Crispy Southwestern Chicken Cutlets with Cheesy Mashed Potatoes and Roasted Poblano Onions

Get ready for a dinner that’s both crunchy and comforting. These chicken cutlets are coated in a crispy panko and Monterey Jack crust, seasoned with chili powder and Southwest spices, then baked to perfection. The result is juicy, tender chicken with a golden-brown crunch that’s hard to resist.

Alongside, you’ll enjoy creamy mashed potatoes and a colorful tangle of roasted poblano peppers and onions, reminiscent of fajitas. Best of all, this entire meal comes together in just 30 minutes, making it perfect for busy weeknights.

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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 Chili PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView 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

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 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. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Dice potatoes into ½-inch pieces. Place in a medium pot with 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. Keep covered off heat.
2. Meanwhile, halve, peel and thinly slice onion. Halve, core and thinly slice poblano into strips. In a medium bowl, combine panko, Monterey Jack, a drizzle of olive oil, half the chili powder, 1 tsp Southwest Spice (2 tsp for 4), salt and pepper. Set aside. Toss onion and poblano on one side of a baking sheet with a large drizzle of olive oil, salt, pepper and remaining chili powder. Roast for 5 minutes.
3. While veggies roast, pat chicken dry with paper towels; season with salt and pepper. Brush tops of chicken with half the sour cream. Mound panko mixture onto brushed sides, pressing firmly to adhere. Drizzle tops with oil.
4. After 5 minutes, remove sheet from oven; add chicken to empty side (for 4 servings, use a second sheet on middle rack). Roast until chicken is browned and cooked through and veggies are tender, 15-18 minutes. If veggies finish early, remove them and continue roasting chicken.
5. Mash potatoes until mostly smooth. Stir in 2 TBSP butter (4 TBSP for 4) and remaining sour cream. Add reserved potato cooking liquid as needed until creamy. Season with salt and pepper.
6. Divide chicken and mashed potatoes between plates. Top with roasted veggies. Serve with hot sauce for drizzling.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, you can substitute Yukon Gold potatoes with Russet or red potatoes. The texture may vary slightly, but they will still be delicious.

Is there a substitute for Monterey Jack cheese?

Monterey Jack can be replaced with cheddar, mozzarella or a Mexican blend cheese for a similar melt and flavor.

Can I make this dish ahead of time?

The chicken is best served fresh for maximum crispiness. However, you can prepare the mashed potatoes and chop the veggies in advance to save time.