Crispy Baked Chicken with Cheesy Panko Crust and Sriracha Mayo

Craving crispy chicken without the deep frying? This oven-baked recipe delivers all the crunch and flavor you love, thanks to a golden panko crust blended with melted Monterey Jack cheese and ranch seasoning. The chicken stays juicy inside while the outside turns perfectly crisp-no oil splatter needed.

Pair it with smoky bacony green beans, oven-roasted potato wedges and a zesty Sriracha mayo for dipping. It’s a complete meal that comes together in just 35 minutes, making it perfect for busy weeknights or a satisfying lunch.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView 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

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F with a rack in the top position (and middle position if making 4 servings). Wash and dry the produce (except the green beans). Cut the potatoes into ½-inch-thick wedges.
2. Heat a medium dry pan over medium-high heat. Add the bacon and cook, turning occasionally, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate. Once cool, roughly chop.
3. Place 1 tablespoon butter (2 tablespoons for 4 servings) in a small microwave-safe bowl and microwave until melted, about 30 seconds. Stir in the panko, Monterey Jack, half the Ranch Spice and a pinch of salt and pepper.
4. In a large bowl, toss the potato wedges with a drizzle of olive oil, the remaining Ranch Spice, salt and pepper. Spread the potatoes on one side of a baking sheet. (For 4 servings, spread them across the entire sheet and roast for 20-25 minutes.) Roast on the top rack for 5 minutes.
5. Meanwhile, pat the chicken cutlets dry and season with salt and pepper. Spread the tops with about 1 teaspoon of mayonnaise each. Press the panko mixture firmly onto the mayonnaise-coated side.
6. After the potatoes have roasted for 5 minutes, remove the sheet from the oven. Carefully place the chicken on the empty side of the sheet. (For 4 servings, leave the potatoes roasting and place the chicken on a second sheet on the middle rack.) Roast until the potatoes are golden brown and the chicken is cooked through, 15-18 minutes more.
7. When the chicken and potatoes have about 5 minutes left, pierce the bag of green beans with a fork and microwave on a plate until tender, 1-2 minutes. (Alternatively, steam the beans in a small pot with a splash of water for 5-7 minutes.) Toss the green beans with 1 tablespoon butter, salt and pepper.
8. In a small bowl, combine the remaining mayonnaise with Sriracha to taste.
9. Slice the chicken crosswise. Divide the chicken, potato wedges and green beans among plates. Sprinkle the chopped bacon over the green beans. Serve with the Sriracha mayo on the side for dipping.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Pound them to an even thickness (about ½ inch) so they cook evenly and adjust the baking time as needed.

Can I make this recipe gluten-free?

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

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F to maintain crispiness.