Cheesy Onion Crunch Chicken with Sweet Potato Mash and Roasted Broccoli

This Cheesy Onion Crunch Chicken brings together crispy, juicy chicken with a sweet and tangy honey mustard twist. The chicken cutlets are coated in a mixture of Monterey Jack cheese and crushed crispy fried onions, then roasted until golden and tender. Served alongside creamy mashed sweet potatoes and roasted broccoli, this dish is a complete meal that’s both comforting and satisfying.

The honey Dijon dressing does double duty: it’s brushed onto the chicken before baking for flavor and used as a dipping sauce on the side. The result is a perfectly balanced plate of savory, sweet and tangy flavors that come together in just 30 minutes. Perfect for a busy weeknight dinner that feels special.

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Ingredients

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Peel and dice the sweet potatoes into 1-inch cubes. Place them in a medium pot, cover with cold water and add a pinch of salt. Bring to a boil and cook until fork-tender, about 12-15 minutes. Drain well.
3. While the sweet potatoes cook, cut the broccoli into small florets. Toss with olive oil, salt and pepper. Spread on one side of the prepared baking sheet.
4. In a shallow bowl, crush the crispy fried onions into coarse crumbs. Mix in the shredded Monterey Jack cheese.
5. Pat the chicken cutlets dry with paper towels. Season both sides with salt and pepper. Brush each cutlet with about 1 tablespoon of the honey Dijon dressing (reserve the rest for serving). Press the chicken into the onion-cheese mixture, coating both sides evenly.
6. Place the coated chicken on the other side of the baking sheet, next to the broccoli. Roast for 15-18 minutes, until the chicken is cooked through (internal temperature 165°F) and the broccoli is tender and lightly charred.
7. While the chicken roasts, mash the drained sweet potatoes with butter and sour cream. Season with salt and pepper to taste. Keep warm.
8. Serve the chicken and broccoli alongside the mashed sweet potatoes. Drizzle the remaining honey Dijon dressing over the chicken and vegetables or serve on the side for dipping.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute Monterey Jack with cheddar, mozzarella or provolone for a different flavor.

Can I make this recipe gluten-free?

The crispy fried onions typically contain wheat, so check the label. You can use gluten-free fried onions or crushed gluten-free crackers as a substitute.

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.