Crispy Onion-Crusted Chicken with Mashed Potatoes and Honey Dijon

This crispy onion-crusted chicken brings together the classic combination of honey mustard and crunchy coating for a satisfying dinner that’s ready in about 30 minutes. Chicken breasts are brushed with honey Dijon dressing, then topped with a mixture of Monterey Jack cheese and crushed fried onions before roasting to juicy perfection.

Serve the chicken alongside creamy mashed potatoes and tender roasted green beans, with extra honey Dijon dressing on the side for dipping. It’s a complete meal that feels special but comes together easily on a busy weeknight.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Trim green beans if necessary.
2. Using your hands, finely crush crispy fried onions in their bag until they resemble breadcrumbs. Transfer to a small bowl; stir in Monterey Jack cheese. Reserve 1 tablespoon of honey Dijon dressing in a second small bowl (2 tablespoons for 4 servings) for later use.
3. Place potatoes in a medium pot with enough salted water to cover 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. Meanwhile, pat chicken dry with paper towels and season all over with salt and pepper. Place on one side of a baking sheet (for 4 servings, spread chicken out across entire sheet). Evenly spread tops of chicken with a thin layer of reserved dressing. Mound coated sides with onion crust, pressing to adhere (no need to coat the undersides).
5. On opposite side of sheet from coated chicken, toss green beans with a drizzle of olive oil, salt, and pepper. (For 4 servings, add green beans to a second sheet; roast green beans on top rack and chicken on middle rack.) Roast on middle rack until chicken is cooked through and green beans are browned and tender, 18-22 minutes. Tip: Check chicken periodically—if the crust browns too quickly, loosely cover with foil. If green beans finish before chicken, remove from sheet and continue roasting chicken.
6. Meanwhile, mash potatoes with sour cream, 2 tablespoons butter (4 tablespoons for 4 servings), and a big pinch of salt until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.
7. Divide mashed potatoes, green beans, and chicken between plates. Serve with remaining dressing on the side.

Recipe Tips

FAQ

Can I use chicken thighs instead of cutlets?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

Can I make this recipe gluten-free?

Check that your crispy fried onions and dressing are gluten-free. Substitute with gluten-free alternatives if needed.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in the oven to maintain crispiness.