Spicy Buffalo Chicken Cutlets with Mashed Potatoes and Buttery Broccoli

Craving the bold flavors of buffalo wings but want a full dinner? These crispy chicken cutlets are coated in a cheesy, seasoned panko crust, baked until golden and finished with a creamy buffalo sauce and a drizzle of honey. The heat is balanced by cool sour cream mashed potatoes and buttery roasted broccoli.

This dish brings together crunchy, creamy and spicy elements for a satisfying meal that’s perfect for weeknights. The chicken stays juicy inside while the panko topping gets perfectly crisp and the sides round out the plate beautifully.

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Ingredients

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.25 ounce Frank's Seasoning BlendView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C). Wash and dry all produce. Trim and thinly slice the scallions, separating the white parts from the green tops. Cut the broccoli florets into bite-sized pieces if they are large.
2. In a small bowl, combine half of the sour cream, ½ teaspoon of Frank’s Seasoning Blend and a pinch of salt. Stir in water, 1 teaspoon at a time, until the sauce reaches a drizzling consistency. Set aside.
3. Place 1 tablespoon of butter in a medium microwave-safe bowl and microwave until melted, 30-45 seconds. Add the panko breadcrumbs, Monterey Jack cheese, the remaining Frank’s Seasoning Blend and a pinch of salt and pepper. Stir to combine.
4. Dice the potatoes into ½-inch pieces. Place them in a medium pot and add enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup of the potato cooking water, then drain the potatoes.
5. Heat a drizzle of cooking oil in the empty pot over low heat. Add the sliced scallion whites and cook until softened, about 1 minute. Return the drained potatoes to the pot. Add the remaining sour cream and 1 tablespoon of butter. Mash until smooth and creamy, adding splashes of the reserved potato cooking water as needed. Season with salt and pepper. Keep covered off the heat until ready to serve.
6. Pat the chicken cutlets dry with paper towels and season both sides with salt and pepper. Place them on one side of a lightly oiled baking sheet. Mound the panko mixture on top of the chicken, pressing firmly to adhere (no need to coat the undersides).
7. Toss the broccoli on the opposite side of the baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast on the top rack until the chicken is golden brown and cooked through and the broccoli is slightly crispy, 15-18 minutes. If the chicken finishes before the broccoli, remove the chicken and continue roasting the broccoli.
8. Transfer the roasted broccoli to a large bowl and toss with the remaining 1 tablespoon of butter until melted. Divide the mashed potatoes, broccoli and chicken among plates. Drizzle the chicken with the prepared buffalo sauce and honey (or serve on the side). Garnish with the sliced scallion greens.

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 ½ inch) so they cook evenly and adjust the roasting time as needed.

What can I substitute for Frank's Seasoning Blend?

You can use a mix of cayenne pepper, garlic powder and paprika to mimic the flavor. Start with ½ teaspoon cayenne and adjust to taste.

Can I make this recipe gluten-free?

Yes, use gluten-free panko breadcrumbs and ensure your seasoning blend is gluten-free. The rest of the ingredients are naturally gluten-free.