Crispy Onion Crusted Chicken with Mashed Sweet Potatoes and Roasted Green Beans

This crispy onion crusted chicken is a delightful twist on classic comfort food. Chicken cutlets are brushed with a creamy dijonnaise, then coated in a mixture of Monterey Jack cheese and crushed crispy fried onions. Roasted to golden perfection, the chicken stays juicy inside with a satisfying crunch outside.

Serve it alongside creamy mashed sweet potatoes and tender roasted green beans for a complete meal. An extra drizzle of dijonnaise on top ties everything together with a tangy, honey-mustard-like kick. Ready in about 30 minutes, this dish is perfect for a quick yet impressive dinner.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil and lightly oil or spray with cooking spray.
2. Pierce sweet potatoes several times with a fork. Microwave on high for 5 minutes, then flip and microwave another 3-5 minutes until tender. Alternatively, bake at 425°F for 45-50 minutes. Let cool slightly, then peel and mash with butter, sour cream and a pinch of salt and pepper. Keep warm.
3. Trim ends of green beans and place on a separate baking sheet. Toss with olive oil, salt and pepper. Roast for 12-15 minutes until tender and slightly charred.
4. In a small bowl, mix mayonnaise and Dijon mustard to make dijonnaise. Set aside.
5. Place crispy fried onions in a zip-top bag and crush into small pieces (not powder). Transfer to a shallow dish and stir in Monterey Jack cheese.
6. Season chicken cutlets with salt and pepper. Brush one side of each cutlet with dijonnaise, then press that side into the onion-cheese mixture. Place coated side up on the prepared baking sheet.
7. Roast chicken for 12-15 minutes, until golden and cooked through (internal temp 165°F).
8. Serve chicken over mashed sweet potatoes and green beans. Drizzle remaining dijonnaise over the top or serve on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, if using whole chicken breasts, pound them to an even thickness (about 1/2 inch) for even cooking.

Can I substitute the sweet potatoes?

Regular potatoes or cauliflower mash work well as alternatives.

How do I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat in the oven to maintain crispiness.