Cheddar-Crusted Chicken with Roasted Broccoli and Loaded Mashed Potatoes

This crispy cheddar chicken delivers a golden, crunchy crust with melty cheese and bold spices, while the meat stays tender and juicy. Paired with roasted broccoli and creamy mashed potatoes studded with bacon and chives, it’s a satisfying meal that feels special any night of the week.

The secret to the perfect crust is a mixture of panko breadcrumbs, melted butter and cheddar cheese, pressed onto mayonnaise-coated chicken cutlets. Baked until golden, the chicken pairs beautifully with the earthy broccoli and rich, loaded potatoes.

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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

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Lightly oil a baking sheet. Wash and dry produce. Cut broccoli into bite-size pieces. Dice potatoes into ½-inch pieces. Finely chop chives. Place 1 TBSP butter (2 TBSP for 4) in a medium microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko, half the Fry Seasoning, half the cheddar, salt and pepper.
2. Pat chicken cutlets dry with paper towels; season all over with remaining Fry Seasoning, salt and pepper. Place on one side of prepared sheet (for 4 servings, spread across entire sheet). Evenly spread a thin layer of mayonnaise onto tops of chicken; mound with panko mixture, pressing to adhere (no need to coat undersides).
3. Toss broccoli on opposite side of sheet with a drizzle of olive oil, salt and pepper. (For 4 servings, add broccoli to a second sheet; roast chicken on top rack and broccoli on middle rack.) Roast on top rack until broccoli is browned and tender and chicken is cooked through, 18-22 minutes. For a deeply golden crust, broil chicken for the last 2-3 minutes.
4. While chicken and broccoli roast, 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 and return potatoes to pot. Meanwhile, place bacon in a dry large pan over medium-high heat. Cook, turning occasionally, until crispy, 6-10 minutes. Transfer bacon to a paper-towel-lined plate; once cool, roughly chop.
5. To pot with drained potatoes, add sour cream, remaining cheddar and 1 TBSP butter (2 TBSP for 4). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Stir in half the bacon and half the chives. Season with salt and pepper.
6. Divide chicken, mashed potatoes and broccoli between plates. Top mashed potatoes with remaining bacon and remaining chives. Serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. Pound them to an even thickness for uniform cooking and adjust roasting time as needed.

Can I substitute the fry seasoning?

Absolutely. You can use a mix of paprika, garlic powder, onion powder, salt and pepper as a substitute.

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 until warmed through.