Honey Dijon Crunch Chicken with Green Beans and Garlic Bread

This sheet pan dinner brings together everything you love: juicy chicken with a tangy-sweet honey Dijon glaze, a crunchy topping of melted Monterey Jack and crispy fried onions, tender roasted green beans and buttery garlic bread. It’s a complete meal that’s both impressive and easy to clean up.

The secret to the perfect crust is pressing the crispy onions into the cheese before roasting. As it bakes, the topping turns golden brown while the chicken stays moist and tender. Serve with the extra dressing on the side for an extra burst of flavor.

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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

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in middle position. Place 2 tablespoons butter in a small bowl and let come to room temperature. Pat chicken cutlets dry with paper towels and season with salt and pepper. Place chicken on one side of a baking sheet. Brush tops with ½ tablespoon honey Dijon dressing each (reserve remaining dressing for serving). Sprinkle Monterey Jack cheese over chicken. Crush crispy fried onions in their package, then sprinkle over cheese, pressing gently to adhere. Roast for 5 minutes.
2. Meanwhile, wash and dry green beans; trim ends if needed. After chicken has roasted 5 minutes, remove sheet from oven. Carefully toss green beans on the empty side of the sheet with a drizzle of oil, salt and pepper. Return to oven and roast until green beans are tender and chicken is browned and cooked through, 12-15 minutes more.
3. While chicken and green beans roast, make garlic bread: Combine softened butter with garlic powder to taste; season with salt and pepper. Halve ciabatta bread and toast until lightly golden. Spread cut sides with garlic butter. Cut each half diagonally.
4. Toss roasted green beans with 1 tablespoon plain butter until melted; season with salt and pepper. Divide chicken, green beans and garlic bread among plates. Serve with remaining honey Dijon dressing on the side. Chicken is fully cooked when internal temperature reaches 165°F.

Recipe Tips

FAQ

Can I use a different cheese instead of Monterey Jack?

Yes, you can substitute with mozzarella, provolone or a mild cheddar for a similar melt and flavor.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F. Use an instant-read thermometer inserted into the thickest part.

Can I prepare this meal ahead of time?

You can season the chicken and trim the green beans in advance, but for best crunch, add the crispy onions just before roasting.