Crispy Baked Chicken with Monterey Jack, Potato Wedges &Amp; Sriracha Mayo

This crispy baked chicken is a crowd-pleaser that comes together quickly on a busy weeknight. A crunchy panko and Monterey Jack cheese crust keeps the chicken juicy inside, while ranch seasoning adds a savory kick. Paired with buttery green beans and golden potato wedges, it’s a complete meal that feels indulgent but is surprisingly simple to make.

The secret to the perfect crust? A light coating of mayonnaise helps the cheesy panko mixture adhere, baking up golden and crisp without deep frying. A drizzle of Sriracha mayo on the side adds a spicy finish that ties everything together. Ready in just 35 minutes, this dish is sure to become a family favorite.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Ranch SpiceView 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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position (and middle for 4 servings). 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 for 4 servings) in a small microwave-safe bowl; microwave until melted, about 30 seconds. Stir in panko, Monterey Jack, half the Ranch Spice, 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, use entire sheet; roast 20-25 minutes). Roast on top rack for 5 minutes.
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. Mound with panko mixture, pressing firmly to adhere (do not 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. (Alternatively, 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 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 a different cheese instead of Monterey Jack?

Yes, you can substitute Monterey Jack with mozzarella, provolone or a mild cheddar for a similar melt and flavor.

How do I make the chicken extra crispy?

Make sure to press the panko mixture firmly onto the chicken. Also, avoid coating the underside so the chicken stays moist and the top gets golden.

Can I prepare this meal ahead of time?

You can prep the potatoes and green beans in advance, but the chicken is best baked just before serving to maintain its crispy crust.