Crispy Southwestern Chicken Cutlets with Cheesy Mashed Potatoes and Roasted Poblanos

This crispy chicken cutlet recipe delivers all the crunch and flavor you crave without the deep frying. A simple panko and Monterey Jack coating, seasoned with chili powder and Southwest spices, bakes to a perfect golden brown while keeping the chicken tender and juicy inside. It’s a satisfying main dish that comes together quickly.

On the side, enjoy creamy mashed potatoes made with Yukon Golds and a touch of sour cream and butter. Roasted poblano peppers and onions add a smoky, slightly charred note that complements the chicken beautifully. A drizzle of hot sauce at the end ties everything together with a little heat.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

3 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a rack in the middle. Wash and dry all produce. Dice potatoes into ½-inch pieces. Place in a medium pot and add enough salted water to cover by 1 inch. Bring to a boil over medium-high heat and cook until tender, 15-18 minutes. Reserve ½ cup cooking water, then drain potatoes and return to pot. Cover to keep warm.
2. Meanwhile, halve, peel and thinly slice the onion. Halve the poblano, remove seeds and ribs and thinly slice. In a medium bowl, combine panko, Monterey Jack cheese, a drizzle of olive oil, 1 teaspoon Southwest Spice blend (you’ll have extra), half the chili powder and a pinch of salt and pepper.
3. Lightly oil a baking sheet or spray with nonstick cooking spray. Pat chicken cutlets dry with paper towels; season both sides with salt and pepper. Place on the prepared sheet. Brush the tops of the chicken with half the sour cream (reserve the rest). Sprinkle the panko mixture evenly over the brushed sides, pressing gently to adhere.
4. Toss the sliced onion and poblano on the other side of the baking sheet with a generous drizzle of olive oil, salt, pepper and the remaining chili powder. Bake until the chicken is browned and cooked through (165°F internal temperature) and the vegetables are tender and slightly charred, about 15 minutes.
5. While the chicken bakes, mash the potatoes with a potato masher or fork until mostly smooth. Stir in the remaining sour cream, 2 tablespoons butter and half the reserved cooking water. If the mixture is too thick, add more reserved water a splash at a time until creamy. Season with salt and pepper to taste.
6. Divide the mashed potatoes and chicken cutlets among plates. Top with the roasted poblano and onion. Serve with hot sauce on the side for drizzling.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you’ll need to pound them to an even thickness (about ½ inch) to ensure they cook through in the same time.

What can I substitute for Monterey Jack cheese?

Pepper Jack, mild cheddar or mozzarella all work well. For a dairy-free option, use a vegan shredded cheese.

How do I store leftovers?

Store chicken and vegetables separately from mashed potatoes in airtight containers in the refrigerator for up to 3 days. Reheat in a 350°F oven to maintain crispiness.