Honey Dijon Crunch Chicken with Roasted Broccoli and Garlic Bread

This sheet pan dinner is all about big flavor with minimal cleanup. Juicy chicken cutlets are brushed with a tangy-sweet honey Dijon dressing, then topped with melty Monterey Jack cheese and a crunchy layer of crispy fried onions. As it bakes, the crust turns golden brown while the chicken stays tender and moist.

Alongside, you’ll roast fresh green beans until they’re perfectly tender, then toss them with butter. A side of garlic bread, made with soft ciabatta and garlic butter, completes the meal. It’s a satisfying, crowd-pleasing dinner that comes together on one pan.

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Ingredients

ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Adjust rack to top position. Place 2 tbsp butter in a small bowl and let come to room temperature.
2. Pat chicken cutlets dry with paper towels. Season all over with salt and pepper. Place on one side of a baking sheet.
3. Brush tops of chicken with ½ tbsp honey Dijon dressing each (reserve remaining dressing for serving). Sprinkle Monterey Jack cheese over the chicken. Crush crispy fried onions in their package, then sprinkle over the cheese, pressing gently to adhere.
4. Roast on top rack for 7 minutes.
5. Meanwhile, wash and dry produce. Trim green beans if necessary. After 7 minutes, remove sheet from oven. Carefully toss green beans on the empty side of the sheet with a drizzle of oil, salt and pepper.
6. Return sheet to top rack and roast until green beans are tender and chicken is browned and cooked through, 12-15 minutes more.
7. While the sheet pan roasts, combine softened butter with garlic powder to taste. Season with salt and pepper. Halve ciabatta and toast. Spread cut sides with garlic butter. Cut each half on a diagonal.
8. Toss green beans with 1 tbsp plain butter until melted. Season with salt and pepper. Divide chicken, green beans and garlic bread between plates. Serve with remaining dressing on the side.

Recipe Tips

FAQ

Can I use a different vegetable instead of green beans?

Yes, you can substitute broccoli, asparagus or bell peppers. Adjust roasting time as needed.

How do I store leftovers?

Store chicken and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Can I make this recipe dairy-free?

Yes, use dairy-free cheese and butter alternatives. The crispy onions are typically dairy-free.