Honey Dijon Crunch Chicken with Green Beans and Garlic Bread

This sheet pan dinner brings together all the best flavors: tangy honey Dijon, melty Monterey Jack and a crispy fried onion crust that makes every bite irresistible. Paired with tender green beans and buttery garlic bread, it’s a complete meal that’s both simple and satisfying.

The chicken stays juicy while the topping turns golden and crunchy and everything cooks together on one pan for easy cleanup. Perfect for busy weeknights when you want something delicious without the fuss.

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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. Place 2 tablespoons butter in a small bowl and let come to room temperature. Pat chicken dry with paper towels and season all over with salt and pepper. Place chicken on one side of a baking sheet. Brush tops of chicken with 1/2 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 on middle rack 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, 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.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness so they cook evenly. Adjust cooking time as needed.

What can I substitute for honey Dijon dressing?

Mix equal parts honey and Dijon mustard with a splash of olive oil for a quick homemade alternative.

Can I make this dairy-free?

Use dairy-free butter and cheese alternatives and check that the crispy onions are dairy-free.