Panko-Crusted Monterey Jack Chicken with Ranch Potato Wedges

This baked chicken dinner brings together a crunchy panko topping, melty Monterey Jack and ranch seasoning for a simple main dish with big flavor.

Serve the golden chicken with roasted Yukon Gold potato wedges, buttery green beans and a quick sriracha mayo for a balanced plate with plenty of texture.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Ranch SpiceView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to the top and middle positions. Preheat the oven to 425°F. Wash and dry the produce, then cut the Yukon Gold potatoes into 1/2-inch-thick wedges.
2. Melt 1 tablespoon butter in a small microwave-safe bowl, about 30 seconds. Stir in the panko breadcrumbs, Monterey Jack cheese, half of the ranch spice, salt and pepper.
3. Pat the chicken breasts dry with paper towels, then season all over with salt and pepper. Place the chicken on a lightly oiled baking sheet.
4. Spread about 1 teaspoon mayonnaise over the top of each chicken breast, reserving the remaining mayonnaise for the sauce. Spoon the panko-cheese mixture over the tops and press gently so it adheres; the undersides do not need coating.
5. On a second baking sheet, toss the potato wedges with olive oil, the remaining ranch spice, salt and pepper. Roast the potatoes on the top rack and the chicken on the middle rack until the potatoes are golden and tender and the chicken is cooked through, 20 to 25 minutes.
6. When the chicken and potatoes are nearly done, steam the green beans in a small pot with a splash of water until just tender, 5 to 7 minutes. Transfer the beans to a medium bowl and toss with the remaining 1 tablespoon butter, salt and pepper.
7. In a small bowl, stir together the remaining mayonnaise and sriracha to taste.
8. Divide the chicken, potato wedges and buttery green beans between plates. Serve with the spicy mayo on the side for dipping.

Recipe Tips

FAQ

Do I need to coat both sides of the chicken with the panko mixture?

No. Add the mayonnaise and panko-cheese mixture only to the tops of the chicken breasts, pressing gently so the topping sticks.

Can I steam the green beans instead of microwaving them?

Yes. Steam the green beans in a small pot with a splash of water until just tender, about 5 to 7 minutes, then toss with butter, salt and pepper.

How spicy is the dipping sauce?

The sauce uses mayonnaise mixed with sriracha. Stir in the sriracha to taste so you can keep it mild or make it spicier.