Honey Dijon Crunch Chicken with Green Beans and Garlic Bread

This sheet pan dinner brings together juicy chicken cutlets with a tangy-sweet honey Dijon glaze, topped with melty Monterey Jack cheese and a crunchy fried onion crust. As it bakes, the topping turns golden and crisp while the chicken stays tender inside. Alongside, green beans roast until perfectly tender and a quick garlic bread made from ciabatta completes the meal.

Everything cooks on one pan (or two for larger batches), making cleanup a breeze. The honey Dijon dressing doubles as both a marinade and a finishing sauce, adding a burst of flavor. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing dish, this recipe delivers on taste and texture.

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Ingredients

10 ounce Chicken CutletsView 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

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a rack in the middle position (for 4 servings, also use the top rack). Place 2 tablespoons butter in a small bowl and let it come to room temperature. Pat chicken cutlets dry with paper towels and season both sides with salt and pepper. Arrange chicken on one half of a baking sheet. Brush the tops with about 1/2 tablespoon honey Dijon dressing per cutlet. Sprinkle Monterey Jack cheese evenly over the chicken. Crush the crispy fried onions in their package, then sprinkle them over the cheese, pressing gently to adhere. Roast on the middle rack for 5 minutes.
2. Meanwhile, wash and dry the green beans; trim the ends if needed. After 5 minutes, remove the baking sheet from the oven. Carefully toss the green beans on the empty side with a drizzle of oil, salt and pepper. (For 4 servings, leave the chicken on the sheet and add the green beans to a second baking sheet; roast on the top rack.) Return the sheet to the middle rack and roast until the green beans are tender and the chicken is browned and cooked through, 12-15 minutes more. The chicken is done when it reaches an internal temperature of 165°F.
3. While the chicken and beans roast, make the garlic butter: combine the softened butter with garlic powder to taste and season with salt and pepper. Halve the ciabatta bread and toast the cut sides. Spread the garlic butter on the toasted sides, then cut each half diagonally into pieces.
4. Toss the roasted green beans with 1 tablespoon plain butter (2 tablespoons for 4 servings) until melted. Season with salt and pepper. 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 chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them horizontally to create cutlets or pound them to an even thickness (about 1/2 inch) for quicker cooking.

What can I substitute for crispy fried onions?

You can use crushed French fried onions (like the kind used for green bean casserole) or even panko breadcrumbs mixed with a little melted butter for a similar crunch.

How do I store leftovers?

Store leftover chicken, green beans and garlic bread separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain crispness.