Crispy Cheddar Chicken with Roasted Broccoli and Loaded Bacon Mashed Potatoes

This crispy cheddar chicken delivers a golden, crunchy crust with tender, juicy meat inside. Coated in a blend of panko breadcrumbs, cheddar cheese and fry seasoning, then baked to perfection, each bite is packed with flavor. Paired with roasted broccoli and creamy mashed potatoes studded with crispy bacon and fresh chives, this meal is both elegant and satisfying.

Whether you’re looking for a weeknight dinner that feels special or a dish to impress guests, this recipe combines simple ingredients for a restaurant-quality result. The chicken stays moist while the topping turns beautifully brown and the sides round out the plate with color and texture.

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Ingredients

12 ounce PotatoesView 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

2 tablespoon Sour CreamView 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

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil and lightly grease with cooking oil.
2. Cut potatoes into 1-inch chunks. Place in a pot, cover with salted water and bring to a boil. Cook until fork-tender, about 15 minutes.
3. While potatoes cook, cut broccoli into small florets. Toss with olive oil, salt and pepper. Spread on one side of the prepared baking sheet.
4. In a shallow bowl, combine panko breadcrumbs, half the cheddar cheese and fry seasoning. In another bowl, mix mayonnaise and remaining cheddar cheese.
5. Pat chicken cutlets dry and season with salt and pepper. Spread the mayonnaise-cheese mixture over each cutlet, then press into the panko mixture to coat evenly.
6. Place coated chicken on the other side of the baking sheet with broccoli. Bake for 18-20 minutes, until chicken is golden and cooked through (internal temp 165°F) and broccoli is tender.
7. While chicken bakes, dice bacon and cook in a skillet over medium heat until crispy. Drain on paper towels.
8. Drain potatoes and return to pot. Add butter, sour cream and a splash of milk if needed. Mash until smooth. Fold in crispy bacon and chopped chives. Season with salt and pepper.
9. Serve crispy cheddar chicken alongside roasted broccoli and loaded mashed potatoes. Garnish with extra chives if desired.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, slice chicken breasts horizontally to about 1/2-inch thickness for even cooking.

What can I substitute for fry seasoning?

Use a mix of paprika, garlic powder, onion powder, salt and pepper.

Can I prepare this dish ahead of time?

You can bread the chicken and chop the broccoli up to a day ahead. Bake just before serving.