Crunchy Walnut-Crusted Chicken with Cheesy Ciabatta and Roasted Broccoli

Looking for a quick and satisfying dinner that doesn’t skimp on flavor? This walnut-crusted chicken is the answer. Juicy chicken cutlets are topped with a crunchy walnut and panko crust, then baked alongside tender roasted broccoli. Toasted ciabatta bread with melted Monterey Jack cheese and a honey Dijon dressing for dipping complete the meal.

This recipe is designed for busy weeknights, using simple ingredients and minimal prep. Everything cooks in the oven at the same time, so you can have a complete dinner on the table in under 30 minutes. The combination of savory, sweet and crunchy textures is sure to become a family favorite.

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Ingredients

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

1 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

2 unit Oven-Ready Aluminum TraysView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F with racks in the top and middle positions. Let 2 tablespoons of butter come to room temperature. Rinse and dry the broccoli and chicken.
2. Place the walnuts in a zip-top bag and crush them with a rolling pin or heavy pan until finely ground. In a small bowl, combine the crushed walnuts, panko breadcrumbs, a drizzle of olive oil, salt and pepper.
3. Pat the chicken cutlets dry with paper towels and place them in one oven-safe tray. Season the chicken all over with half of the fry seasoning, salt and pepper. Spread half of the honey Dijon dressing over the tops of the chicken. Mound the walnut-panko mixture on top, pressing gently to adhere. (No need to coat the undersides.)
4. Cut the broccoli florets into bite-sized pieces if needed and place them in a second oven-safe tray. Toss with a drizzle of olive oil, salt and pepper. Add 2 tablespoons of water to the tray and cover tightly with aluminum foil.
5. Place the chicken on the top rack and the broccoli on the middle rack. Roast until the chicken is browned and cooked through (165°F internal temperature) and the broccoli is tender, about 15-20 minutes. If the broccoli finishes early, remove it and continue roasting the chicken.
6. While the chicken and broccoli roast, slice the ciabatta bread in half horizontally. In a small bowl, mix the softened butter with the remaining fry seasoning, salt and pepper. Spread the seasoned butter on the cut sides of the ciabatta and sprinkle evenly with Monterey Jack cheese.
7. When the chicken has about 5 minutes left, carefully place the ciabatta halves cut-side up directly on the oven rack. Bake until the bread is toasted and the cheese melts, about 4-5 minutes. Remove from the oven and slice each half diagonally.
8. Divide the chicken, broccoli and ciabatta between plates. Serve with the remaining honey Dijon dressing on the side for dipping.

Recipe Tips

FAQ

Can I use a different nut instead of walnuts?

Yes, you can substitute pecans or almonds. Just crush them finely to create a similar crust.

What can I use instead of honey Dijon dressing?

A mix of honey and Dijon mustard (equal parts) works well as a substitute.

Can I prepare this meal ahead of time?

You can assemble the chicken and broccoli in the trays up to a day in advance. Keep them refrigerated and add a few extra minutes to the baking time.