Crispy Onion-Crusted Chicken with Honey Mustard Mashed Potatoes and Green Beans

This crispy onion-crusted chicken brings together the classic pairing of honey mustard and crunchy coating for a satisfying weeknight dinner. Chicken cutlets are brushed with honey Dijon dressing, then pressed into a mixture of crushed fried onions and Monterey Jack cheese. Roasted until golden and juicy, they’re served alongside creamy mashed potatoes and tender roasted green beans.

With a side of extra honey Dijon dressing for dipping, every bite is a perfect balance of savory, tangy and crunchy. Ready in about 30 minutes, this dish is sure to become a family favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Adjust oven rack to middle position (or use middle and top racks for 4 servings). Wash and dry produce. Dice potatoes into ½-inch pieces. Trim green beans if needed.
2. Crush crispy fried onions in their bag with your hands until they resemble breadcrumbs. Transfer to a small bowl and stir in Monterey Jack cheese. Reserve 1 tablespoon honey Dijon dressing (2 tablespoons for 4 servings) in another small bowl for later.
3. Place potatoes in a medium pot and cover with salted water by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Cover to keep warm.
4. Pat chicken cutlets dry with paper towels and season all over with salt and pepper. Place them on one side of a baking sheet (for 4 servings, spread across the whole sheet). Spread a thin layer of the reserved dressing over the tops of the chicken, then mound the onion-cheese mixture on top, pressing gently to adhere. Do not coat the undersides.
5. On the opposite side of the baking sheet, toss green beans with a drizzle of olive oil, salt and pepper. (For 4 servings, place green beans on a second baking sheet and roast on the top rack while chicken roasts on the middle rack.) Roast until chicken is cooked through and green beans are browned and tender, 18-22 minutes. If the crust browns too quickly, loosely cover chicken with foil. If green beans finish before the chicken, remove them and continue roasting chicken.
6. While chicken roasts, mash the potatoes with sour cream, butter and a big pinch of salt until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper to taste.
7. Divide mashed potatoes, green beans and chicken among plates. Serve with the remaining honey Dijon dressing 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 for consistent cooking.

Can I make this recipe gluten-free?

Use gluten-free crispy fried onions and ensure your honey Dijon dressing is gluten-free.

How do I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat in the oven to maintain crispiness.