Sheet Pan Dijon Onion Crunch Chicken
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Sheet Pan Dijon Onion Crunch Chicken

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!

Easy Prep
Easy Cleanup

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

Total Time30 minutes
Prep Time5 minutes


serving amount

10 ounce

Chicken Cutlets

1.5 ounce

Honey Dijon Dressing

(Contains Eggs)

¼ cup

Monterey Jack Cheese

(Contains Milk)

1 unit

Crispy Fried Onions

(Contains Wheat)

6 ounce

Green Beans

1 teaspoon

Garlic Powder

1 unit

Ciabatta Bread

(Contains Soy, Wheat)

Not included in your delivery



1 teaspoon

Cooking Oil

3 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories750 kcal
Fat46 g
Saturated Fat20 g
Carbohydrate44 g
Sugar8 g
Dietary Fiber3 g
Protein40 g
Cholesterol170 mg
Sodium720 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.


Paper Towel
Small Bowl
Baking Sheet


Roast Chicken

• 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).

Roast Green Beans

• 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.

Make Garlic Bread

• 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.

Finish & Serve

• 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°.