Blue Cheese Panko–Crusted Chicken
with Hot Honey Carrots & Ranch Salad
- Milk
- Wheat
- Eggs
Tender chicken cutlets are crusted with a savory blue cheese and panko mixture, then baked until golden. They’re served with sweet roasted carrots tossed in a spicy honey glaze. A crisp, refreshing ranch-dressed salad complements the richness of the chicken and the kick of the glaze.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1.5 ounce
Blue Cheese
(Contains: Milk)
1 unit
Baby Lettuce
1 unit
Frank's Hot Sauce
1 unit
Mini Cucumber
2 teaspoon
Honey
¼ ounce
Frank's Seasoning Blend
12 ounce
Chicken Cutlets
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
9 ounce
Carrot
1.5 ounce
Buttermilk Ranch Dressing
(Contains: Eggs, Milk)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
-
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and discard root end from lettuce; chop leaves into bite-size pieces. Trim and thinly slice cucumber into rounds.
- In a small bowl, combine honey and hot sauce.
- Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl; microwave until melted, 30-45 seconds. Let cool slightly; stir in panko, blue cheese, and half the Frank’s Seasoning Blend (you’ll use the rest later).
- Toss carrots on one side of a lightly oiled baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread out across entire baking sheet.)
- Roast on top rack for 5 minutes (you’ll add more to the sheet then).
-
Meanwhile, pat chicken* dry with paper towels and season with remaining Frank’s Seasoning Blend, salt, and pepper. Spread a thin layer of sour cream on tops of chicken and mound with panko mixture, pressing firmly to adhere (no need to coat undersides).
-
Once carrots have roasted 5 minutes, remove baking sheet from oven. Carefully place chicken, coated sides up, on empty side of sheet. (For 4 servings, leave carrots roasting; place chicken on a second lightly oiled baking sheet and roast on middle rack.) Return to top rack and roast until chicken is golden brown and cooked through and carrots are tender, 15-18 minutes.
-
While carrots and chicken roast, in a large bowl, toss lettuce and cucumber with dressing; season with salt and pepper.
-
Once carrots are done, toss on baking sheet with hot honey.
-
Divide chicken, carrots, and salad between plates and serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The blue cheese panko crust was a standout — even self-described blue cheese skeptics were won over 🧀. The hot honey carrots were a favorite pairing, though a few found the heat level higher than expected; use less hot sauce if you prefer milder.
- Ease of prep: Straightforward to put together with minimal active cooking time. One reviewer noted the blue cheese topping can brown quickly, so watch the oven and pull the chicken on the shorter end of the suggested time range.
- Suggestions: Use less dressing on the salad — several found the full portion made it soggy; toss only what you'll eat right away. A few felt the salad was plain and would benefit from extra ingredients or a different side like pasta or rice.
- Leftovers: The chicken reheated well the next day, though it can dry out slightly; one reviewer enjoyed it for lunch the following day.
