Cheddar-Crusted Chicken with Mashed Sweet Potatoes and Roasted Broccoli

This crispy cheddar-crusted chicken is a family-friendly dinner that delivers on flavor and texture. A crunchy coating of panko breadcrumbs and cheddar cheese bakes up golden and delicious, while the chicken stays juicy inside. Served alongside silky mashed sweet potatoes and tender roasted broccoli, this meal is both comforting and satisfying.

Best of all, the entire dish comes together in about 30 minutes, making it perfect for busy weeknights. The sweet potatoes add a touch of natural sweetness that balances the savory chicken and the roasted broccoli brings a nice crunch. You’ll love how easy and delicious this dinner is!

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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

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 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 an oven rack to the top position and preheat the oven to 425°F. Wash and dry all produce. Peel and dice the sweet potatoes into ½-inch pieces. Trim the green beans if needed.
2. Place the 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 the sweet potatoes to the pot. Keep covered off heat until ready to mash.
3. Meanwhile, in a small bowl, combine the panko, cheddar cheese, half of the fry seasoning, a drizzle of olive oil, salt and pepper. Pat the chicken cutlets dry with paper towels and season all over with the remaining fry seasoning, salt and pepper.
4. Place the chicken on one side of a baking sheet. Brush the tops with half of the sour cream (reserve the rest for mashing). Mound the panko mixture onto the coated sides, pressing to adhere (no need to coat the undersides). Toss the green beans on the empty side of the sheet with a drizzle of olive oil, salt and pepper. Roast on the top rack until the chicken is cooked through and the green beans are browned and tender, 18-22 minutes.
5. While the chicken roasts, mash the sweet potatoes with the butter, remaining sour cream and a big pinch of salt. Keep covered until ready to serve. For extra sweetness, add a pinch of brown sugar or a drizzle of maple syrup while mashing.
6. Divide the mashed sweet potatoes, green beans and chicken between plates. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute cheddar with another melting cheese like Monterey Jack, Gouda or a mix of Parmesan and mozzarella.

Can I make this dish ahead of time?

The chicken and vegetables are best enjoyed fresh from the oven. However, you can prep the sweet potatoes and green beans in advance to save time.

What can I serve instead of green beans?

You can replace green beans with other vegetables like asparagus, Brussels sprouts or bell peppers. Adjust roasting time as needed.