Crispy Cheddar Chicken with Roasted Broccoli and Loaded Mashed Potatoes

This dish brings together crispy, cheesy chicken cutlets with tender roasted broccoli and indulgent mashed potatoes loaded with bacon and chives. The chicken gets a golden crust from panko and cheddar, while the potatoes are creamy and packed with flavor. Perfect for a weeknight dinner that feels special.

Roasting the chicken and broccoli together on one sheet makes cleanup a breeze. The mashed potatoes are made extra rich with sour cream and butter, then topped with crispy bacon and fresh chives. Every bite is a combination of textures and tastes that will please the whole family.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

16 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

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. 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. Stir in panko, half the fry seasoning, half the cheddar, salt and pepper.
2. Pat chicken cutlets dry with paper towels; season with remaining fry seasoning, salt and pepper. Place on one side of prepared baking sheet. Spread a thin layer of mayonnaise on top of each cutlet. Mound with panko mixture, pressing to adhere (no need to coat undersides).
3. Toss broccoli on the opposite side of the sheet with a drizzle of olive oil, salt and pepper. 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 for 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 cooking liquid, then drain and return potatoes to pot. Meanwhile, cook bacon in a dry large pan over medium-high heat until crispy, 6-10 minutes. Transfer to paper towel-lined plate; once cool, roughly chop.
5. Add sour cream, remaining cheddar and 1 tablespoon butter (2 for 4 servings) to potatoes. 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 among plates. Top mashed potatoes with remaining bacon and chives. Serve.

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 substitute the fry seasoning?

You can use a blend of paprika, garlic powder, onion powder, salt and pepper.

How do I store leftovers?

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