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Sheet Pan Dijon Onion Crunch Chicken with Green Beans & Garlic Bread

Crunchy chicken is always a recipe for success. Add tender green beans and buttery garlic bread to the mix, for a winning dinner. The chicken’s swept with a tangy-sweet honey Dijon dressing, then sprinkled with melty Monterey Jack and crispy fried onions. When baked, the crust gets golden brown while the meat stays juicy and tender. Winner winner chicken dinner!

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Easy Prep Easy Cleanup dinners
Prep: 30 mins
Cook: 5 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 10 oz chicken cutlets
  • 1.5 oz honey dijon dressing
  • 0.25 cups monterey jack cheese
  • 1 crispy fried onions
  • 6 oz green beans
  • 1 tsp garlic powder
  • 1 ciabatta bread
  • salt
  • pepper
  • 1 tsp cooking oil
  • 3 tbsp butter
  • 20 oz chicken cutlets
  • 3 oz honey dijon dressing
  • 0.5 cups monterey jack cheese
  • 2 crispy fried onions
  • 12 oz green beans
  • 2 tsp garlic powder
  • 2 ciabatta breads
  • salt
  • pepper
  • 1 tsp cooking oil
  • 5 tbsp butter

Instructions

  1. • Adjust rack to middle position (top and middle positions
    for 4 servings) and preheat oven to 425 degrees. Place
    2 TBSP butter (3 TBSP for 4) in a small bowl and bring to
    room temperature.
    • Pat chicken* dry with paper towels and season all over
    with salt and pepper; place on one side of a baking sheet
    (spread out across entire sheet for 4).
    • Brush tops of chicken with ½ TBSP dressing each (save
    the rest for serving). Sprinkle with Monterey Jack. Crush
    crispy onions in their package, then sprinkle over cheese,
    pressing to adhere.
    • Roast on middle rack for 5 minutes (you’ll add more to
    the sheet then).
  2. • Meanwhile, wash and dry produce. Trim green beans
    if necessary.
    • Once chicken has roasted 5 minutes, remove sheet from
    oven. Carefully toss green beans on empty side with a
    drizzle of oil, salt, and pepper. (For 4 servings, leave
    chicken roasting; add green beans to a second baking
    sheet and roast on top rack.)
    • Return to middle rack until green beans are tender
    and chicken is browned and cooked through,
    12-15 minutes more.
  3. • Meanwhile, combine softened butter with garlic powder
    to taste. Season with salt and pepper.
    • Halve and toast ciabatta. Spread cut sides with garlic
    butter. Cut each half on a diagonal.
  4. • Toss green beans with 1 TBSP plain butter (2 TBSP for
    4 servings) until melted. Season with salt and pepper.
    • Divide chicken, green beans, and garlic bread between
    plates. Serve with remaining dressing on the side.
    Chicken is fully cooked when internal temperature reaches 165°.