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

If you love crispy chicken, this dish is for you! We coat chicken cutlets in a crunchy panko and cheddar crust seasoned with our zesty fry seasoning, then bake them to golden perfection. On the side, enjoy silky mashed sweet potatoes and tender roasted green beans for a sweet-and-savory combo that hits all the right notes.

Everything comes together in just 30 minutes, making it an ideal choice for busy weeknights. The best part? You get a restaurant-quality meal with minimal fuss. Let’s get cooking!

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Ingredients

3 tablespoon Sour CreamView 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

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 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

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

Recipe Tips

FAQ

Can I use a different cheese instead of cheddar?

Yes, you can substitute cheddar with another melting cheese like Monterey Jack or Gouda for a different flavor.

Can I make this recipe dairy-free?

You can try using dairy-free sour cream, cheese and butter alternatives, but the texture and taste may vary.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.