Crispy Onion & Pepper Jack-Crusted Chicken
with Garlic Herb Mashed Potatoes & Cuban-Spiced Green Beans
- Milk
- Wheat
Chicken cutlets are coated in tangy red pepper crema, then loaded with a crispy fried onion and pepper jack crust in this flavorful dinner. The coated chicken is roasted to juicy, golden-brown perfection alongside broccoli seasoned with our vibrant Cuban Spice Blend. Serve with creamy garlic herb butter mashed potatoes for a fluffy finish!
Ingredients
8 ounce
Green Beans
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
½ cup
Pepper Jack Cheese
(Contains: Milk)
unit
Broccoli
12 ounce
Chicken Cutlets
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 unit
Crispy Fried Onions
(Contains: Wheat)
6 unit
Potatoes
Not included in your delivery
1 tablespoon
Cuban Spice Blend
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Peel and dice potatoes into ½-inch pieces. Cut broccoli into bite-size pieces if necessary.
Using your hands, crush crispy fried onions in their bag. (Once crushed, fried onions should resemble breadcrumbs.) Transfer to a small bowl; stir in pepper jack.
Place potatoes in a medium 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. Add garlic herb butter and a big pinch of salt.
Mash with a potato masher or fork until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.
Keep covered until ready to serve.
Pat chicken* dry with paper towels; season with salt and pepper. Place on one side of a baking sheet. (For 4, spread across entire sheet.) Brush tops of chicken with a thin layer of crema. Mound with pepper jack mixture, pressing to adhere (no need to coat undersides).
Toss broccoli on empty side of sheet with a drizzle of olive oil, Cuban Spice Blend, salt, and pepper. (For 4, toss on a second sheet; roast chicken on middle rack and broccoli on top rack.) Roast on middle rack until chicken is cooked through and broccoli is browned and tender, 15-20 minutes. (If chicken browns too fast, loosely cover with foil.)
Divide mashed potatoes, broccoli, and chicken between plates and serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The Cuban spice blend and crispy onion-pepper jack crust made the chicken a standout; some found the garlic herb butter and spice blend on the saltier side, so season the potatoes lightly before adding more salt.
- Ease of prep: A straightforward sheet-pan dinner, though peeling very small potatoes can be fiddly — dice them before peeling if yours are tiny.
- Suggestions: The coating can slide off the chicken during roasting; press it on firmly and pat the chicken very dry beforehand to help it adhere. If the potatoes turn out watery, drain them thoroughly and mash with less liquid for a firmer texture.
