack for 5 minutes (you’ll add chicken later).
4. Meanwhile, pat chicken dry with paper towels; season all over with salt and pepper. Place on a plate. Spread tops of chicken with 1 teaspoon mayonnaise each (use the rest later). Mound with panko mixture, pressing firmly to adhere (no need to coat undersides). After potatoes have roasted 5 minutes, remove sheet from oven. Carefully place chicken, coated sides up, on empty side. (For 4 servings, leave potatoes roasting; add chicken to a second sheet and roast on middle rack.) Roast until potatoes are golden and tender and chicken is cooked through, 15-18 minutes more.
5. When chicken and potatoes have 5 minutes left, pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. (No microwave? Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Transfer to a medium bowl; toss with 1 tablespoon butter, salt and pepper. In a second small bowl, combine remaining mayonnaise with Sriracha to taste.
6. Divide chicken, potato wedges and green beans between plates. Serve with Sriracha mayo on the side for dipping. Chicken is fully cooked when internal temperature reaches 165°F.

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 them to an even thickness for faster cooking.

Can I make this recipe gluten-free?

Absolutely! Substitute the panko breadcrumbs with gluten-free panko or crushed gluten-free crackers. Ensure your ranch spice blend is gluten-free as well.

How do I store leftovers?

Store leftover chicken, potatoes and green beans separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain crispiness.