Honey Dijon Crunch Chicken with Bacon and Garlic Bread

This crunchy chicken dinner is a surefire hit. Tender chicken cutlets are brushed with a tangy-sweet honey Dijon dressing, then topped with melty Monterey Jack cheese and crispy fried onions. As it bakes, the crust turns golden brown while the meat stays juicy and tender.

Pair it with fresh green beans tossed in butter and toasted ciabatta slathered with garlic butter. It’s a complete meal that’s as satisfying as it is delicious.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView 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

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (and middle for 4 servings) and preheat oven to 425°F. Place 2 tbsp butter (3 tbsp for 4) in a small bowl to soften. Pat chicken dry; season with salt and pepper. Arrange on one side of a baking sheet.
2. Brush tops of chicken with ½ tbsp dressing each (reserve rest). Sprinkle with Monterey Jack cheese. Crush crispy onions in their package, then sprinkle over cheese, pressing to adhere. Roast on top rack for 7 minutes.
3. Meanwhile, wash and dry produce. Trim green beans if needed. After 7 minutes, remove sheet from oven. Toss green beans on empty side with a drizzle of oil, salt and pepper. (For 4 servings, leave chicken roasting; add green beans to a second sheet and roast on middle rack.) Return to top rack until green beans are tender and chicken is browned and cooked through, 12-15 minutes more.
4. Combine softened butter with garlic powder to taste; season with salt and pepper. Halve and toast ciabatta. Spread cut sides with garlic butter. Cut each half diagonally.
5. Toss green beans with 1 tbsp plain butter (2 tbsp for 4) until melted; season with salt and pepper. Divide chicken, green beans and garlic bread among plates. Serve with remaining 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 even cooking. Adjust baking time as needed.

What can I substitute for honey Dijon dressing?

Mix equal parts honey and Dijon mustard with a splash of vinegar or lemon juice.

Can I make this dish ahead?

The chicken is best fresh, but you can prep the green beans and garlic butter in advance. Assemble and bake just before serving.