Cheddar-Crusted Chicken with Mashed Sweet Potatoes and Roasted Asparagus

If you love crispy chicken, this dish is for you! We coat tender chicken cutlets in a crunchy panko and cheddar crust, seasoned with a zesty fry seasoning. On the side, enjoy silky mashed sweet potatoes and roasted asparagus with crispy edges. It’s a sweet-and-savory sensation that comes together in just 30 minutes.

Perfect for busy weeknights, this recipe uses simple ingredients and delivers big flavor. The combination of crunchy chicken, creamy sweet potatoes and tender asparagus will satisfy the whole family.

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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

ounce Green BeansView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView 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

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust rack to top position. Wash and dry produce. Peel and dice sweet potatoes into ½-inch pieces. Trim the woody ends from asparagus.
2. Place sweet potatoes in a medium pot and cover with salted water by 2 inches. Bring to a boil and cook until tender, about 15 minutes. Drain and return to pot; keep covered off heat.
3. Meanwhile, in a small bowl, combine panko, shredded cheddar, half the fry seasoning, a drizzle of olive oil, salt and pepper. Pat chicken cutlets 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. Mound the panko mixture on top, pressing to adhere (no need to coat undersides). Toss asparagus on the empty side of the sheet with a drizzle of olive oil, salt and pepper.
5. Roast on top rack until chicken is cooked through (internal temp 165°F) and asparagus is browned and tender, 18-22 minutes.
6. Meanwhile, mash sweet potatoes with 2 tablespoons butter, remaining sour cream and a pinch of salt. Keep covered until ready to serve. For extra sweetness, add a pinch of brown sugar or maple syrup while mashing.
7. Divide mashed sweet potatoes, roasted asparagus and cheddar-crusted chicken between plates. Serve immediately.

Recipe Tips

FAQ

Can I use a different vegetable instead of asparagus?

Yes, green beans, broccoli or zucchini would work well. Adjust roasting time as needed.

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs and ensure your fry seasoning is gluten-free.

How do I store leftovers?

Store chicken and vegetables separately in airtight containers in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.