Honey Dijon Crunch Chicken with Asparagus and Garlic Bread

This sheet pan dinner brings together everything you love: juicy chicken with a tangy-sweet honey Dijon glaze, a crispy topping of melted Monterey Jack and fried onions and tender asparagus roasted to perfection. The best part? It all cooks on one pan, so cleanup is a breeze.

Pair it with warm, buttery garlic bread for a complete meal that’s sure to become a weeknight favorite. The contrast of crunchy, creamy and savory flavors makes every bite irresistible.

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Ingredients

ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView 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 Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (425°F). Place 2 tablespoons butter in a small bowl to soften. Pat chicken cutlets dry with paper towels and season both sides with salt and pepper. Arrange chicken on one side of a baking sheet.
2. Brush the tops of chicken with half the 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 over the cheese, pressing gently to adhere.
3. Roast chicken on the top rack for 7 minutes. Meanwhile, wash and trim asparagus if needed. After 7 minutes, remove sheet from oven. Toss asparagus on the empty side of the sheet with a drizzle of oil, salt and pepper. Return to oven and roast until chicken is cooked through (internal temp 165°F) and asparagus is tender, about 12-15 minutes more.
4. While chicken roasts, mix softened butter with garlic powder, salt and pepper. Halve the ciabatta roll and toast until golden. Spread cut sides with garlic butter, then cut each half diagonally.
5. Toss roasted asparagus with remaining 1 tablespoon butter until melted. Season with salt and pepper. Divide chicken, asparagus and garlic bread between plates. Drizzle remaining honey Dijon dressing over chicken or serve 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 (about 1/2 inch) to ensure they cook evenly and stay juicy.

What can I substitute for honey Dijon dressing?

Mix 2 tablespoons honey, 1 tablespoon Dijon mustard and 1 tablespoon olive oil for a quick homemade alternative.

How do I store leftovers?

Store chicken and asparagus separately in airtight containers in the fridge for up to 3 days. Reheat in the oven at 350°F to maintain crispiness.