Cheddar-Crusted Chicken with Mashed Sweet Potatoes and Roasted Green Beans

This crispy chicken dish gets a serious upgrade with a crunchy cheddar and panko crust that bakes up golden and delicious. Paired with silky buttery mashed sweet potatoes and tender roasted green beans, it’s a complete meal that’s both comforting and impressive.

Best of all, everything comes together in just 30 minutes, making it perfect for busy weeknights when you want something special without the fuss.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and position rack in the top third. Wash and dry all produce. Peel and dice sweet potatoes into 1/2-inch cubes.
2. Place sweet potatoes in a medium pot and cover with salted water by 2 inches. Bring to a boil and cook until tender, about 15 minutes. Drain and return to pot; keep covered off heat.
3. Meanwhile, in a small bowl, combine panko, cheddar, half the fry seasoning, a drizzle of olive oil, salt and pepper. Pat chicken dry and season all over with remaining fry seasoning, salt and pepper.
4. Place chicken on one side of a baking sheet; brush tops with half the sour cream. Mound the panko mixture on top, pressing to adhere (no need to coat undersides). Toss green beans on the empty side with olive oil, salt and pepper.
5. Roast on top rack until chicken is cooked through (165°F internal) and green beans are browned and tender, 9-12 minutes.
6. While chicken roasts, mash sweet potatoes with butter, remaining sour cream and a pinch of salt. Keep covered until serving.
7. Divide mashed sweet potatoes, green beans and chicken among plates. Serve hot.

Recipe Tips

FAQ

Can I use a different cheese instead of cheddar?

Yes, you can substitute with other melting cheeses like Monterey Jack, Gouda or a Mexican blend.

Can I make this recipe gluten-free?

Absolutely! Use gluten-free panko breadcrumbs and ensure your fry seasoning is gluten-free.

How do I store leftovers?

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