Cheddar-Crusted Chicken with Mashed Sweet Potatoes and Roasted Asparagus

This crispy cheddar-crusted chicken is a weeknight winner. Coated in a crunchy panko and cheddar mixture, the chicken bakes up golden and flavorful. On the side, creamy mashed sweet potatoes and tender roasted asparagus round out the meal for a satisfying balance of savory and sweet.

Best of all, this entire dish comes together in just 30 minutes, making it perfect for busy evenings when you want something delicious without spending hours in the kitchen.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

ounce Green BeansView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust rack to top position. Wash and dry produce. Peel and dice sweet potatoes into ½-inch pieces.
2. 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, about 15 minutes. Drain and return sweet potatoes to pot; keep covered off heat until ready to mash.
3. Meanwhile, in a small bowl, combine panko, cheddar cheese, half the Fry Seasoning, a drizzle of olive oil, salt and pepper. Pat chicken cutlets dry with paper towels 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 of each cutlet, pressing to adhere (no need to coat the undersides). Toss asparagus on the empty side of the sheet with a drizzle of olive oil, salt and pepper.
5. Roast on the top rack until chicken is cooked through and asparagus is browned and tender, 18-22 minutes.
6. While chicken roasts, mash sweet potatoes with butter, remaining sour cream and a pinch of salt. Keep covered until ready to serve. (Optional: add a pinch of brown sugar or maple syrup for extra sweetness.)
7. Divide sweet potatoes, asparagus and chicken between plates. Serve immediately.

Recipe Tips

FAQ

Can I use a different vegetable instead of asparagus?

Yes, green beans, broccoli or Brussels sprouts work well. Adjust roasting time as needed.

Can I make this recipe gluten-free?

Use gluten-free panko breadcrumbs and ensure your Fry Seasoning is gluten-free.

How do I store leftovers?

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