Crispy Cheddar Chicken with Creamy Mashed Potatoes and Roasted Asparagus

This crispy cheddar chicken is a crowd-pleaser with a crunchy, cheesy crust. You can choose between a classic panko topping or a nutty almond crust-or mix both for extra crunch! Served alongside creamy chive mashed potatoes and tender roasted asparagus, this meal is both satisfying and simple to prepare.

With just a few steps, you’ll have a restaurant-quality dinner on the table. The chicken stays juicy inside while the topping gets golden and crispy. The mashed potatoes are rich and smooth and the asparagus adds a fresh, vibrant touch. Perfect for a weeknight dinner or a special occasion.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking 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 (220°C). Adjust rack to top position (for 4 servings, use top and middle positions). Wash and dry produce. Crush almonds in their bag using a rolling pin or pan. Cut broccoli into bite-size pieces if needed. Dice potatoes into ½-inch pieces. Mince chives.
2. For panko topping: In a medium microwave-safe bowl, melt 1 tablespoon butter (2 tbsp for 4 servings) in the microwave, about 30 seconds. Stir in panko, 2 tablespoons cheddar, ¼ teaspoon fry seasoning, salt and pepper. For almond topping: In another medium microwave-safe bowl, melt 1 tablespoon butter (2 tbsp for 4) in the microwave, about 30 seconds. Stir in crushed almonds, 2 tablespoons cheddar, ¼ teaspoon fry seasoning, salt and pepper.
3. Pat chicken cutlets dry with paper towels. Season all over with remaining fry seasoning, salt and pepper. Place chicken on one side of a lightly oiled baking sheet (for 4 servings, spread chicken across entire sheet). Spread a thin layer of mayonnaise on top of each cutlet (you may not use all). Mound with your choice of panko mixture, almond mixture or both, pressing gently to adhere. Do not coat undersides.
4. Toss broccoli on the opposite side of the sheet with a drizzle of olive oil, salt and pepper. (For 4 servings, place broccoli on a second baking sheet.) Roast on top rack until broccoli is browned and tender and chicken is cooked through, 18-22 minutes (for 4 servings, roast broccoli on middle rack and chicken on top rack). If broccoli finishes before chicken, remove it and continue roasting chicken. For a deeper golden crust, broil chicken for the last 2-3 minutes.
5. Meanwhile, place diced potatoes in a large pot and add enough 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 potatoes. Return potatoes to the pot.
6. Add sour cream, half the chives, remaining cheddar and 1 tablespoon butter (2 tbsp for 4 servings) to the pot with potatoes. Mash until smooth and creamy, adding splashes of reserved cooking liquid as needed. Season with salt and pepper.
7. Divide chicken, mashed potatoes and roasted broccoli among plates. Top mashed potatoes with remaining chives. Serve immediately.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. Slice them horizontally to create thinner cutlets for even cooking.

Can I substitute the broccoli with another vegetable?

Absolutely! Green beans, asparagus or Brussels sprouts work well. Adjust roasting time as needed.

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.