Crispy Buffalo Chicken with Mashed Potatoes and Buttery Broccoli

If you’re the kind of person who orders buffalo wings whenever they’re on the menu, this dinner is for you. We’ve taken all the bold, spicy flavors you love and turned them into a satisfying meal that’s perfect for any night of the week.

Juicy chicken cutlets are coated in a cheesy, spicy panko crust, then roasted until golden and crunchy. A drizzle of creamy buffalo-style sauce adds the perfect kick, while buttery roasted broccoli and sour cream mashed potatoes with scallions round out the plate. It’s a dinner that hits all the right notes.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

0.25 ounce Frank's Seasoning BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Dice the potatoes into 1-inch cubes. Place them in a medium pot and cover with cold salted water. Bring to a boil and cook until tender, about 15 minutes.
3. While potatoes cook, cut the broccoli into small florets. Toss with olive oil and a pinch of salt. Spread on one side of the prepared baking sheet.
4. In a shallow bowl, combine the panko breadcrumbs, Monterey Jack cheese and Frank’s Seasoning Blend. Pat the chicken cutlets dry, then coat each cutlet in the breadcrumb mixture, pressing gently to adhere.
5. Place the coated chicken on the other side of the baking sheet. Drizzle or spray with cooking oil. Roast for 15-18 minutes, until the chicken is golden and cooked through (internal temperature 165°F) and the broccoli is tender and lightly browned.
6. Drain the potatoes and return to the pot. Add 2 tablespoons of butter and the sour cream. Mash until smooth. Season with salt and pepper to taste. Thinly slice the scallions and stir most of them into the mashed potatoes.
7. In a small bowl, mix the remaining 1 tablespoon of melted butter with the honey to create a drizzle.
8. Serve the crispy chicken alongside the mashed potatoes and broccoli. Drizzle the honey-butter mixture over the chicken. Garnish with remaining scallions.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness for even cooking.

Can I make this dairy-free?

You can use dairy-free sour cream and cheese alternatives and substitute butter with a plant-based option.

How do I reheat leftovers?

Reheat in the oven at 350°F for about 10 minutes to maintain crispiness.