Southwest Panko Chicken with Monterey Jack, Mashed Potatoes and Roasted Poblano

This oven-baked chicken dinner brings together a crisp panko topping, Monterey Jack cheese, chili powder and a savory Southwest spice blend for big flavor with simple prep.

Serve the juicy cutlets with sour cream mashed Yukon Gold potatoes and roasted poblano and onion for a hearty plate with creamy, crunchy and lightly spicy elements.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425 degrees F. Wash and dry the produce.
2. Cut the Yukon Gold potatoes into 1/2-inch pieces. Add them to a medium pot and cover with salted water by about 2 inches. Bring to a boil and cook until tender, 15 to 20 minutes.
3. Before draining the potatoes, reserve 1/2 cup of the cooking water. Drain the potatoes, return them to the pot, cover and set aside off the heat.
4. While the potatoes cook, halve, peel and thinly slice the onion. Core, deseed and thinly slice the poblano.
5. In a medium bowl, stir together the panko breadcrumbs, Monterey Jack cheese, Southwest spice blend, half the chili powder, a drizzle of olive oil, salt and pepper. Set aside.
6. On one side of a baking sheet, toss the sliced onion and poblano with a large drizzle of olive oil, the remaining chili powder, salt and pepper. Roast for 5 minutes.
7. Meanwhile, pat the chicken dry with paper towels and season with salt and pepper. Brush the tops with half of the sour cream, reserving the rest for the potatoes.
8. Pile the panko-cheese mixture over the sour cream-coated side of the chicken, pressing gently so it sticks. Drizzle the coated tops with oil.
9. After the vegetables have roasted for 5 minutes, remove the baking sheet from the oven. Place the chicken on the empty side of the sheet.
10. Return the pan to the oven and roast until the chicken is browned, cooked through and the vegetables are tender with lightly crisp edges, 15 to 20 minutes. If the vegetables finish first, transfer them off the pan and continue roasting the chicken.
11. Mash the drained potatoes until mostly smooth. Stir in the butter and remaining sour cream. Add splashes of the reserved potato cooking water as needed until creamy. Season with salt and pepper.
12. Plate the mashed potatoes and crispy chicken. Top with the roasted poblano and onion. Serve with hot sauce for drizzling, if desired.

Recipe Tips

FAQ

How do I know when the chicken is cooked through?

The chicken should be browned on top and cooked all the way through. For the most reliable check, use a thermometer and make sure the thickest part reaches 165 degrees F.

Can I make the mashed potatoes smoother?

Yes. Mash thoroughly, then stir in the butter, sour cream and small splashes of reserved potato cooking water until the texture is as smooth and creamy as you like.

Is the hot sauce required?

No. The hot sauce is for serving and can be drizzled on at the table if you want extra heat.