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

If you love crispy chicken, this dish is for you! A crunchy coating of cheddar cheese and seasoned panko breadcrumbs creates an irresistible crust on tender chicken cutlets. Served alongside velvety mashed sweet potatoes and roasted green beans, this meal is a delightful balance of savory and sweet.

Everything comes together in just 30 minutes, making it an ideal choice for a quick and satisfying dinner. The buttery sweet potatoes complement the crispy chicken perfectly, while the roasted green beans add a fresh, earthy note. Get ready for a crowd-pleasing meal that’s as delicious as it is easy to prepare.

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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

16 ounce Green BeansView 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 the top position. Wash and dry all 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 the pot; keep covered off heat until ready to mash.
3. Meanwhile, in a small bowl, combine panko, cheddar cheese, half of the Fry Seasoning, a drizzle of olive oil and a pinch of salt and pepper. Pat chicken cutlets dry with paper towels and season both sides with the remaining Fry Seasoning, salt and pepper.
4. Place chicken on one side of a baking sheet. Brush tops with half of the sour cream (reserve the rest for the sweet potatoes). Mound the panko mixture onto the coated tops, pressing gently to adhere (no need to coat the undersides). Toss green beans on the empty side of the sheet with a drizzle of olive oil, salt and pepper. Roast on the top rack until chicken is cooked through and green beans are browned and tender, 18-22 minutes.
5. While the chicken and green beans roast, mash the sweet potatoes with 2 tablespoons butter, the remaining sour cream and a generous pinch of salt. Keep covered until serving. For extra sweetness, add a pinch of brown sugar or a drizzle of maple syrup while mashing.
6. Divide the mashed sweet potatoes, roasted green beans and cheddar-crusted chicken among 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 Colby. The flavor will vary, but the crispy crust will still be delicious.

Can I make this dish ahead of time?

This dish is best enjoyed fresh, but you can prepare the sweet potatoes and green beans in advance. Reheat the sweet potatoes in the microwave or on the stovetop and reheat the chicken and green beans in the oven to maintain crispiness.

What can I use instead of Fry Seasoning?

If you don’t have Fry Seasoning, you can make a substitute by combining equal parts paprika, garlic powder, onion powder and a pinch of cayenne pepper. Adjust to taste.