Honey Dijon Onion Crusted Chicken with Creamy Mashed Potatoes and Roasted Green Beans

This crispy onion-crusted chicken is a delightful twist on classic honey mustard flavors. Tender chicken breasts are brushed with honey Dijon dressing, then coated with a crunchy mixture of Monterey Jack cheese and crushed fried onions. Roasted to golden perfection, it pairs beautifully with creamy mashed potatoes and roasted green beans.

Perfect for busy weeknights, this meal comes together in just 30 minutes. The tangy honey Dijon dressing doubles as both a marinade and a dipping sauce, adding a burst of flavor to every bite. Serve it up for a satisfying dinner that feels special without the fuss.

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

16 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Trim green beans if necessary.
2. Using your hands, finely crush crispy fried onions in their bag until they resemble breadcrumbs. Transfer to a small bowl; stir in Monterey Jack cheese. Reserve 1 tablespoon of honey Dijon dressing (2 tablespoons for 4 servings) in a second small bowl for later use.
3. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Cover to keep warm.
4. Meanwhile, pat chicken cutlets dry with paper towels and season all over with salt and pepper. Place on one side of a baking sheet. (For 4 servings, spread chicken out across entire sheet.) Evenly spread tops of chicken with a thin layer of the reserved dressing. Mound the coated sides with the onion-cheese crust, pressing gently to adhere (no need to coat the undersides).
5. On the opposite side of the sheet from the coated chicken, toss green beans with a drizzle of olive oil, salt, and pepper. (For 4 servings, place green beans on a second baking sheet; roast green beans on top rack and chicken on middle rack.) Roast on middle rack until chicken is cooked through and green beans are browned and tender, 18-22 minutes. Tip: Check chicken periodically—if the crust browns too quickly, loosely cover with foil. If green beans finish before chicken, remove them from the sheet and continue roasting chicken.
6. Meanwhile, mash the potatoes with sour cream, 2 tablespoons butter (4 tablespoons for 4 servings), and a big pinch of salt until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.
7. Divide mashed potatoes, green beans, and chicken between plates. Serve with remaining dressing on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. Slice them horizontally to create thinner cutlets, or pound them to an even thickness for faster cooking.

Can I make this recipe gluten-free?

To make it gluten-free, use gluten-free crispy fried onions and ensure your honey Dijon dressing is gluten-free. Check all labels carefully.

How do I store leftovers?

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