Walnut-Crusted Chicken with Cheesy Ciabatta and Roasted Broccoli

Busy weeknights call for quick, satisfying meals that don’t skimp on flavor. This walnut-crusted chicken delivers a crunchy, nutty coating paired with tender roasted broccoli and warm, cheesy ciabatta bread. The honey Dijon dressing adds a savory-sweet touch that ties everything together.

With minimal prep and just a few simple steps, you can have a complete dinner on the table in under 30 minutes. It’s the perfect solution for those evenings when you want something homemade without spending hours in the kitchen.

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Ingredients

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

2 unit Oven-Ready TrayView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or use the provided oven-ready trays.
2. In a small bowl, combine the panko breadcrumbs, chopped walnuts, and fry seasoning. Set aside.
3. Place the chicken cutlets in one of the oven-ready trays. Drizzle with olive oil and season with salt and pepper. Press the panko-walnut mixture onto the top of each cutlet to form a crust.
4. In the second tray, toss the broccoli florets with a drizzle of olive oil, salt, and pepper. Spread them in an even layer.
5. Bake both trays in the preheated oven for 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the broccoli is tender.
6. While the chicken and broccoli bake, slice the ciabatta in half lengthwise. Spread butter on the cut sides and sprinkle with Monterey Jack cheese. Place on a small baking sheet.
7. During the last 5 minutes of baking, add the ciabatta to the oven and bake until the cheese is melted and the bread is golden.
8. Remove everything from the oven. Serve the walnut-crusted chicken with roasted broccoli and cheesy ciabatta on the side. Drizzle the honey Dijon dressing over the chicken or use it as a dipping sauce.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute Monterey Jack with mozzarella, provolone, or any good melting cheese.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear.

Can I make this recipe ahead of time?

This dish is best enjoyed fresh, but you can prep the walnut crust and chop the broccoli in advance. Assemble and bake when ready.