Pepper Jack and Crispy Onion Crusted Chicken with Garlic Herb Mashed Potatoes and Cuban-Spiced Broccoli

This dish brings together juicy chicken cutlets with a crunchy, cheesy crust made from crispy fried onions and pepper jack cheese. The chicken is brushed with a smoky red pepper crema before being topped with the crust and roasted until golden and cooked through.

Alongside the chicken, you’ll find tender broccoli seasoned with a vibrant Cuban spice blend and creamy mashed potatoes enriched with garlic herb butter. It’s a complete meal that’s both satisfying and packed with flavor.

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Ingredients

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 unit BroccoliView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cuban Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Peel and dice potatoes into ½-inch pieces. Cut broccoli into bite-size pieces if necessary. Using your hands, crush crispy fried onions in their bag until they resemble breadcrumbs. Transfer to a small bowl; stir in pepper jack cheese.
2. Place potatoes in a medium 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. Add garlic herb butter and a big pinch of salt. Mash with a potato masher or fork until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper. Keep covered until ready to serve.
3. Pat chicken cutlets dry with paper towels; season with salt and pepper. Place on one side of a baking sheet. (For 4 servings, spread across entire sheet.) Brush tops of chicken with a thin layer of smoky red pepper crema. Mound with pepper jack mixture, pressing to adhere (no need to coat undersides). Toss broccoli on empty side of sheet with a drizzle of olive oil, Cuban Spice Blend, salt and pepper. (For 4 servings, toss broccoli on a second sheet; roast chicken on middle rack and broccoli on top rack.) Roast on middle rack until chicken is cooked through and broccoli is browned and tender, 15-20 minutes. (If chicken crust browns too fast, loosely cover with foil.)
4. Divide mashed potatoes, broccoli and chicken between plates and serve.

Recipe Tips

FAQ

Can I use a different cheese instead of pepper jack?

Yes, you can substitute with Monterey Jack, cheddar or a similar melting cheese for a different flavor.

What can I use instead of Cuban Spice Blend?

You can make a substitute by combining cumin, oregano, garlic powder and a pinch of cayenne pepper.

Can I prepare this dish ahead of time?

The mashed potatoes can be made ahead and reheated. The chicken and broccoli are best roasted fresh for optimal crispiness.