Easy Broccoli Cheddar Potato Crusted Chicken

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This Easy Broccoli Cheddar Potato Crusted Chicken Recipe is a simple way to upgrade baked chicken with extra veggies, too!

I totally eat enough veggies, in fact, I think I eat TOO many! Said literally no one EV-ER. I mean, who CAN'T afford to be adding #OneMorePlant to their meals, amiright?! That's why this super quick & easy Broccoli Cheddar Potato Crusted Chicken is here to save the day!

Why This Recipe Works

Baking at a higher temperature results in a crispy exterior, and juicy interior.

Using McCain® Potato, Broccoli & Cheddar Veggie Taters™ easily adds flavor and texture with the help of potatoes, more veggies, and cheese.

How to Make This Broccoli Cheddar Potato Crusted Chicken

Start by preheating your oven to 425°F, and lining a rimmed baking sheet with parchment paper, or aluminum foil. Baking at a higher temperature helps create that crispy crust, and using a rimmed baking sheet helps prevent any possible spillage.

Add a package of McCain® Potato, Broccoli & Cheddar Veggie Taters™ to a microwave-safe plate, and microwave for 30 seconds, or until softened, but still chilled. Flatten them with your hands, or the back of a fork. This is what we'll be using for our crusted exterior! I love the fact that they are made with no artificial flavors, real veggies (talk about some #OneMorePlant love!), and are a fun and easy way to add some more veggies for all ages. Great for side dishes & appetizers, too!

Add 3 tablespoons of flour, and ¼ teaspoon pepper to a shallow dish, and whisk an egg into a separate shallow dish. Dip 2 large (or 4 small) chicken breasts into flour, followed by egg, and add to prepared baking sheet. Top with smashed McCain® Potato, Broccoli & Cheddar Veggie Taters™, and sprinkle each with parmesan cheese if desired. Bake in preheated oven for 15-20 minutes before letting cool in pan for 5 minutes before serving.

Pro Tips

• Don't skip the flour and egg wash! This helps makes the chicken crispier, and with keep the veggie taters adhered.
• Let the chicken rest on the pan for 5 minutes before serving to lock in the juices. No more dried out chicken!
• Roast veggies at the same time the chicken is cooking. I tossed a bag of frozen broccoli on a sheet pan with some olive oil, salt, and pepper, and cooked in the oven with the chicken to get an extra serving of veggies in with minimal time and prep!

FAQs

Do I have to use chicken?

I haven't tried any other proteins, but believe this would be amazing on a white fish like haddock, or even salmon.

Is this recipe gluten-free?

No. Both the McCain® Veggie Taters™ and flour used in this recipe contain wheat.

Where do I find the McCain® Veggie Taters™?

I found mine in the frozen veggie aisle at ShopRite, but they are also sold at other Wakefern, Shaw’s, and DeMoulas locations. You can also score a $1 off coupon good until 11/1 right here!

Money-Saving Tips for this Broccoli Cheddar Potato Crusted Chicken:

Buy in bulk. If you or your family eat chicken on the reg, opt for the family pack, which is cheaper per pound than smaller packages. You can always freeze what you can't use immediately.
Utilize store brand. Opt for store brand for items like flour, salt, and pepper for a affordable option that doesn't sacrifice quality or flavor.

more chicken recipes:

Meal Prep Shredded BBQ Chicken Salads
Buffalo Chicken Lasagna
Buffalo Chicken Stuffed Peppers

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