Cheesy Crusted Chicken with Creamy Chive Mashed Potatoes and Roasted Broccoli

This comforting dinner offers a delightful twist on classic flavors. Juicy chicken cutlets are topped with a cheesy crust-choose between crispy panko or savory crushed almonds (or mix both!). Served alongside creamy chive mashed potatoes and tender roasted broccoli, this meal is perfect for any night of the week.

The recipe is easily adaptable for gluten-free diets by using the almond topping. With simple ingredients and straightforward steps, you can have a satisfying, restaurant-quality meal on the table in under an hour.

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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

8 ounce Brussels SproutsView 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. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Wash and dry produce. Crush almonds in their bag (make a small slit and use 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 Tbsp butter (2 Tbsp for 4). Stir in panko, 2 Tbsp cheddar, ¼ tsp Fry Seasoning, salt and pepper. For almond topping: In another medium microwave-safe bowl, melt 1 Tbsp butter (2 Tbsp for 4). Stir in crushed almonds, 2 Tbsp cheddar, ¼ tsp 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, spread across entire sheet). Spread a thin layer of mayonnaise on tops of chicken; mound with panko mixture and/or almond mixture, pressing to adhere.
4. Toss broccoli on opposite side of sheet with a drizzle of olive oil, salt and pepper. (For 4, use 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, chicken on top). For a deeply golden crust, broil chicken 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 Tbsp butter (2 Tbsp for 4) to potatoes. Mash until smooth and creamy, adding reserved cooking liquid as needed. Season with salt and pepper.
7. Divide chicken, mashed potatoes and broccoli between plates. Top mashed potatoes with remaining chives. Serve.

Recipe Tips

FAQ

Can I use both panko and almond toppings?

Yes! You can mix both toppings or use one on each chicken cutlet. The recipe provides instructions for both.

How do I make this recipe gluten-free?

Simply use the almond topping instead of the panko breadcrumbs. All other ingredients are naturally gluten-free.

Can I substitute the broccoli with another vegetable?

Absolutely. Brussels sprouts, green beans or asparagus would work well. Adjust roasting time as needed.