Southwestern Chicken Cutlets with Cheesy Mashed Potatoes and Roasted Poblanos

Get ready for a dinner that’s both quick and impressive. These crispy chicken cutlets are coated in a crunchy panko and Monterey Jack crust, seasoned with warm Southwestern spices. Baked to golden perfection, they stay juicy inside while the outside turns delightfully crunchy.

Alongside, you’ll enjoy creamy mashed potatoes made with Yukon Golds and a tangy sour cream finish. Roasted poblano peppers and onions add a smoky, fajita-like flavor that ties the whole dish together. Best of all, this entire meal comes together in just 30 minutes-perfect for a busy weeknight.

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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 teaspoon Chili PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Dice potatoes into ½-inch pieces. Place in a pot with salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup cooking liquid, then drain and return potatoes to pot. Cover and set aside.
2. Meanwhile, halve, peel and thinly slice onion. Halve, core and slice poblano into strips. In a medium bowl, combine panko, Monterey Jack, a drizzle of olive oil, half the chili powder, 1 tsp Southwest spice blend, salt and pepper. Set aside.
3. Toss onion and poblano on one side of a baking sheet with olive oil, salt, pepper and remaining chili powder. Roast for 5 minutes.
4. Pat chicken dry; season with salt and pepper. Brush tops with half the sour cream. Press panko mixture onto the brushed side. Drizzle with vegetable oil.
5. Remove baking sheet from oven. Add chicken to the empty side. Roast until chicken is cooked through and veggies are tender, 15-18 minutes. (If veggies finish early, remove them and continue roasting chicken.)
6. Mash potatoes until mostly smooth. Stir in butter and remaining sour cream. Add reserved cooking liquid as needed until creamy. Season with salt and pepper.
7. Serve chicken and mashed potatoes with roasted veggies. Drizzle with hot sauce if desired.

Recipe Tips

FAQ

Can I use a different type of potato?

Yes, you can substitute Yukon Gold with Russet or red potatoes. Adjust cooking time as needed.

What can I use instead of Southwest spice blend?

You can make your own by combining cumin, smoked paprika, garlic powder and a pinch of cayenne.

Can I make this dish ahead of time?

The chicken and veggies are best served fresh, but you can prepare the mashed potatoes in advance and reheat them.