Sheet Pan Walnut-Crusted Chicken
with Honey Dijon Sauce, Cheesy Ciabatta & Roasted Broccoli
Sheet Pan Walnut-Crusted Chicken
Crispy walnut-coated chicken bakes alongside roasted broccoli and cheesy ciabatta, then gets finished with a sweet-tangy honey Dijon sauce for an easy, satisfying dinner.
Ingredients
For 2 servings
- 8 ounce Broccoli Florets
- 10 ounce Chicken Cutlets
- 1 unit Ciabatta Bread
- 1 tablespoon Fry Seasoning
- 1.5 ounce Honey Dijon Dressing
- 1 unit Lemon
- ¼ cup Monterey Jack Cheese
- ¼ cup Panko Breadcrumbs
- ½ ounce Walnuts
Additional Ingredients
- 2 tablespoon Butter
- 1 tablespoon Olive Oil
- Pepper
- Salt
Swaps and substitutions
For a nut-free version, replace the walnut coating with extra breadcrumbs or crushed sunflower seeds; for dairy-free, use a plant-based cheese or skip the cheese topping. To avoid wheat, swap the ciabatta and breadcrumbs for gluten-free bread and crumbs, and use an egg-free sauce if needed.
What to serve with it
Serve with a crisp green salad or simple tomato cucumber salad to balance the rich, crunchy chicken and cheesy bread. A light white wine, sparkling water with lemon, or extra roasted vegetables also works well alongside the savory-sweet sauce.
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