Crispy Cheddar Chicken
with Loaded Bacon Mashed Potatoes & Broccoli
- Wheat
- Milk
- Eggs
- Soy
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 broccoli and cheesy, bacon-and-chive-studded mashed potatoes. Together, it’s a meal as elegant as it is satisfying and delicious.
Ingredients
12 ounce
Yukon Gold Potatoes
8 ounce
Broccoli Florets
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, Soy)
4 ounce
Bacon
2 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. • Cut broccoli florets into bite-size pieces if necessary. Dice potatoes into ½-inch pieces. 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 Fry Seasoning, half the cheddar (you’ll use the rest of the seasoning and cheese later), salt, and pepper.
• Pat chicken* dry with paper towels; season 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).
• Toss broccoli on opposite side of sheet from chicken with a drizzle of olive oil, salt, and pepper. (For 4 servings, add broccoli to a second sheet; roast chicken on top rack and broccoli on middle rack.) • Roast on top rack until broccoli is browned and tender and chicken is cooked through, 15-20 minutes. TIP: For a deeply golden crust, broil chicken for the last 2-3 minutes.
• While chicken and broccoli roast, 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. • Meanwhile, place bacon* in a large, dry pan over medium-high heat. Cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Turn off heat; transfer bacon to a papertowel-lined plate. Once cool enough to handle, roughly chop.
• 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 broccoli between plates. Top mashed potatoes with remaining bacon and remaining chives. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the crispy, cheesy chicken topping and loaded bacon mashed potatoes; some found the seasoning overpowering.
- Ease of prep: While delicious, several noted it was time-consuming with multiple steps and pots to manage.
- Suggestions: Consider pounding chicken for even thickness; some preferred steaming broccoli instead of roasting.
- Portions: Some felt chicken pieces were small; a few wanted more potatoes or found the bacon amount excessive.
- Leftovers: Several mentioned it reheated well, with some enjoying it for lunch the next day.
Reviews from our home cooks
The chicken was very tender and juicy. The coating of the cheddar made it crispy and flavorful. We also enjoyed the loaded bacon mashed potatoes and broccoli. We have enjoyed vegetables so much more the way the recipe has us prepare them!
The crispy cheddar chicken was delightful, the flavor and the texture. Also I liked the loaded potatoes with cheese and crispy bacon. Another truly tasty dinner!
Really enjoyed the cheese roasted within the chicken batter, as well as the bacon and cheese mixed within the mashed potatoes. And roasting the broccoli with the drizzle of oil and salt and pepper brought out the flavor really well. A different way of cooking broccoli. Although one of the chicken pieces had quite a few hard/gristly parts in it.
This recipe dish was Excellent! The coating on the chicken was delicious, and what's not to like about loaded mashed potatoes! Yummy! Broccoli was good too. I added a squeeze of lemon to the broccoli which stepped up the flavor. I will make this recipe again!!!
Hard to beat good loaded mashed potatoes, the chicken was very tasty and the broccoli...at first I was afraid I'd burnt it but it was delightfully crisp while still being incredibly fresh tasting. Definitely my new favorite way to eat broccoli.
This chicken was great! I loved the panko/cheddar topping and the mayonnaise really added a nice touch. Crispy and moist chicken. The broccoli was good and the potatoes had a lot of flavor and were generous in quantity. Thank you!
This was a wonderful recipe. I wasn't sure if I wanted to add the mayonnaise to the chicken - but went by the recipe. It was delicious! The loaded potatoes were excellent! I think I would have preferred steaming the broccoli - they just didn't cook well in the oven for me.
Similar to a recipe my mom used to make, but the crispy concoction is easy to really add a kid friendly cheesy crunch and you can twist it up with other flavors too if you like. As always, potatoes done this way are scrumptious and the broccoli was good and slightly crunchy too!
Potato recipe too cheesy. Bacon was too chewy, not sliced thin enough to crisp and crumble. Chicken was great. Broccoli was ok.
Recipe was easy gourmet. The process to cook the chicken gave the cheddar crust a nice crunch but allowed the inside to be incredibly juicy
