Crispy Cheddar Chicken with Loaded Mashed Potatoes and Asparagus

This crispy cheddar chicken is a guaranteed crowd-pleaser. The chicken cutlets are coated in a crunchy panko and cheddar crust, then baked until golden and juicy. Paired with creamy mashed potatoes loaded with bacon, chives and cheddar, plus tender roasted asparagus, this meal is both comforting and elegant.

Perfect for a weeknight dinner or a special occasion, this recipe comes together with simple ingredients and straightforward steps. The combination of textures and flavors-crunchy, creamy, savory-will have everyone asking for seconds.

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView 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 Vegetable 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. Dice potatoes into ½-inch pieces. Trim and discard woody ends from asparagus. Finely chop chives. In a medium microwave-safe bowl, melt 1 tablespoon butter (2 for 4 servings) in the 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 the prepared baking sheet. Spread a thin layer of mayonnaise on top of each cutlet (you may not need all). Mound the panko mixture on top, pressing to adhere. Roast on the top rack for 5 minutes.
3. While chicken roasts, 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 cooking liquid, then drain and return potatoes to pot. Meanwhile, cook bacon in a large dry pan over medium-high heat, turning occasionally, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate; once cool, chop roughly.
4. After 5 minutes, remove the baking sheet from the oven. Toss asparagus on the empty side with a drizzle of olive oil, salt and pepper. Return to the oven and continue roasting until asparagus is tender and chicken is cooked through, 10-12 minutes more. For a deeper golden crust, broil the chicken for the last 2-3 minutes.
5. To the drained potatoes, add sour cream, remaining cheddar and 1 tablespoon butter (2 for 4 servings). Mash until smooth and creamy, adding reserved cooking liquid as needed. Stir in half the bacon and half the chives. Season with salt and pepper.
6. Divide chicken, potatoes and asparagus among plates. Top potatoes with remaining bacon and chives. Serve immediately.

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 even cooking and adjust baking time as needed.

What can I substitute for fry seasoning?

You can use a mix of paprika, garlic powder, onion powder, salt and pepper as a substitute.

How do I make this dish gluten-free?

Use gluten-free panko breadcrumbs and ensure your fry seasoning and other ingredients are gluten-free.