Crispy Onion-Crusted Chicken with Mashed Sweet Potatoes and Honey Dijon Green Beans

This crispy onion-crusted chicken brings together crunchy, cheesy goodness with tender juicy meat. Paired with creamy mashed sweet potatoes and roasted green beans, all finished with a tangy honey Dijon dressing, it’s a satisfying meal that comes together in just 30 minutes.

The secret? A coating of crushed fried onions and Monterey Jack cheese bakes into a golden crust, while the sweet potatoes are mashed with sour cream and butter for a velvety side. A drizzle of honey Dijon dressing ties everything together beautifully.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry produce. Peel and dice sweet potatoes into ½-inch pieces. Crush crispy fried onions in their bag until they resemble breadcrumbs. Transfer to a small bowl and stir in Monterey Jack cheese. Reserve 1 tablespoon of honey Dijon dressing in another small bowl for later.
2. Place sweet potatoes in a medium pot and cover with salted water by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup of the cooking liquid, then drain and return sweet potatoes to the pot. Cover to keep warm.
3. Pat chicken dry with paper towels and season all over with salt and pepper. Place on one side of a baking sheet. Spread the tops of the chicken with a thin layer of the reserved dressing, then mound the onion-cheese mixture on top, pressing to adhere. Leave the undersides uncoated.
4. Toss green beans on the empty side of the baking sheet with a drizzle of olive oil, salt and pepper. Roast on the middle rack until chicken is cooked through (internal temperature 165°F) and green beans are browned and tender, 15-20 minutes. If the crust browns too quickly, loosely cover with foil. If green beans finish early, remove them and continue roasting chicken.
5. Meanwhile, mash the sweet potatoes with sour cream, butter and a pinch of salt until smooth, adding splashes of the reserved cooking liquid as needed. Season with salt and pepper to taste.
6. Divide mashed sweet potatoes, green beans and chicken between plates. Serve with the remaining honey Dijon dressing on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness for consistent cooking. Adjust roasting time as needed.

What can I substitute for crispy fried onions?

Crushed cornflakes or panko breadcrumbs mixed with a little onion powder can work, but the texture will be different.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken in the oven to maintain crispiness.