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Potato Crusted Chicken Recipe on Baking Sheet

Easy Broccoli Cheddar Potato Crusted Chicken


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


  • 2 large boneless, skinless chicken breasts (or 4 small)
  • 3 tablespoons flour
  • 1/4 teaspoon pepper
  • 1 large egg
  • 1 (12 ounce) package McCain® Potato, Broccoli & Cheddar Veggie Taters™
  • 2 tablespoons grated parmesan cheese (optional)


  1. Preheat oven to 425°F, and line a rimmed baking sheet with parchment paper or aluminum foil.
  2. Add flour to a shallow plate, and stir in black pepper.
  3. To a separate shallow plate, add egg, and whisk together with a fork.
  4. Add veggie taters to a microwave-safe plate, and heat for 30 seconds, or until softened but still chilled. Flatten with a fork or with hands.
  5. Dip both sides of chicken breasts into flour, and repeat with egg mixture. 
  6. Add chicken to prepared baking sheet, and top with mashed veggie taters, pressing firmly if needed to adhere.
  7. Sprinkle with grated parmesan if desired, and bake in preheated oven for 15-20 minutes, or until chicken reaches an internal temperature of 165°F. Let cool on baking sheet for 5 minutes before serving.
  • Prep Time: 8 minutes
  • Cook Time: 20 minutes
  • Category: Chicken
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1/4 recipe
  • Calories: 285
  • Sugar: 1
  • Sodium: 632
  • Fat: 9
  • Saturated Fat: 2
  • Unsaturated Fat: 7
  • Trans Fat: 0
  • Carbohydrates: 25
  • Fiber: 2
  • Protein: 22
  • Cholesterol: 69

Keywords: chicken, dinner, main dish, entree, broccoli cheddar, potato crusted