Honey Dijon Crunch Chicken with Green Beans and Garlic Bread

This sheet pan dinner is a complete meal that comes together quickly. Chicken cutlets are brushed with a tangy-sweet honey Dijon dressing, topped with Monterey Jack cheese and crispy fried onions, then baked until golden and juicy. Meanwhile, green beans roast alongside until tender and ciabatta bread gets slathered with garlic butter and toasted to perfection.

The result is a satisfying dinner with minimal cleanup. The crunchy topping adds texture, while the honey Dijon dressing provides a lovely balance of sweet and tangy flavors. Perfect for busy weeknights when you want something delicious without spending hours in the kitchen.

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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. Adjust oven rack to middle position and preheat oven to 425°F. Place 2 tablespoons butter in a small bowl and let come to room temperature. Pat chicken cutlets 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 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 on middle rack for 5 minutes.
2. Meanwhile, wash and dry produce. Trim green beans if necessary. 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 cooking 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 between 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 chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness for even cooking. Adjust cooking time as needed.

What can I substitute for crispy fried onions?

You can use crushed croutons or panko breadcrumbs mixed with a little melted butter for a similar crunch.

How do I store leftovers?

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