Loaded Chicken Cutlet
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These Loaded Chicken Cutlets are a complete, crowd-pleasing meal made on just one sheet pan. Chicken cutlets get a savory upgrade with chopped broccoli mixed into a creamy blend of cream cheese, shredded cheddar, and crispy bacon—topped with bright scallions and lemon zest for zing. Effortless, hearty, and irresistibly delicious.
Ingredients (serves 4):
Image source: EatingWell
Ingredients (serves 4):
- 4 (4‑ounce) chicken cutlets
- 4 cups finely chopped broccoli florets (~8 ounces)
- ¼ cup chopped cooked bacon (about 3 slices), divided
- ½ cup shredded sharp cheddar cheese, divided
- 2 ounces cream cheese (¼ cup), softened
- 4 teaspoons sour cream
- 2 tablespoons extra-virgin olive oil, divided
- 1 teaspoon smoked paprika, divided
- ¾ teaspoon garlic powder
- ½ teaspoon ground pepper, divided
- ¼ teaspoon salt
- 2 large scallions, thinly sliced (for topping)
- 1 teaspoon grated lemon zest (for topping)
- Preheat oven to 425°F (218°C) and line a sheet pan for easy cleanup.
- In a bowl, stir together chopped broccoli with half the bacon, half the cheddar, cream cheese, sour cream, half the oil, ½ teaspoon paprika, garlic powder, ¼ teaspoon pepper, and salt. Set aside.
- Place the chicken cutlets on the sheet pan; drizzle with the remaining oil and sprinkle with the remaining paprika and pepper.
- Dollop the broccoli mixture evenly over each cutlet, then sprinkle with the remaining cheddar and bacon.
- Bake until the chicken is cooked through, cheese is melted, and broccoli is tender-crisp—about 15 minutes.
