Crunchy Honey Dijon Chicken with Green Beans and Garlic Bread

This oven-baked chicken dinner is a crowd-pleaser with its irresistible crunch and tangy-sweet flavor. Chicken cutlets are brushed with honey Dijon dressing, topped with Monterey Jack cheese and crispy fried onions, then baked until golden and juicy. Served alongside tender green beans and homemade garlic bread, it’s a complete meal that comes together easily.

The best part? Everything cooks in the oven with minimal hands-on time. While the chicken roasts, you’ll prepare the green beans and garlic bread, so dinner is ready to serve in about 30 minutes. Perfect for busy weeknights when you want something special without the fuss.

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Ingredients

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit Oven-Ready Aluminum TraysView 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

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with racks in the middle and top positions. Place 2 tablespoons butter in a small bowl and let it come to room temperature.
2. Pat chicken cutlets dry with paper towels and season all over with salt and pepper. Place them in one aluminum tray (if making 4 servings, divide between two trays).
3. Brush the top of each chicken cutlet with about ½ tablespoon honey Dijon dressing (reserve the rest for serving). Sprinkle Monterey Jack cheese evenly over the chicken. Crush the crispy fried onions in their package, then sprinkle on top of the cheese, pressing gently to adhere.
4. Roast the chicken on the middle rack until cooked through, 20-25 minutes. After 5 minutes, you’ll add the green beans to the oven.
5. Meanwhile, wash and dry the green beans. Place them in the remaining aluminum tray (or divide between two trays for 4 servings). Add 1 tablespoon water and season with salt and pepper. Cover the tray completely with foil.
6. Once the chicken has roasted for 5 minutes, place the green beans on the top rack. Roast until tender, 15-20 minutes.
7. When the chicken is almost done, combine the softened butter with garlic powder to taste. Season with salt and pepper. Halve the ciabatta bread and toast it. Spread the cut sides with the garlic butter, then cut each half diagonally.
8. Carefully uncover the green beans and drain any liquid. Toss with 1 tablespoon plain butter (2 tablespoons for 4 servings). Season with salt and pepper.
9. Divide the chicken, green beans and garlic bread among plates. Serve with the remaining honey Dijon dressing on the side.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute Monterey Jack with mozzarella, provolone or a mild cheddar.

Can I prepare this dish ahead of time?

You can assemble the chicken and green beans in their trays up to a day ahead. Keep refrigerated, then bake as directed, adding a few extra minutes if needed.

What can I serve instead of green beans?

Broccoli, asparagus or haricots verts work well in place of green beans. Adjust roasting time as needed.