Crispy Baked Chicken with Monterey Jack and Ranch Crust

This crispy baked chicken delivers all the crunch of fried chicken without the mess of deep frying. A golden panko crust infused with melted Monterey Jack cheese and ranch seasoning bakes up perfectly golden and crunchy, while the chicken stays juicy and tender inside.

Paired with roasted potato wedges and buttery green beans, this complete meal comes together in just 35 minutes. A sriracha-spiked mayo adds a creamy kick that ties everything together beautifully.

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Ingredients

12 ounce Yukon Gold 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 for 4 servings) in a small microwave-safe bowl; microwave until melted, about 30 seconds. Stir in panko, Monterey Jack, half the Ranch Spice (use the rest later), salt and pepper.
3. Toss potatoes on one side of a baking sheet with a drizzle of olive oil, remaining Ranch Spice, salt and pepper. (For 4 servings, spread potatoes across entire sheet; roast 20-25 minutes.) Roast on top rack for 5 minutes (you’ll add more to the sheet then).
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). Once 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 and 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.

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, then adjust cooking time as needed.

Can I make this recipe gluten-free?

Yes, substitute the panko breadcrumbs with gluten-free panko or crushed gluten-free crackers.

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.