Crispy Southwestern Chicken Cutlets
with Monterey Jack, Mashed Potatoes, and Roasted Poblano and Onion
- Wheat
- Milk
Crispy chicken is always a recipe for success. Add melty Monterey Jack and warm Southwestern 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. The crunchy cutlets are served alongside creamy mashed potatoes and a fajita-reminiscent tangle of roasted poblanos and onions. If this all sounds complicated--it’s not! 30 minutes is all you need for this delicious dish to land on your table.
Ingredients
12 ounce
Yukon Gold Potatoes
1 unit
Yellow Onion
1 unit
Poblano Pepper
½ cup
Panko Breadcrumbs
(Contains: Wheat)
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Southwest Spice Blend
1 teaspoon
Chili Powder
12 ounce
Chicken Breasts
4 tablespoon
Sour Cream
(Contains: Milk)
1 teaspoon
Hot Sauce
Not included in your delivery
1 tablespoon
Olive Oil
2 teaspoon
Vegetable Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
Preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Place 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. Keep covered off heat.
Meanwhile, halve, peel, and thinly slice onion. Core, deseed, and thinly slice poblano. In a medium bowl, combine panko, Monterey Jack, Southwest Spice, a drizzle of olive oil, half the chili powder, salt, and pepper; set aside. Toss onion and poblano on one side of a baking sheet with a large drizzle of olive oil, salt, pepper, and remaining chili powder. (For 4, spread out across whole sheet.) Roast for 5 minutes.
While veggies roast, pat chicken dry with paper towels; season with salt and pepper. Evenly brush tops of chicken with half the sour cream (save the rest for later). Mound panko mixture onto brushed sides, pressing to adhere. Drizzle tops of coated chicken with oil.
Once veggies have roasted 5 minutes, remove sheet from oven; add chicken to empty side. (For 4 servings, add chicken to a second baking sheet.) Roast until chicken is browned and cooked through and veggies are tender and slightly crisp, 15-20 minutes. TIP: Veggies may finish before chicken is done. If so, remove from sheet and continue roasting chicken.
Meanwhile, mash potatoes until mostly smooth. Stir in 2 TBSP butter (4 TBSP for 4 servings) and remaining sour cream. Add splashes of reserved potato cooking liquid as needed until smooth and creamy. Season with salt and pepper.
Divide chicken and mashed potatoes between plates. Top with roasted veggies. Serve with hot sauce for drizzling over if desired.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the crispy, flavorful chicken with its spicy Southwestern seasoning and cheese-panko crust 🍗.
- Ease of prep: Customers found this meal quick and simple to make, with most praising how easily it came together in about 30 minutes.
- Suggestions: Some recommended adding extra vegetables or swapping the peppers and onions for a more substantial side like roasted carrots or green beans.
- Portions: A few noted the chicken portions were on the small side; consider adding an extra cutlet for hearty appetites.
- Leftovers: The chicken reheats well for some, though others found it lost its crispiness; best enjoyed fresh from the oven.
Reviews from our home cooks
I really liked the spices for the chicken and the veggies with this dish. Mashed potatoes is what brought me to the recipe. So, I'm glad it all worked out
Great flavor! Loved it. Def order again. (Did have to cook the chicken more like 18-20 mins as cutlet was thick).
We really enjoyed the roasted poblano peppers and onions, the chicken was great and we loved the mashed potatoes with sour cream...who knew!
I was surprised this got crispy in the oven. I left it in just a bit longer then called for and it was perfect. Delicious.
The flavors did not quite work, and we think the amount of panko breadcrumbs was too much. There was too much to pile on each chicken cutlet, so the crispy was not quite crispy.
Anything with poblanos! Perfect about of spice and love the crunchy chicken with the creamy potatoes.
Another perfect recipe .. best chicken I've had the veggies are to die for and the mashed potatoes were fantastic
The chicken was crunchy and delicious, and the mashed potatoes made the perfect side. Great meal!
Doing veggies this way was completely new! We now love to do all veggies this way, making almost crispy "fry" like veggies! Wonderful recipe!
Loved the chicken and mashed. The roasted veggies would have been better with another veg added like shredded carrot or green beans. I don't really qualify onion and pepper as a dinner veg. More a condiment.
