Crispy Cheddar Chicken with Roasted Broccoli and Loaded Mashed Potatoes

This crispy cheddar chicken delivers a satisfying crunch with every bite. The chicken cutlets are coated in a seasoned panko and cheddar crust, then baked until golden and juicy. Paired with roasted broccoli and creamy mashed potatoes studded with bacon and chives, this meal is both elegant and comforting.

Perfect for a weeknight dinner that feels special, this dish comes together with simple ingredients and straightforward steps. The combination of textures and flavors-crunchy chicken, tender broccoli and rich potatoes-makes it a crowd-pleaser.

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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

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 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Lightly oil a baking sheet. Wash and dry produce. Cut broccoli into bite-size pieces. Dice potatoes into ½-inch pieces. Finely chop chives.
2. 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.
3. Pat chicken cutlets dry with paper towels. Season all over with remaining fry seasoning, salt and pepper. Place on one side of the prepared baking sheet (for 4 servings, spread across entire sheet). Spread a thin layer of mayonnaise on top of each cutlet (you may not use all). Press panko mixture onto the mayonnaise-coated tops; 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 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, 18-22 minutes. For a deeper golden crust, broil the chicken for the last 2-3 minutes.
5. While chicken and broccoli roast, 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 and return potatoes to pot.
6. Meanwhile, cook bacon in a dry large pan over medium-high heat, turning occasionally, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate. Once cool, roughly chop.
7. Add sour cream, remaining cheddar and 1 tablespoon butter (2 for 4 servings) to the drained potatoes. Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Stir in half the bacon and half the chives. Season with salt and pepper.
8. 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, 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 dish ahead of time?

The components are best served fresh, but you can prepare the mashed potatoes and bacon in advance. Reheat the potatoes with a splash of milk or water and reheat chicken in the oven to maintain crispiness.

What can I substitute for fry seasoning?

A mix of paprika, garlic powder, onion powder, salt and pepper works well. Adjust to your taste.