Crunchy Walnut-Crusted Chicken with Cheesy Ciabatta and Roasted Broccoli

This walnut-crusted chicken is the perfect solution for busy weeknights when you want a homemade meal without the fuss. Juicy chicken cutlets are topped with a crunchy walnut and panko crust, then roasted alongside tender broccoli. A honey Dijon dressing adds a savory-sweet kick for dipping.

Serve with toasted ciabatta bread topped with melted Monterey Jack cheese for a complete and satisfying dinner. The best part? Everything comes together in under 30 minutes with minimal cleanup.

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Ingredients

0.5 ounce WalnutsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

1 unit Ciabatta BreadView ingredient guideLike ingredientDislike ingredient

2 unit Oven-Ready Aluminum TraysView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView 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. Preheat the oven to 450°F with racks in the top and middle positions. Let 2 tablespoons of butter come to room temperature. Wash and dry all produce.
2. Crush the walnuts in their bag using a heavy pan or rolling pin until finely ground. In a small bowl, combine the crushed walnuts, panko breadcrumbs, a large drizzle of olive oil and a pinch of salt and pepper.
3. Pat the chicken cutlets dry with paper towels and place them in one aluminum tray. Season the chicken all over with half of the fry seasoning, salt and pepper. Spread the tops of the chicken with half of the honey Dijon dressing (reserve the rest for serving). Mound the walnut-panko mixture onto the coated sides, pressing gently to adhere (no need to coat the undersides).
4. Cut the broccoli florets into bite-size pieces if needed and place them in the remaining aluminum tray. Toss with a drizzle of olive oil, season with salt and pepper and add 2 tablespoons of water. Cover the tray tightly with foil.
5. Roast the chicken on the top rack and the broccoli on the middle rack until the chicken is browned and cooked through and the broccoli is tender, 15-20 minutes. If the broccoli finishes early, remove it from the oven and continue roasting the chicken.
6. While the chicken and broccoli roast, halve the ciabatta bread. In a small microwave-safe bowl, combine the softened butter with the remaining fry seasoning and season with salt and pepper. If the butter isn’t soft, microwave for 5-10 seconds before mixing. Spread the seasoned butter onto the cut sides of the ciabatta and sprinkle evenly with Monterey Jack cheese.
7. When the chicken has about 5 minutes left, carefully place the ciabatta cut sides up directly on the oven rack (or on a baking sheet). Bake until the bread is toasted and the cheese melts, 4-5 minutes. Halve the ciabatta on a diagonal and divide among plates along with the chicken and broccoli. Serve with the remaining honey Dijon dressing on the side for dipping.

Recipe Tips

FAQ

Can I use a different nut instead of walnuts?

Yes, pecans or almonds would work well as a substitute for walnuts.

What can I serve instead of ciabatta?

Any crusty bread or rolls can replace ciabatta; adjust toasting time as needed.

How do I store leftovers?

Store chicken, broccoli and bread separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven for best results.