Crispy Panko-Cheddar Chicken with Sweet Potato Mash and Roasted Broccoli

This cozy chicken dinner brings together a golden panko-cheddar crust, creamy mashed sweet potatoes and roasted broccoli with browned edges.

The chicken bakes in the oven while the sweet potatoes boil, so the whole plate comes together efficiently for a simple, hearty meal.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Arrange oven racks in the top and middle positions and preheat the oven to 425°F. Wash and dry the produce. Peel the sweet potatoes and cut them into 1/2-inch pieces.
2. Place the diced sweet potatoes in a medium pot and add enough salted water to cover them by about 2 inches. Bring to a boil and cook until tender, about 15 minutes. Drain, return the sweet potatoes to the pot and keep covered until mashing.
3. While the sweet potatoes cook, stir together the panko breadcrumbs, cheddar cheese, half of the fry seasoning, a drizzle of olive oil, salt and pepper in a small bowl.
4. Pat the chicken breasts dry with paper towels. Season all over with salt, pepper and the remaining fry seasoning.
5. Transfer the chicken to a baking sheet. Brush the tops with half of the sour cream, then spoon the panko-cheddar mixture over the chicken, pressing gently so it adheres.
6. On a second baking sheet, toss the broccoli florets with a drizzle of olive oil, salt and pepper.
7. Place the chicken on the middle rack and the broccoli on the top rack. Roast until the chicken is cooked through and the broccoli is browned and tender, 15 to 20 minutes. If the broccoli finishes before the chicken, remove it from the oven and continue roasting the chicken.
8. Mash the drained sweet potatoes with the butter, remaining sour cream and a large pinch of salt. Keep covered until ready to serve.
9. Divide the mashed sweet potatoes, roasted broccoli and panko-cheddar chicken between plates and serve.

Recipe Tips

FAQ

How long does the chicken roast?

Roast the chicken at 425°F for 15 to 20 minutes, until it is cooked through.

What helps the panko-cheddar crust stick to the chicken?

A layer of sour cream on top of the chicken helps the breadcrumb and cheddar mixture adhere during baking.

Can the broccoli be done before the chicken?

Yes. If the broccoli is browned and tender before the chicken is finished, remove the broccoli from the oven and continue roasting the chicken.

What is served with this chicken?

The chicken is plated with buttery mashed sweet potatoes and roasted broccoli.