Crispy Baked Chicken with Monterey Jack and Roasted Veggies

Craving fried chicken but want a lighter, easier method? These cheesy panko-breaded chicken cutlets bake up incredibly crispy in the oven, no deep frying required. Paired with roasted potato wedges and carrots, everything cooks on a single sheet pan for minimal cleanup.

The secret is a quick mixture of melted butter, panko and Monterey Jack cheese, pressed onto mayo-coated chicken. A sprinkle of ranch seasoning adds savory depth, while a simple Sriracha mayo brings the heat. Ready in just 35 minutes, this dinner is perfect for busy weeknights.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotsView 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

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView 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. Cut potatoes into ½-inch-thick wedges. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces.
2. Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko, Monterey Jack, half the Ranch Spice, salt and pepper.
3. In a large bowl, toss potatoes with a large drizzle of oil, remaining Ranch Spice, salt and pepper. Spread out across one side of a baking sheet. Toss carrots on empty side with a drizzle of oil, salt and pepper. (For 4 servings, divide between 2 sheets; roast potatoes on top rack and carrots on middle rack.) 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 tsp mayonnaise each (you’ll use the rest later). Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).
5. Once veggies have roasted 5 minutes, push to one side of sheet. Carefully place chicken, coated sides up, on empty side. (For 4 servings, leave potatoes on top rack. Push carrots to one side of second sheet and carefully place chicken, coated sides up, on empty side. Roast on middle rack.) Roast until veggies are golden brown and tender and chicken is cooked through, 15-20 minutes more.
6. In a second small bowl, combine remaining mayonnaise with Sriracha to taste. Divide chicken, potato wedges and carrots 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, but you may need to pound them to an even thickness (about ½ inch) to ensure they cook through in the same time.

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs and ensure your ranch spice blend 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 a 350°F oven to maintain crispiness.