Walnut-Crusted Chicken with Cheesy Ciabatta and Roasted Broccoli

Busy weeknights call for dinners that are both quick and satisfying. This walnut-crusted chicken sheet pan meal delivers crunchy, flavorful chicken alongside roasted broccoli and toasted cheesy ciabatta—all on one pan. A honey Dijon dressing adds a savory-sweet touch for dipping.

Ready in just 30 minutes, this recipe is designed for minimal cleanup without sacrificing taste. The walnut and panko crust gives the chicken a delightful crunch, while the melted Monterey Jack cheese on ciabatta makes for a perfect side. Serve with roasted broccoli for a complete, balanced meal.

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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

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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with parchment paper or foil for easy cleanup.
2. Finely chop the walnuts. In a small bowl, combine the chopped walnuts, panko breadcrumbs, fry seasoning, and a pinch of salt and pepper. Set aside.
3. Pat the chicken cutlets dry with paper towels. Season both sides with salt and pepper. Brush the tops with a little olive oil, then press the walnut-panko mixture firmly onto the top of each cutlet.
4. Place the coated chicken cutlets on one side of the prepared baking sheet. Drizzle the broccoli with olive oil, season with salt and pepper, and toss to coat. Arrange the broccoli on the other side of the sheet pan.
5. Roast for 15-18 minutes, until the chicken is cooked through (internal temperature reaches 165°F) and the broccoli is tender and lightly browned.
6. While the chicken and broccoli roast, slice the ciabatta in half horizontally. Spread butter on the cut sides, then sprinkle with Monterey Jack cheese. Place on a separate small baking sheet or directly on the oven rack during the last 5 minutes of roasting, until the cheese melts and the bread is toasted.
7. Serve the walnut-crusted chicken with roasted broccoli and cheesy ciabatta. Drizzle or serve the 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. Chop them finely to ensure they adhere to the chicken.

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.

Can I make this dairy-free?

Yes, omit the cheese and use a dairy-free butter substitute or olive oil on the ciabatta. The rest of the recipe is naturally dairy-free.