These loaded chicken cutlets are an easy, all-in-one sheet-pan meal. Chopped broccoli is mixed with a creamy blend of cream cheese, shredded cheese and bacon for a savory topping that’s piled onto the chicken for a satisfying, veggie-packed twist on classic loaded cutlets. The dish comes together with minimal cleanup and is perfect for busy weeknights. A dollop of sour cream, more bacon and sliced scallions on top makes it even more delicious.
Loaded Chicken Cutlets
These loaded chicken cutlets are an easy, all-in-one sheet-pan meal. Chopped broccoli is mixed with a creamy blend of cream cheese, shredded cheese and bacon for a savory topping that’s piled onto the chicken for a satisfying, veggie-packed twist on classic loaded cutlets. The dish comes together with minimal cleanup and is perfect for busy weeknights. A dollop of sour cream, more bacon and sliced scallions on top makes it even more delicious.
Ingredients
- 2 tablespoons extra-virgin olive oil divided
- 1 teaspoon smoked paprika divided
- ½ teaspoon ground pepper divided
- 4 cups finely chopped broccoli florets 8 ounces
- ¾ teaspoon garlic powder
- ¼ teaspoon salt
- 4- ounce chicken cutlets
- ½ cup shredded sharp Cheddar cheese divided
- 2 ounces cream cheese ¼ cup, softened
- ¼ cup chopped cooked bacon about 3 slices, divided
- 1 teaspoon grated lemon zest
- 4 teaspoons sour cream
- 2 large scallions thinly sliced (¼ cup)
Instructions
- Preheat oven to broil with rack in upper third position. Line a large rimmed baking sheet with foil.
- Whisk 1 tablespoon oil, ¼ teaspoon paprika and ¼ teaspoon pepper in a large bowl. Add chopped broccoli and stir to coat; spread evenly on half of the prepared baking sheet.
- Whisk ¾ teaspoon garlic powder, ¼ teaspoon salt and the remaining 1 tablespoon oil, ¾ teaspoon paprika and ¼ teaspoon pepper together in the same bowl. Add 4 chicken cutlets; toss to coat. Arrange on the other side of baking sheet.
- Broil until an instant-read thermometer inserted into the thickest portion of chicken registers 160°F, 6 to 8 minutes. Remove from oven.
- Combine ¼ cup Cheddar, the softened cream cheese, 2 tablespoons bacon and 1 teaspoon lemon zest in a medium bowl; stir well. Stir in the roasted broccoli.
- Top each chicken cutlet with cream cheese mixture; sprinkle with the remaining ¼ cup Cheddar. Broil until the cheese is browned and an instant-read thermometer inserted in the thickest part of the chicken registers 165°F, about 2 minutes more. Dollop with 4 teaspoons sour cream; sprinkle with sliced scallions and the remaining 2 tablespoons bacon.
