Cheddar and panko make the coating for these baked chicken cutlets. A thin layer of Greek yogurt holds the crumbs in place, and hot honey goes into the yogurt mixture and over the chicken after baking.
I can get ambitious in the kitchen and spend hours on one dish, so a sheet-pan meal is a welcome change. While the chicken bakes, I like to do the dishes so the mess is cleared when dinner is ready.
Use whichever hot honey you prefer. For a homemade option, follow our habanero hot-honey guide, which links the complete weighed preparation from Oregon State University Extension.
Ingredients
For two servings, allow about 10 minutes of prep and 20 minutes of cooking, or 30 minutes total. These are estimates; the chicken breast's size affects portions and cooking time. The potato side below needs an earlier start.
- 1 whole boneless, skinless chicken breast, sliced lengthwise into two thin cutlets
- ½ cup plain panko breadcrumbs
- ½ cup extra-sharp cheddar cheese, shredded
- ⅓ cup plain Greek yogurt
- 2 tablespoons olive oil
- 1 teaspoon hot honey, plus more for drizzling
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt for the breadcrumb mixture, plus salt to taste for the chicken and yogurt mixture
- ½ teaspoon black pepper for the breadcrumb mixture, plus pepper to taste for the chicken and yogurt mixture
- Hot sauce, to taste
Prepare the chicken
Preheat the oven to 425°F. Line a baking sheet with aluminum foil or parchment paper.
Pat the chicken breast dry and lay it flat on a cutting board. Hold it in place with your palm and slice through the middle lengthwise to make two thin cutlets. Season both sides with salt and pepper.
Mix the coatings
In one bowl, combine the Greek yogurt, 1 teaspoon of hot honey, a few dashes of hot sauce, and salt and pepper to taste. Spread a thin layer over the top and sides of each cutlet. Leave the bottom uncoated where it will touch the pan.
Reserve a few pinches of cheddar for topping. In a second bowl, mix the remaining cheddar with the panko, olive oil, garlic powder, onion powder, smoked paprika, measured salt and pepper, and a few more dashes of hot sauce.
Editorial image unavailable.Transfer the cutlets to the prepared baking sheet with the yogurt-coated side facing up. Press the breadcrumb mixture onto the top and sides, then add the reserved cheese.
Bake and finish
Bake for about 15 to 20 minutes, then check each cutlet with a food thermometer. Insert the probe from the side into the thickest part so its sensing area reaches the center. Each cutlet must reach 165°F; continue cooking any cutlet below that temperature. Follow the thermometer manufacturer's instructions for its sensing area. USDA explains thermometer placement for thin foods. FoodSafety.gov's temperature chart specifies 165°F for poultry.
Drizzle the cooked chicken with hot honey to taste and serve immediately.
Lemon pepper broccoli
I keep the seasonings for this side in my cabinet, which makes it easy to put together with the chicken.
Place broccoli florets on the tray and drizzle with olive oil. Add salt, black pepper, garlic powder and lemon pepper, then mix on the tray. I like a little extra heat, so crushed pepper flakes or cayenne pepper are optional additions. Roast alongside the chicken at 425°F, checking the broccoli after about 15 minutes. Continue until it is tender with lightly browned edges. If the chicken reaches 165°F first, move it to a clean plate and let the broccoli finish roasting. Oregon State University Extension describes this vegetable doneness cue.
If you do not have lemon pepper, leave it out or add a squeeze of fresh lemon juice after baking. I also finish the broccoli with a drizzle of hot honey.
Garlicky green beans
I like sliced shallots with roasted green beans. Cut the shallot into slivers about ¼ inch thick and put them on the baking sheet with the beans. Drizzle with olive oil, season with salt, pepper and garlic powder, and mix well.
Add the chicken to the tray and assemble its coating. Roast the beans and chicken together at 425°F for about 15 to 20 minutes. Check the chicken's internal temperature before serving.
Baked potatoes
Start the potatoes before the chicken and use a separate baking sheet. I use russets. Wash them and pierce each one with a fork about 5 to 10 times.
Bake at 400°F for about 35 to 40 minutes or until fork-tender. Remove the potatoes and raise the oven temperature to 425°F. Brush the potatoes with melted butter and sprinkle with salt, then put them back in the oven alongside the chicken for another 15 to 20 minutes.
Slice each potato open without cutting through the bottom. Use tongs to squeeze gently from each end, then fluff the inside with a fork. Add butter, salt, pepper, cheese, sour cream or your preferred toppings.