Crispy Mozzarella-Crusted Chicken with Bruschetta Topping, Bacon Mashed Potatoes and Lemon Broccoli

This dish takes all the classic flavors of bruschetta-juicy tomatoes, fresh parsley and a hint of lemon-and pairs them with a crispy, cheesy chicken cutlet. Instead of bread, we use a golden panko and mozzarella crust that stays perfectly crunchy. On the side, creamy mashed potatoes get a smoky boost from crispy bacon, while roasted broccoli is brightened with lemon zest.

It’s a complete, satisfying meal that feels special enough for a dinner party but is simple enough for a weeknight. The contrast of textures and flavors-from the tangy tomato topping to the rich potatoes-makes every bite exciting.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

0.33 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C) and adjust a rack to the top position. For 4 servings, also use the middle rack. Wash and dry all produce. Dice the potatoes into ½-inch pieces. Cut the broccoli into bite-size florets if needed.
2. In a medium microwave-safe bowl, melt 1 tablespoon of butter (2 tablespoons for 4 servings) in the microwave, about 30 seconds. Stir in the mozzarella, panko breadcrumbs, 1 teaspoon of Italian seasoning (2 teaspoons for 4 servings) and a pinch of salt and pepper. Set aside the remaining Italian seasoning for later use.
3. Lightly oil a baking sheet or coat with nonstick spray. Pat the chicken cutlets dry with paper towels and season both sides with salt and pepper. Place the chicken on one side of the prepared baking sheet (for 4 servings, spread them across the entire sheet). Mound the mozzarella-panko mixture on top of each cutlet, pressing firmly to adhere; do not coat the undersides.
4. On the opposite side of the sheet, toss the broccoli with a drizzle of olive oil, salt and pepper. For 4 servings, use a second baking sheet for the broccoli and place it on the middle rack. Roast the chicken and broccoli on the top rack until the chicken is cooked through (internal temperature 165°F) and the broccoli is tender, 18-22 minutes. If the broccoli finishes early, remove it and let the chicken continue roasting. For a deeper golden crust, broil the chicken for the last 2-3 minutes.
5. While the chicken and broccoli roast, place the diced 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 of the cooking liquid, then drain the potatoes and return them to the pot. Cover and keep warm off the heat.
6. Meanwhile, place the bacon in a large dry skillet over medium-high heat. Cook, turning occasionally, until crispy, 6-10 minutes. Transfer the bacon to a paper-towel-lined plate to drain. Once cool, roughly chop the bacon.
7. Finely dice the tomato. Pick the parsley leaves from the stems and finely chop them. Zest the lemon and then cut it into wedges. In a small bowl, combine the diced tomato, chopped parsley, a generous squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper to taste.
8. Mash the cooked potatoes with the sour cream and remaining 2 tablespoons of butter (3 tablespoons for 4 servings) until smooth and creamy, adding splashes of the reserved potato cooking liquid as needed. Fold in half of the chopped bacon. Season with salt and pepper.
9. Sprinkle the roasted broccoli with lemon zest to taste. Divide the mashed potatoes, broccoli and chicken cutlets among plates. Spoon the tomato mixture over the chicken, then top the potatoes with the remaining bacon. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

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

Can I make this recipe dairy-free?

You can substitute the mozzarella with a dairy-free shred, use vegan butter and sour cream and omit the cheese crust or use a dairy-free alternative. The texture and flavor will vary.

How do I store leftovers?

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