Crispy Baked Chicken with Monterey Jack and Roasted Veggies

Craving fried chicken but want a lighter option? These crispy baked chicken cutlets are coated in a cheesy panko crust and roasted to golden perfection. Served with tender roasted carrots and crispy potato wedges, this sheet pan dinner is not only delicious but also easy to clean up.

The secret to the irresistible crunch is a mixture of panko breadcrumbs, melted butter and Monterey Jack cheese, seasoned with ranch spice. A dollop of spicy Sriracha mayo adds the perfect kick. Best of all, everything cooks on one sheet pan, making this a weeknight winner.

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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

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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. Cut potatoes into ½-inch-thick wedges. Trim, peel and cut carrots diagonally into ½-inch-thick pieces.
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. On one side of a baking sheet, toss potatoes with a drizzle of oil, remaining ranch spice, salt and pepper. On the other side, toss carrots with 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.
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 (reserve rest). Mound panko mixture on top, pressing firmly to adhere (no need to coat undersides).
5. After 5 minutes, push veggies to one side of the sheet. Carefully place chicken, coated side up, on the empty side. (For 4 servings, leave potatoes on top rack; push carrots to one side of second sheet and place chicken on empty side; roast on middle rack.) Roast until veggies are golden and tender and chicken is cooked through, 15-20 minutes more.
6. In a small bowl, combine remaining mayonnaise with Sriracha to taste. Divide chicken, potato wedges and carrots among plates. Serve with Sriracha mayo on the side. 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 thin cutlets or pound them to an even thickness for faster cooking.

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.

Can I make this recipe gluten-free?

Substitute gluten-free panko breadcrumbs for regular panko. Ensure all other ingredients, like ranch spice, are gluten-free.