Crispy Lemon Basil Chicken with Loaded Mashed Potatoes and Broccoli

This crispy lemon basil chicken brings together a golden panko crust with fresh basil and lemon zest, baked to perfection. The chicken stays juicy while the topping turns delightfully crunchy, making every bite a textural treat.

On the side, creamy mashed potatoes are loaded with Monterey Jack cheese and crispy bacon, while tender roasted broccoli adds a fresh, earthy balance. It’s a complete comfort meal that feels special enough for a weekend dinner but simple enough for a weeknight.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 ounce BasilView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

3 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Lightly oil a baking sheet. Dice potatoes into 1-inch pieces. Place in a large pot of salted water and bring to a boil over medium-high heat. Cook until tender, 15-20 minutes.
2. Meanwhile, zest 1 tablespoon zest from lemon; quarter lemon. Mince or grate garlic. Finely chop half the basil. Combine zest, chopped basil, half the garlic, panko, salt, pepper and a drizzle of olive oil in a medium bowl. Season chicken all over with salt and 2 teaspoons Tuscan Heat Spice. Evenly spread sour cream on top side of chicken. Press panko mixture on top (you may have some panko left over).
3. Transfer chicken to one side of prepared baking sheet and bake until lightly browned, 5-8 minutes. Remove from oven and toss broccoli, remaining garlic, a drizzle of olive oil and salt on opposite side of sheet. Return to oven until broccoli is tender and chicken is browned and cooked through, 10-15 minutes more.
4. Meanwhile, dice bacon into ½-inch pieces. Place in a medium pan and cook over medium heat, stirring occasionally, until browned and crisp, about 15 minutes. (If bacon browns too quickly, lower heat.) Using a slotted spoon, transfer to a paper-towel-lined plate. Toss broccoli with a squeeze of lemon juice, salt and pepper.
5. Once potatoes are tender, reserve ½ cup potato cooking water, then drain and return potatoes to pot. Add 2 tablespoons butter, cheese and ¼ cup cooking water. Mash with a potato masher or fork, adding a splash more cooking water if needed, until smooth and creamy. Season with salt and pepper.
6. Divide broccoli, chicken and mashed potatoes between plates. Tear remaining basil over chicken. Sprinkle potatoes with bacon. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

What can I substitute for Tuscan Heat Spice?

A mix of dried oregano, red pepper flakes and garlic powder can mimic the flavor profile.

Can I make this dish ahead of time?

The chicken and potatoes are best fresh, but you can prep the panko mixture and chop vegetables in advance.