Crispy Cheddar Chicken with Roasted Broccoli and Loaded Mashed Potatoes

This crispy cheddar chicken delivers a satisfying crunch with every bite. The chicken cutlets are coated in a panko-cheddar crust and baked until golden brown, while the meat stays tender and juicy. It’s paired with roasted broccoli and creamy mashed potatoes studded with bacon and chives for a complete meal that feels both comforting and special.

Perfect for a weeknight dinner or when you want to impress without spending hours in the kitchen, this recipe uses simple ingredients to create big flavor. The combination of textures and tastes-crunchy, creamy, cheesy and savory-makes it a crowd-pleaser.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

16 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView 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 oven to 425°F. Lightly oil a baking sheet. Cut broccoli into bite-size pieces. Dice potatoes into ½-inch pieces. Finely chop chives. In a medium microwave-safe bowl, melt 1 tablespoon butter (30 seconds). Stir in panko, half the fry seasoning, half the cheddar, salt and pepper.
2. Pat chicken cutlets dry with paper towels; season with remaining fry seasoning, salt and pepper. Place on one side of the prepared baking sheet. Spread a thin layer of mayonnaise on top of each cutlet, then mound with the panko mixture, pressing to adhere.
3. Toss broccoli on the opposite side of the sheet with a drizzle of olive oil, salt and pepper. Roast on top rack until broccoli is 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 with salted water to cover 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 pot. Meanwhile, cook bacon in a dry large pan over medium-high heat until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate; once cool, roughly chop.
5. To the drained potatoes, add sour cream, remaining cheddar and 1 tablespoon butter. Mash until smooth, adding reserved 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 among plates. Top mashed potatoes with remaining bacon and chives. Serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness for even cooking.

Can I make this recipe dairy-free?

You can substitute dairy-free cheese, sour cream and butter, but the texture and flavor will change.

How do I store leftovers?

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