Cheddar Crusted Chicken with Mashed Sweet Potatoes and Roasted Green Beans

This crispy cheddar-crusted chicken is a family favorite that comes together in just 30 minutes. Coated in a crunchy panko and cheddar mixture, the chicken bakes up golden and delicious alongside tender roasted green beans.

On the side, creamy mashed sweet potatoes get a touch of richness from butter and sour cream. It’s a balanced, satisfying meal that’s perfect for busy weeknights.

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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

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView 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 with a rack in 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 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 with paper towels and season both sides 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 other side with olive oil, salt and pepper.
5. Roast on top rack until chicken is cooked through and green beans are browned and tender, 18-22 minutes.
6. While chicken roasts, mash sweet potatoes with butter, remaining sour cream and a pinch of salt. If desired, add a pinch of brown sugar or maple syrup for extra sweetness.
7. Divide mashed sweet potatoes, green beans and chicken among plates. Serve.

Recipe Tips

FAQ

Can I use frozen green beans?

Yes, but thaw them first and pat dry to avoid excess moisture. Roasting time may vary slightly.

Can I substitute the chicken cutlets?

Chicken breasts can be used; slice them in half horizontally to create cutlets for even cooking.

How do I reheat leftovers?

Reheat in a 350°F oven for about 10 minutes to keep the chicken crispy. Avoid microwaving.