Crispy Cheddar Chicken with Loaded Bacon Mashed Potatoes and Roasted Broccoli

This crispy cheddar chicken is a guaranteed crowd-pleaser. Juicy chicken cutlets are coated in a crunchy panko and cheddar crust, then baked until golden and tender. The savory crust locks in moisture, delivering a satisfying crunch in every bite.

Pair it with tender roasted broccoli and creamy mashed potatoes studded with crispy bacon and fresh chives. It’s a complete, elegant meal that feels special but comes together easily in your own kitchen.

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Ingredients

12 ounce Yukon Gold 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

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Lightly oil a baking sheet. Dice potatoes into ½-inch pieces. Cut broccoli florets into bite-size pieces. Finely chop chives. In a medium microwave-safe bowl, melt 1 tablespoon butter in the microwave (about 30 seconds). Stir in panko, half the fry seasoning, half the cheddar, salt and pepper.
2. Pat chicken dry with paper towels. Season with remaining fry seasoning, salt and pepper. Place chicken on one side of the prepared baking sheet. Spread a thin layer of mayonnaise on top of each cutlet, then mound the panko mixture on top, pressing gently to adhere.
3. On the opposite side of the sheet, toss broccoli with a drizzle of olive oil, salt and pepper. Roast on the top rack until broccoli is browned and tender and chicken is cooked through, 15-20 minutes. For a deeper golden crust, broil the chicken for the last 2-3 minutes.
4. While chicken and broccoli roast, place potatoes in a large pot and cover with salted water by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup cooking liquid, then drain and return potatoes to the pot. Meanwhile, cook bacon in a large dry pan over medium-high heat, turning occasionally, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate; once cool, chop roughly.
5. Add sour cream, remaining cheddar and 1 tablespoon butter to the drained potatoes. Mash until smooth and creamy, adding reserved cooking liquid as needed. Stir in half the bacon and half the chives. Season with salt and pepper.
6. Divide chicken, potatoes and broccoli among plates. Top potatoes with remaining bacon and chives. Serve immediately.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Pound them to an even thickness of about ½ inch for even cooking.

Can I make this recipe gluten-free?

Substitute gluten-free panko breadcrumbs and ensure your fry seasoning and other ingredients are gluten-free.

How do I store leftovers?

Store chicken, potatoes and broccoli separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven or microwave.