Crispy Onion-Crusted Chicken with Mashed Sweet Potatoes and Roasted Broccoli

This crispy onion-crusted chicken is a delightful twist on classic comfort food. The chicken cutlets are coated with a crunchy mixture of crushed fried onions and Monterey Jack cheese, then baked until golden and juicy. Served alongside creamy mashed sweet potatoes and tender roasted broccoli, every bite is a perfect balance of textures and flavors.

The honey Dijon dressing adds a tangy-sweet finish that ties the whole dish together. Whether you’re looking for a weeknight dinner or a special meal, this recipe is sure to impress with its crispy crust and hearty sides.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F. Wash and dry all produce. Peel and dice the sweet potatoes into ½-inch pieces. Cut the broccoli florets into bite-size pieces if needed. Crush the crispy fried onions in their bag until they resemble breadcrumbs, then transfer to a small bowl and stir in the Monterey Jack cheese. Reserve 1 tablespoon of the honey Dijon dressing in another small bowl for coating the chicken.
2. Place the sweet potatoes in a medium pot and add enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup of the cooking liquid, then drain the sweet potatoes and return them to the pot. Cover to keep warm.
3. Meanwhile, pat the chicken cutlets dry with paper towels and season both sides with salt and pepper. Place the chicken on one side of a baking sheet. Spread the tops of the chicken with a thin layer of the reserved dressing, then mound the crushed onion and cheese mixture on top, pressing gently to adhere. Leave the undersides uncoated.
4. Toss the broccoli on the empty side of the same baking sheet with a drizzle of olive oil, salt and pepper. Roast on the middle rack until the chicken is cooked through (internal temperature reaches 165°F) and the broccoli is browned and tender, 15-20 minutes. If the crust browns too quickly, loosely cover the chicken with foil. If the broccoli finishes before the chicken, remove it from the sheet and continue roasting the chicken.
5. While the chicken and broccoli roast, mash the sweet potatoes with the sour cream, butter and a big pinch of salt until smooth. Add splashes of the reserved sweet potato cooking liquid as needed to reach your desired consistency. Taste and adjust seasoning with salt and pepper.
6. Divide the mashed sweet potatoes, roasted broccoli and crispy chicken among plates. Serve with the remaining honey Dijon dressing on the side for drizzling or dipping.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for faster and more even cooking.

Can I make this recipe gluten-free?

To make it gluten-free, use gluten-free crispy fried onions and ensure your honey Dijon dressing is gluten-free. The other ingredients are naturally gluten-free.

How do I store leftovers?

Store leftover chicken, sweet potatoes and broccoli separately in airtight containers in the refrigerator for up to 3 days. Reheat in the oven or microwave, but note that the crust may lose some crispiness.