Crispy Panko Lemon Chicken with Bacon Jack Mashed Potatoes and Broccoli

Get ready for a dinner that delivers on both flavor and crunch. Tender chicken breasts are topped with a fragrant mixture of panko breadcrumbs, fresh basil, garlic and lemon zest, then baked until golden and crispy. The result is a juicy, flavorful main dish that’s anything but ordinary.

On the side, we’ve got loaded mashed potatoes made extra special with smoky bacon and melted Monterey Jack cheese, plus simple roasted broccoli with a squeeze of lemon. It’s a complete meal that feels indulgent but comes together easily in your own kitchen.

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Ingredients

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit LemonView ingredient guideLike ingredientDislike ingredient

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 ounce BasilView ingredient guideLike ingredientDislike ingredient

1 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

16 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

8 ounce BaconView ingredient guideLike ingredientDislike ingredient

0.5 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

4 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. Cook until tender, 15-20 minutes.
2. Meanwhile, zest 2 tablespoons zest from lemons; quarter lemons. Mince or grate 4 cloves garlic. Finely chop half the basil. In a medium bowl, combine zest, half the garlic, chopped basil, panko, salt, pepper and a drizzle of olive oil. Pat chicken dry; season with salt and 1 tablespoon Tuscan Heat Spice. Spread sour cream on top side of chicken. Press panko mixture onto sour cream.
3. Transfer chicken to one side of prepared baking sheet. Bake 5-8 minutes until lightly browned. Remove from oven; toss broccoli with remaining garlic, a drizzle of olive oil and salt on the other side of sheet. Return to oven until broccoli is tender and chicken is cooked through, 10-15 minutes more.
4. Meanwhile, dice bacon into ½-inch pieces. Cook in a medium pan over medium heat, stirring occasionally, until crispy, about 15 minutes. Transfer to paper towels. Toss roasted broccoli with a squeeze of lemon juice, salt and pepper.
5. When potatoes are tender, reserve 1 cup cooking water, then drain and return potatoes to pot. Add butter, cheese and ½ cup reserved water. Mash until smooth and creamy, adding more water if needed. Season with salt and pepper.
6. Divide broccoli, chicken and mashed potatoes among plates. Tear remaining basil over chicken. Sprinkle potatoes with bacon. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed, as thighs may cook faster or slower depending on thickness.

What can I substitute for Tuscan Heat Spice?

A mix of dried oregano, basil, red pepper flakes and garlic powder makes a good substitute.

Can I make this dish ahead of time?

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