Crispy Monterey Jack Chicken

Crispy Monterey Jack Chicken

with Buttery Green Beans, Potato Wedges, and Spicy Mayo

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Crispy chicken is always a recipe for success. Add melty Monterey Jack and Ranch seasoning to the mix and you’ve got yourself a winning dinner. Once baked, the cheesy panko crust turns golden brown while the meat stays juicy and tender. The crunchy cutlets are served with sriracha-spiked mayo and sides of buttery green beans and crispy potato wedges. If this all sounds complicated—it’s not! 35 minutes is all you need for this delicious dish to land on your table.

Tags:Family friendly

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

¼ cup

Panko Breadcrumbs


1 tablespoon

Ranch Spice

¼ cup

Monterey Jack Cheese


4 tablespoon



1 teaspoon


12 ounce

Chicken Breasts

6 ounce

Green Beans

Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3305 kJ
Calories790 kcal
Fat50 g
Saturated Fat16 g
Carbohydrate40 g
Sugar6 g
Dietary Fiber7 g
Protein43 g
Cholesterol185 mg
Sodium450 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small Bowl
Paper Towel
Baking Sheet
Medium Bowl
Instructionsarrow up iconarrow up icon
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Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges.


Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until melted, about 30 seconds. Stir in panko, Monterey Jack, half the Ranch Spice (you’ll use the rest later), salt, and pepper.


Pat chicken dry with paper towels and season all over with salt and pepper. Place on a lightly oiled baking sheet. Spread tops of chicken breasts with 1 tsp mayonnaise each (you’ll use the rest later). Mound with panko mixture, pressing to adhere (no need to coat the undersides).


On a second baking sheet, toss potato wedges with a large drizzle of olive oil, remaining Ranch Spice, salt, and pepper. Roast potatoes on top rack and chicken on middle rack until potatoes are golden brown and tender and chicken is cooked through, 20-25 minutes.


When chicken and potatoes have 5 minutes left, pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. (TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Transfer to a medium bowl and toss with 1 TBSP butter, salt, and pepper. In a second small bowl, combine remaining mayonnaise and sriracha to taste.


Divide chicken, potato wedges, and green beans between plates. Serve with spicy mayo on the side for dipping.