Golden Mozzarella-Crusted Chicken with Bacon Mashed Potatoes and Lemon Broccoli

This dish takes the classic flavors of bruschetta-juicy tomatoes, fresh herbs and a hint of lemon-and gives them a hearty, satisfying upgrade. Instead of bread, we use golden, panko-and-mozzarella-coated chicken cutlets as the base. The result is a crispy, cheesy crust that stays perfectly crunchy, never soggy.

On the side, creamy mashed potatoes are studded with crispy bacon and roasted broccoli gets a bright finish of lemon zest. It’s a complete meal that feels special enough for a dinner party but simple enough for a weeknight. One bite and you’ll be transported to the Italian countryside.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Cut broccoli florets into bite-size pieces if needed. Place 1 TBSP butter (2 TBSP for 4) in a medium microwave-safe bowl; microwave until melted, 30 seconds. Stir in mozzarella, panko, 1 tsp Italian Seasoning (2 tsp for 4), salt and pepper. (Use remaining Italian Seasoning as desired.)
2. Lightly oil a baking sheet or coat with nonstick spray. Pat chicken dry with paper towels; season all over with salt and pepper. Place on one side of prepared sheet (for 4 servings, spread chicken across entire sheet). Mound mozzarella crust onto tops of chicken, pressing firmly to adhere (no need to coat undersides).
3. Toss broccoli on opposite side of sheet from chicken with a drizzle of olive oil, salt and pepper. (For 4 servings, toss broccoli on a second baking sheet; roast on middle rack.) Roast on top rack until chicken is cooked through and broccoli is tender, 15-20 minutes. For a deeply golden crust, broil chicken for the last 2-3 minutes.
4. Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash. While potatoes cook, place bacon in a large, dry pan over medium-high heat. Cook, turning occasionally, until crispy, 6-10 minutes. Transfer to a paper-towel-lined plate.
5. While potatoes and bacon cook, finely dice tomato. Pick parsley leaves from stems; finely chop leaves. Zest and quarter lemon. In a small bowl, combine tomato, chopped parsley, a big squeeze of lemon juice and a drizzle of olive oil. Taste and season with salt and pepper.
6. Mash potatoes with sour cream and 2 TBSP butter (3 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Roughly chop bacon; add half to mashed potatoes. Season with salt and pepper. Sprinkle broccoli with lemon zest to taste. Divide mashed potatoes, broccoli and chicken between plates. Spoon tomato topping over chicken; top potatoes with remaining bacon. Serve with remaining lemon wedges on the side. Chicken is fully cooked when internal temperature reaches 165°F. Bacon is fully cooked when internal temperature reaches 145°F.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. Pound them to an even thickness (about 1/2 inch) for even cooking and adjust roasting time as needed.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave; the crust may soften slightly.

Can I make this dairy-free?

You can substitute the mozzarella with a dairy-free cheese alternative, use dairy-free butter and sour cream and omit the cheese topping or use a vegan panko mixture.