Crispy Baked Monterey Jack Chicken with Roasted Carrots and Potato Wedges

Craving fried chicken but not the mess? These cheesy panko-breaded chicken cutlets bake up incredibly crispy in the oven, giving you all the crunch without the deep-fry. We pair them with tender roasted carrots and perfectly crispy potato wedges-all on one sheet pan for easy cleanup.

A tangy Sriracha mayo adds just the right kick, making every bite irresistible. Best of all, this delicious dinner comes together in just 35 minutes, so you can enjoy a satisfying homemade meal any night of the week.

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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. 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. In a small microwave-safe bowl, melt 1 tbsp butter (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 a drizzle of oil, salt and pepper. Roast on top rack for 5 minutes.
4. Meanwhile, pat chicken dry with paper towels; season with salt and pepper. Spread tops with 1 tsp mayonnaise each. Press panko mixture onto tops firmly (no need to coat undersides).
5. After 5 minutes, push veggies to one side of the sheet. Place chicken, coated sides up, on the empty side. Roast until veggies are golden and tender and chicken is cooked through (165°F internal), 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.

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) so they cook in the same time.

Can I make this dairy-free?

You can substitute the Monterey Jack with a dairy-free cheese alternative and use a plant-based butter. The texture may vary slightly.

How do I reheat leftovers?

Reheat in a 350°F oven for about 10 minutes to restore crispiness. Avoid microwaving, as it will make the coating soggy.