Cheddar-Crusted Chicken with Mashed Sweet Potatoes and Roasted Green Beans

This crispy cheddar-crusted chicken is a crowd-pleaser, featuring a crunchy panko and cheddar coating that bakes up golden and delicious. Served alongside silky buttery mashed sweet potatoes and tender roasted green beans, it’s a complete meal that comes together in just 30 minutes.

The secret to the extra-crispy crust is a blend of panko breadcrumbs, sharp cheddar cheese and a zesty fry seasoning, all pressed onto chicken cutlets brushed with sour cream. Roasted green beans add a savory crunch, while the sweet potatoes are mashed with butter and sour cream for a creamy, slightly sweet side.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat oven to 425°F. Wash and dry produce. Peel and dice sweet potatoes into ½-inch pieces. Trim green beans if necessary.
2. Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, about 15 minutes. Drain and return sweet potatoes to pot. Keep covered off heat until ready to mash.
3. Meanwhile, in a small bowl, combine panko, cheddar, half the fry seasoning, a drizzle of olive oil, salt and pepper. Pat chicken dry with paper towels and season all over with remaining fry seasoning, salt and pepper.
4. Place chicken on one side of a baking sheet; brush tops with half the sour cream (you’ll use the rest in the next step). Mound coated sides with panko mixture, pressing to adhere (no need to coat the undersides). Toss green beans on empty side of sheet with a drizzle of olive oil, salt and pepper. Roast on top rack until chicken is cooked through and green beans are browned and tender, 18-22 minutes.
5. Meanwhile, mash sweet potatoes with 2 tablespoons butter, remaining sour cream and a big pinch of salt. Keep covered until ready to serve. Tip: If you like your sweet potatoes extra sweet, add a pinch of brown sugar or a drizzle of maple syrup while mashing.
6. Divide sweet potatoes, green beans and chicken between plates. Serve.

Recipe Tips

FAQ

Can I use frozen green beans?

Yes, but thaw and pat them dry first to avoid excess moisture. Roasting time may need to be reduced slightly.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F and the juices run clear. The coating should be golden and crispy.

Can I substitute the cheddar cheese?

Yes, you can use any melting cheese like Monterey Jack, Gouda or a blend. The flavor will vary slightly.