Honey Dijon Crunch Chicken Sheet Pan Dinner 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 honey Dijon dressing, topped with Monterey Jack cheese and crispy fried onions, then baked until golden and juicy. While the chicken roasts, green beans cook alongside and a quick garlic bread finishes the meal.

The result is a satisfying dinner with contrasting textures: crunchy topping, tender chicken, crisp-tender green beans and buttery toast. It’s a crowd-pleaser that requires minimal cleanup.

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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 (for 4 servings, use top and middle racks). Place 2 tablespoons butter in a small bowl to soften. Pat chicken cutlets dry with paper towels; season with salt and pepper. Arrange chicken on one side of a baking sheet (or spread across entire sheet for 4 servings). Brush tops with ½ tablespoon honey Dijon dressing; reserve remaining dressing. 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, trim green beans if needed. After 5 minutes, remove sheet from oven. Toss green beans on empty side with a drizzle of oil; season with salt and pepper. (For 4 servings, leave chicken roasting; place green beans on a second baking sheet and roast on top rack.) Return sheet to middle rack and bake until green beans are tender and chicken is browned and cooked through, 12-15 minutes more.
3. While chicken roasts, 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 green beans with 1 tablespoon plain butter (2 tablespoons for 4 servings) 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 a different cheese?

Yes, shredded cheddar or provolone would work well instead of Monterey Jack.

Can I substitute the green beans?

Absolutely, try asparagus or broccoli; adjust roasting time as needed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.