Crispy Cheddar Chicken with Bacon Mashed Potatoes and Roasted Broccoli

This crispy cheddar chicken is the ultimate comfort food. Tender chicken cutlets are coated in a crunchy panko and cheddar crust, then baked to golden perfection. The result is a juicy, flavorful main dish that pairs beautifully with creamy mashed potatoes loaded with bacon and chives, plus roasted broccoli for a pop of color and nutrition.

Perfect for a weeknight dinner or a special occasion, this recipe brings together bold flavors and satisfying textures. The cheesy crust locks in moisture, while the bacon and chive mashed potatoes add a rich, savory note. Roasted broccoli completes the meal with a slight char and tender bite.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cut the potatoes into 1-inch chunks. Place them in a pot with salted water and bring to a boil. Cook until fork-tender, about 15 minutes.
3. While potatoes cook, cut the broccoli into small florets. Toss with olive oil and a pinch of salt. Spread on one side of the prepared baking sheet.
4. In a small bowl, mix together the panko breadcrumbs, half of the cheddar cheese and the fry seasoning. In another bowl, combine the mayonnaise and sour cream.
5. Pat the chicken cutlets dry. Coat each cutlet with the mayonnaise mixture, then press into the panko-cheddar mixture to coat evenly. Place on the other side of the baking sheet with the broccoli.
6. Bake for 15-18 minutes, until the chicken is golden and cooked through (internal temperature 165°F) and the broccoli is tender and slightly charred.
7. While everything bakes, cook the bacon in a skillet over medium heat until crispy. Transfer to a paper towel-lined plate, then crumble or chop.
8. Drain the potatoes and return to the pot. Add the butter, remaining cheddar cheese and sour cream (if desired). Mash until smooth. Fold in the crumbled bacon and chopped chives.
9. Serve the crispy chicken alongside the loaded mashed potatoes and roasted broccoli. Enjoy!
10. Tip: For extra crispy chicken, broil for the last 1-2 minutes, watching carefully to avoid burning.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, slice chicken breasts in half horizontally to create cutlets or pound them to an even thickness.

Can I make this recipe dairy-free?

You can substitute the cheddar with a dairy-free cheese, use vegan butter and sour cream and omit the mayonnaise or use a vegan alternative.

How do I store leftovers?

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