Crispy panko-coated chicken sounded pretty tough to top, but our chefs were up to the challenge. They went and made it 35x (a scientific number) more delicious by adding cheddar cheese and zesty Fry Seasoning to the crunchy coating.
And while chicken in this dish is the main event, the sides are excellent accompanying acts. We’re serving up silky mashed sweet potatoes and crispy-edged roasted broccoli for a sweet-and-savory sensation. The best part? Everything comes together in 30 minutes! Talk about a weeknight win.
- Sweet Potato
- Panko Breadcrumbs
- Cheddar Cheese
- Fry Seasoning
- Chicken Breasts
- Sour Cream
- Broccoli Florets
- Olive Oil
Adjust rack to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. Peel and dice sweet potatoes into ½-inch cubes.
Add sweet potatoes to a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, about 15 minutes. Drain and return to pot. Keep covered until ready to mash.
Meanwhile, in a small bowl, combine panko, cheese, half the Fry Seasoning, a drizzle of olive oil, salt, and pepper. Pat chicken dry with paper towels and season all over with salt, pepper, and remaining Fry Seasoning.
Transfer chicken to a baking sheet; brush with half the sour cream (you’ll use the rest later) and evenly top with panko mixture, pressing to adhere. Toss broccoli on a second baking sheet with a drizzle of olive oil, salt, and pepper. Place chicken on top rack and broccoli on middle rack. Roast until chicken is cooked through and broccoli is browned and tender, about 15 minutes for chicken and 20 minutes for broccoli.
Meanwhile, mash sweet potatoes with 2 TBSP butter (4 TBSP butter for 4 servings), remaining sour cream, and a large pinch of salt. Keep covered until ready to serve. TIP: If you like your sweet potatoes extra sweet, add a pinch of brown sugar or a drizzle of honey while mashing.
Divide sweet potatoes, broccoli, and chicken between plates. Serve.