Crispy Cheddar Chicken with Creamy Mashed Potatoes and Roasted Broccoli

This crispy cheddar chicken is a crowd-pleaser with a golden, crunchy crust and juicy interior. You can choose between a classic panko coating or a nutty almond version-or mix both for extra texture. Paired with creamy chive mashed potatoes and tender roasted broccoli, it’s a complete meal that’s both satisfying and easy to prepare.

Perfect for busy weeknights, this recipe uses simple ingredients and comes together in under an hour. The chicken bakes on a sheet pan alongside the broccoli, so cleanup is a breeze. Serve it up for a dinner that feels special without the fuss.

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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 Green BeansView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView 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. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Crush almonds in their bag (make a small slit in the bag and use a rolling pin or pan to crush the nuts). Cut broccoli into bite-size pieces if necessary. Dice potatoes into ½-inch pieces. Mince chives.
2. For Panko Topping: Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko, 2 TBSP cheddar, ¼ tsp Fry Seasoning (you’ll use the rest later), salt and pepper. For Almond Topping: Place 1 TBSP butter (2 TBSP for 4) in a separate medium microwave-safe bowl; microwave until melted, 30 seconds. Stir in crushed almonds, 2 TBSP cheddar, ¼ tsp Fry Seasoning (you’ll use the rest later), salt and pepper.
3. Pat chicken dry with paper towels; season all over with remaining Fry Seasoning, salt and pepper. Place on one side of a lightly oiled baking sheet (for 4 servings, spread chicken out across entire sheet). Evenly spread a thin layer of mayonnaise onto tops of chicken (you might not use it all); mound with your choice of panko mixture and/or almond mixture, pressing to adhere (no need to coat the undersides).
4. Toss broccoli on opposite side of sheet from chicken with a drizzle of olive oil, salt and pepper. (For 4 servings, toss broccoli on a second sheet.) Roast on top rack until broccoli is browned and tender and chicken is cooked through, 18-22 minutes (for 4, roast broccoli on middle rack and chicken on top rack) (if broccoli is done before chicken, carefully remove from sheet and continue roasting chicken). TIP: For a deeply golden crust, broil chicken for the last 2-3 minutes.
5. Meanwhile, place potatoes in a large pot with 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. Return potatoes to pot.
6. To pot with potatoes, add sour cream, half the chives, remaining cheddar and 1 TBSP butter (2 TBSP for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
7. Divide chicken, mashed potatoes and broccoli between plates. Top mashed potatoes with remaining chives. Serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. If they are thick, pound them to an even thickness (about 1/2 inch) so they cook evenly and in the same time as cutlets.

Can I substitute the broccoli with another vegetable?

Absolutely. Green beans, asparagus or Brussels sprouts would work well. Adjust roasting time as needed for the vegetable you choose.

How do I make the almond crust if I don't have sliced almonds?

You can use whole almonds and crush them in a food processor or by placing them in a bag and smashing with a rolling pin until they resemble coarse crumbs.