Crispy Cheddar Chicken
with Loaded Bacon Mashed Potatoes & Asparagus
- Wheat
- Milk
- Eggs
Crispy chicken is always a recipe for success. Add melty cheddar and bold spices to the mix, and you’ve got a winning dinner. Once baked, the crust turns golden brown while the meat stays juicy and tender. But wait... there’s more! The crunchy cutlets are served alongside tender roasted asparagus and cheesy, bacon-and-chive-studded mashed potatoes. Together, it’s a meal as elegant as it is satisfying and delicious.
Ingredients
12 ounce
Potatoes
6 ounce
Asparagus
¼ ounce
Chives
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 tablespoon
Fry Seasoning
½ cup
Cheddar Cheese
(Contains: Milk)
10 ounce
Chicken Cutlets
2 tablespoon
Mayonnaise
(Contains: Eggs)
4 ounce
Bacon
1.5 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
1 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains: Milk)
1 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Lightly oil a baking sheet. Wash and dry produce. • Dice potatoes into ½-inch pieces. Trim and discard woody bottom ends from asparagus. Finely chop chives. • Place 1 TBSP butter (2 TBSP for 4) in a medium microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko, half the cheddar, half the Fry Seasoning, (you’ll use the rest of the cheese and Fry Seasoning later), salt, and pepper.
• Pat chicken* dry with paper towels; season all over with remaining Fry Seasoning, salt, and pepper. Place on one side of prepared sheet (for 4 servings, spread out across entire sheet). • Evenly spread a thin layer of mayonnaise onto tops of chicken (you might not use all the mayo); mound with panko mixture, pressing to adhere (no need to coat the undersides). • Roast on top rack for 5 minutes (you’ll add the asparagus then).
• While chicken roasts, 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. • Meanwhile, heat a large, dry pan over medium-high heat. Add bacon* and cook, turning occasionally, until crispy, 6-10 minutes. • Turn off heat; transfer to a paper-towel-lined plate. Once bacon is cool enough to handle, roughly chop.
• Once chicken has roasted 5 minutes, remove sheet from oven. • Carefully toss asparagus on empty side with a drizzle of olive oil, salt, and pepper. (For 4 servings, leave chicken roasting; add asparagus to a second sheet and roast on middle rack.) • Continue roasting until asparagus is tender and chicken is cooked through, 10-12 minutes more. TIP: For a deeply golden crust, broil chicken for the last 2-3 minutes.
• To pot with drained potatoes, add sour cream, remaining cheddar, and 1 TBSP butter (2 TBSP for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. • Stir in half the bacon and half the chives. Season with salt and pepper.
• Divide chicken, mashed potatoes, and asparagus between plates. Top potatoes with remaining bacon and remaining chives. Serve.
Chicken is fully cooked when internal temperature reaches 165º.
Bacon is fully cooked when internal temperature reaches 145º.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The cheddar-panko crust delivers satisfying crunch, and the bacon-loaded mashed potatoes are a crowd favorite. Some found the overall dish mild; adding extra seasoning to the chicken boosted flavor noticeably.
- Ease of prep: Most found it straightforward, though several noted it takes longer than expected with multiple components running at once. Starting the potatoes first helps everything finish at the same time.
- Suggestions: Add the cheese topping in the last 5 minutes of baking to prevent burning; broil briefly for a deeply golden crust. A drizzle of hot honey or a simple dipping sauce rounds out the dish nicely.
- Leftovers: Bacon in the mashed potatoes can turn soggy as it sits, so stir it in just before serving if making ahead.
- Asparagus: Roasting works well with thicker spears; thin asparagus shrivels quickly, so reduce oven time and watch closely. Steaming is a good alternative if you prefer a more tender result.
- Timing: Cook the potatoes first — they take the longest, and the chicken and asparagus can easily finish while the potatoes boil.
Reviews from our home cooks
Wow! This has to be one of the best meals I've tried yet from Hello Fresh. Loved the savory seasoning over the chicken as well as all the delicious ingredients for the mashed potatoes -- butter, sour cream, cheddar, and to top it off, bacon bits! I ate it all, and you made me a fat but happy pig for the night.
Ok, if you are considering spending a little bit more on a premium meal, definitely make it this one. There is something about the fry seasoning with the cheddar and panko on the chicken that is just out of this world. It sort of has the vibe of fast, casual American restaurant experience except so much better being made in your own kitchen with exactly the level of butter, oil and fat decadence that you desire. So good!
The chicken was so delicious and crispy and the loaded mashed potatoes finished it off wonderfully. I was a little let down by the asparagus as there wasn't much flavor. Thinking I should have put a little more salt & pepper on before cooking or used butter instead of olive oil for extra flavor.
We haven't had asparagus in an age- don't know why but it was delicious and so easy to cook! The chicken was moist and crunchy- we are sold on Panko! The stuffed mashed potatoes was new for us but so nice for winter:)
We liked this dish very much. The crunchy chicken and bacon in mashed potatoes was good. I don't like to roast asparagus because they dry out too much. So I steamed them.
Really good meal! I added minced garlic to the asparagus which made them taste amazing! Also, didn't use the sour cream in the mashed potatoes (because the sour cream never tastes good when it arrives) but used milk instead and it was great! Crust on the chicken was flavorful and crunchy!
This was delicious and the mash and chicken were the perfect complement to each other. Only thing I would do differently next time is to air fry the asparagus but that is just because I like it still firm on the inside with a little crunchy 'char' on the outside.
This was very tasty. I like the panko coated chicken recipes. It adds a level of textures to dinner. The potatoes were incredibly tasty too because of course bacon makes everything better.
The chicken and asparagus were delicious. I didn't care as much for the loaded potatoes. But, I would order this again. Just maybe alter the potatoes to keep it a little more simple for my taste (sour cream and butter only).
The portion of potatoes was more than we needed. This seems to happen often when the recipe includes mashed potatoes--while in other recipes, the portion for the side seems too small (such as asparagus in the Cheddar Chicken dish).
