Honey Dijon Crunch Chicken with Green Beans and Garlic Bread

This oven-baked chicken recipe delivers a satisfying crunch with a tangy-sweet honey Dijon dressing, melted Monterey Jack cheese and crispy fried onions. The chicken stays juicy while the topping turns golden brown. Paired with tender green beans and buttery garlic bread, it’s a complete dinner that’s both delicious and convenient.

Best of all, everything cooks on aluminum trays, so cleanup is a breeze. Whether you’re cooking for two or four, this recipe comes together quickly with minimal fuss. Serve with extra honey Dijon dressing on the side for dipping.

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Ingredients

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit Oven-Ready Aluminum TraysView 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

Instructions

1. Adjust racks to middle and top positions and preheat oven to 425°F. Place 2 tablespoons butter in a small bowl and let it come to room temperature.
2. Pat chicken cutlets dry with paper towels and season all over with salt and pepper. Place them in one aluminum tray (divide between two trays if cooking for four).
3. Brush the top of each cutlet with about 1/2 tablespoon honey Dijon dressing (reserve the rest for serving). Sprinkle Monterey Jack cheese over the chicken. Crush the crispy fried onions in their package, then sprinkle them on top of the cheese, pressing gently to adhere.
4. Roast the chicken on the middle rack until cooked through, 20-25 minutes. (You will add more items to the oven after 5 minutes.)
5. Meanwhile, wash and dry the produce. Add green beans to the remaining tray, add 1 tablespoon water and season with salt and pepper. (For 4 servings, divide green beans between two trays and add 1 tablespoon water per tray.) Cover completely with foil.
6. Once the chicken has roasted for 5 minutes, add the green beans to the top rack. Roast until tender, 15-20 minutes.
7. When the chicken is almost done, combine the softened butter with garlic powder to taste. Season with salt and pepper. Halve the ciabatta and toast it. Spread the cut sides with the garlic butter. Cut each half diagonally.
8. Carefully uncover the green beans and drain any liquid. Toss with 1 tablespoon plain butter (2 tablespoons for 4 servings). Season with salt and pepper.
9. Divide the chicken, green beans and garlic bread between plates. Serve with the remaining honey Dijon dressing on the side. Enjoy your meal with easy cleanup!

Recipe Tips

FAQ

Can I use a different type of cheese?

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

How do I prevent the chicken from drying out?

Be careful not to overbake. Use an instant-read thermometer; chicken is done at 165°F. The crispy onion crust also helps lock in moisture.

Can I make this recipe without the aluminum trays?

Yes, you can use a regular baking sheet lined with parchment paper or foil. Just adjust cooking times as needed.