Honey Dijon Crunch Chicken Sheet Pan Dinner with Green Beans and Garlic Bread

This sheet pan dinner brings together juicy chicken, tangy-sweet honey Dijon dressing and a crunchy topping of Monterey Jack cheese and crispy fried onions. Roasted alongside tender green beans and served with buttery garlic bread, it’s a complete meal that’s both satisfying and easy to prepare.

The chicken stays moist and tender while the topping turns golden and crispy in the oven. With minimal prep and quick cleanup, this recipe is perfect for busy weeknights when you want a delicious homemade dinner 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 with rack in middle position. 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 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. Toss green beans on empty side 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. (For 4 servings, use a second baking sheet for green beans and roast on top rack.)
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. 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 chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness for uniform cooking.

Can I make this dairy-free?

Substitute the Monterey Jack with a dairy-free cheese and use vegan butter for the garlic bread.

How do I store leftovers?

Store chicken, green beans and bread separately in airtight containers in the fridge for up to 3 days.