Crispy Cheddar Chicken with Creamy Mashed Potatoes and Roasted Broccoli

This crispy cheddar chicken is a versatile dinner that lets you choose your own adventure: go for a classic crunchy panko coating or a nutty almond crust-or mix and match! The chicken is baked until golden and served alongside creamy chive mashed potatoes and tender roasted broccoli. It’s a satisfying, crowd-pleasing meal that comes together easily.

Whether you’re cooking for a family or just want a comforting dinner, this recipe delivers on flavor and texture. The cheesy, crispy chicken pairs perfectly with the smooth mashed potatoes and the slight char of roasted broccoli. Plus, you can customize each serving to suit different tastes at the table.

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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

8 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

1.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position (for 4 servings, use top and middle racks). Wash and dry produce. Crush almonds in their bag using a rolling pin or pan. Cut broccoli into bite-size pieces if needed. Dice potatoes into ½-inch pieces. Mince chives.
2. For panko topping: In a medium microwave-safe bowl, melt 1 tablespoon butter (2 for 4 servings) in microwave, about 30 seconds. Stir in panko, 2 tablespoons cheddar, ¼ teaspoon fry seasoning, salt and pepper. For almond topping: In another medium microwave-safe bowl, melt 1 tablespoon butter (2 for 4 servings). Stir in crushed almonds, 2 tablespoons cheddar, ¼ teaspoon fry seasoning, salt and pepper.
3. Pat chicken dry with paper towels; season all over with remaining fry seasoning, salt and pepper. Place on one side of a lightly oiled baking sheet (for 4 servings, spread chicken across entire sheet). Spread a thin layer of mayonnaise on top of chicken; mound with panko mixture and/or almond mixture, pressing to adhere (no need to coat undersides).
4. Toss broccoli on opposite side of sheet with a drizzle of olive oil, salt and pepper. (For 4 servings, toss broccoli on a second sheet.) Roast on top rack until broccoli is browned and tender and chicken is cooked through, 18-22 minutes (for 4, roast broccoli on middle rack and chicken on top rack). If broccoli finishes early, remove from sheet and continue roasting chicken. For a deeply golden crust, broil chicken the last 2-3 minutes.
5. Meanwhile, place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot.
6. Add sour cream, half the chives, remaining cheddar and 1 tablespoon butter (2 for 4 servings) to potatoes. Mash until smooth and creamy, adding splashes of reserved cooking liquid as needed. Season with salt and pepper.
7. Divide chicken, mashed potatoes and broccoli among plates. Top mashed potatoes with remaining chives. Serve.

Recipe Tips

FAQ

Can I use a different cheese instead of cheddar?

Yes, you can substitute with Gruyère, Monterey Jack or any melting cheese you prefer.

How do I make the almond crust if I have nut allergies?

Simply use the panko crust for all servings or omit the almonds and add extra panko.

Can I prepare this meal ahead of time?

You can prep the toppings and chop vegetables in advance, but assemble and bake just before serving for best texture.