Honey Mustard Onion Crunch Chicken with Mashed Sweet Potatoes and Roasted Broccoli

This crispy chicken dish is a delightful twist on the classic honey mustard pairing. Chicken cutlets are brushed with a tangy honey Dijon dressing, then coated with a crunchy mixture of Monterey Jack cheese and crushed fried onions. Roasted to golden perfection, the chicken is served alongside creamy mashed sweet potatoes and tender roasted broccoli, with extra honey mustard for dipping.

Perfect for a weeknight dinner, this recipe brings together comforting flavors and textures. The sweet potatoes are mashed with sour cream and butter for a velvety smooth side, while the broccoli roasts to a caramelized finish. It’s a balanced, satisfying meal that’s sure to become a family favorite.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to middle position (top and middle for 4 servings) and preheat to 425°F. Wash and dry produce. Peel and dice sweet potatoes into ½-inch pieces. Cut broccoli florets into bite-size pieces if needed.
2. Using your hands, finely crush the crispy fried onions in their bag until they resemble breadcrumbs. Transfer to a small bowl and stir in the Monterey Jack cheese. Reserve 1 tablespoon of the honey Dijon dressing in another small bowl (use 2 tablespoons for 4 servings); set aside.
3. Place sweet potatoes in a medium pot and add enough salted water to cover 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.
4. Meanwhile, pat chicken cutlets dry with paper towels and season all over with salt and pepper. Place on one side of a baking sheet (for 4 servings, spread chicken across the entire sheet). Spread the tops of the chicken with a thin layer of the reserved dressing. Mound the coated sides with the fried onion mixture, pressing gently to adhere (no need to coat the undersides).
5. Toss broccoli on the empty side of the same baking sheet with a drizzle of olive oil, salt and pepper. (For 4 servings, place broccoli on a second sheet; roast broccoli on the top rack and chicken on the middle rack.) Roast on the middle rack until chicken is cooked through and broccoli is browned and tender, 15-20 minutes. Tip: If the crust browns too quickly, loosely cover with foil. If broccoli finishes before chicken, remove it from the sheet and continue roasting chicken.
6. While the chicken and broccoli roast, mash the sweet potatoes with sour cream, 2 tablespoons butter (4 tablespoons for 4 servings) and a big pinch of salt until smooth, adding splashes of the reserved cooking liquid as needed. Taste and season with salt and pepper.
7. Divide the mashed sweet potatoes, roasted broccoli and onion crunch chicken among plates. Serve with the remaining honey Dijon dressing on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. Slice them horizontally to create thinner cutlets or pound them to an even thickness for quicker cooking.

Can I substitute the honey Dijon dressing?

If you don’t have honey Dijon dressing, you can make a quick substitute by mixing equal parts honey and Dijon mustard, plus a splash of vinegar or lemon juice.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain crispiness.