Crispy Cheddar Chicken with Loaded Bacon Mashed Potatoes and Roasted Broccoli

This crispy cheddar chicken recipe delivers a golden, crunchy crust with tender, juicy meat inside. Paired with creamy mashed potatoes studded with bacon and chives, plus roasted broccoli, it’s a complete meal that feels both elegant and comforting.

The secret to the perfect crust is a panko-cheddar mixture pressed onto mayonnaise-coated chicken cutlets. Baked until crispy and served alongside loaded mashed potatoes, this dish is sure to become a family favorite.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Lightly oil a baking sheet. Cut broccoli into bite-size pieces. Dice potatoes into ½-inch pieces. Finely chop chives. In a medium microwave-safe bowl, melt 1 tablespoon butter (2 for 4 servings) in microwave, about 30 seconds. Stir in panko, half the fry seasoning, half the cheddar, salt and pepper.
2. Pat chicken dry with paper towels; season with remaining fry seasoning, salt and pepper. Place on one side of prepared baking sheet (for 4 servings, spread across entire sheet). Spread a thin layer of mayonnaise on tops of chicken; mound with panko mixture, pressing to adhere.
3. Toss broccoli on opposite side of sheet with a drizzle of olive oil, salt and pepper. (For 4 servings, use a second sheet; roast chicken on top rack and broccoli on middle rack.) Roast on top rack until broccoli is browned and tender and chicken is cooked through, 15-20 minutes. For a deeper golden crust, broil chicken last 2-3 minutes.
4. While chicken and broccoli roast, place potatoes in a large pot with salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Meanwhile, cook bacon in a large dry pan over medium-high heat until crispy, 6-10 minutes. Transfer to paper towel-lined plate; once cool, chop.
5. To pot with drained potatoes, add sour cream, remaining cheddar and 1 tablespoon butter (2 for 4 servings). Mash until smooth, adding reserved cooking liquid as needed. Stir in half the bacon and half the chives. Season with salt and pepper.
6. Divide chicken, mashed potatoes and broccoli between plates. Top mashed potatoes with remaining bacon and chives. Serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Pound them to an even thickness for uniform cooking and adjust roasting time as needed.

Can I make this recipe gluten-free?

Yes, substitute panko breadcrumbs with gluten-free panko or crushed gluten-free crackers. Ensure all other ingredients are gluten-free.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain crispiness.