Crispy Baked Chicken with Monterey Jack and Roasted Vegetables

Craving fried chicken but want a healthier, hassle-free version? These crispy baked chicken cutlets are coated in a cheesy panko crust and cooked to golden perfection on a single sheet pan. Paired with roasted carrots and crispy potato wedges, this meal delivers all the crunch and flavor without the deep frying.

The secret to the irresistible crust is a blend of panko breadcrumbs, ranch seasoning and Monterey Jack cheese, which melts and crisps up beautifully in the oven. A quick sriracha mayo adds a spicy kick that complements the savory chicken and vegetables perfectly. Best of all, everything cooks together on one pan, making cleanup a breeze.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

3 ounce Caesar DressingView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Ranch SpiceView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a sheet pan with parchment paper.
2. Cut potatoes into ½-inch wedges. Peel and slice carrots into ½-inch thick rounds.
3. In a small bowl, mix Caesar dressing with 2 tablespoons mayonnaise and sriracha to make the spicy mayo. Set aside.
4. In a shallow dish, combine panko breadcrumbs, ranch spice and shredded Monterey Jack cheese.
5. Pat chicken cutlets dry. Brush each cutlet with remaining 2 tablespoons mayonnaise, then press into the panko mixture to coat evenly.
6. Place coated chicken cutlets on one side of the sheet pan. Toss potato wedges and carrot rounds with olive oil and a pinch of salt, then arrange on the other side.
7. Dot the vegetables with butter. Bake for 20-25 minutes, until chicken is golden and cooked through (internal temp 165°F) and vegetables are tender.
8. Serve chicken and vegetables with sriracha mayo on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, slice chicken breasts horizontally to about ½-inch thickness for even cooking.

How do I reheat leftovers?

Reheat in a 350°F oven for 5-10 minutes to restore crispiness or use an air fryer.

Can I make this gluten-free?

Use gluten-free panko breadcrumbs and ensure all other ingredients are gluten-free.