Cheddar-Crusted Chicken with Roasted Broccoli and Loaded Mashed Potatoes

This crispy cheddar chicken recipe is a guaranteed crowd-pleaser. The chicken cutlets are coated in a savory panko and cheddar crust that bakes to a golden brown, keeping the meat juicy and tender inside. Paired with roasted broccoli and creamy mashed potatoes studded with bacon and chives, this meal is both elegant and satisfying.

Perfect for a weeknight dinner or a special occasion, this dish comes together with simple ingredients and straightforward steps. The combination of textures and flavors-crunchy chicken, tender broccoli and rich potatoes-makes every bite delicious. Serve it up and watch it disappear!

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Lightly oil a baking sheet. Wash and dry produce. Cut broccoli florets into bite-size pieces if necessary. Dice potatoes into ½-inch pieces. Finely chop chives. Place 1 TBSP butter (2 TBSP for 4) in a medium microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko, half the Fry Seasoning, half the cheddar (you’ll use the rest later), salt and pepper.
2. Pat chicken dry with paper towels; season all over with remaining Fry Seasoning, salt and pepper. Place on one side of prepared sheet (for 4 servings, spread out across entire sheet). Evenly spread a thin layer of mayonnaise onto tops of chicken (you might not use all the mayo); mound with panko mixture, pressing to adhere (no need to coat the undersides).
3. Toss broccoli on opposite side of sheet from chicken with a drizzle of olive oil, salt and pepper. (For 4 servings, add broccoli to a second sheet; roast chicken on top rack and broccoli on middle rack.) Roast on top rack until broccoli is browned and tender and chicken is cooked through, 15-20 minutes. TIP: For a deeply golden crust, broil chicken for the last 2-3 minutes.
4. While chicken and broccoli roast, place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Meanwhile, place bacon in a dry large pan over medium-high heat. Cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop.
5. To pot with drained potatoes, add sour cream, remaining cheddar and 1 TBSP butter (2 TBSP for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Stir in half the bacon and half the chives. Season with salt and pepper.
6. Divide chicken, mashed potatoes and broccoli between plates. Top mashed potatoes with remaining bacon and remaining chives. Serve. Chicken is fully cooked when internal temperature reaches 165°F. Bacon is fully cooked when internal temperature reaches 145°F.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for quicker cooking.

What can I substitute for fry seasoning?

You can use a blend of paprika, garlic powder, onion powder, salt and pepper. Adjust to your taste.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain crispiness.