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These Loaded Chicken Cutlets Will Become Your New Favorite High-Protein Dinner
These loaded chicken cutlets are an easy, all-in-one sheet-pan meal and features chopped broccoli for added nutrients.
Ingredients
- 2 tablespoonsextra-virgin olive oil, divided
- 1 teaspoonsmoked paprika, divided
- ½ teaspoonground pepper, divided
- 4 cupsfinely chopped broccoli florets (8 ounces)
- ¾ teaspoongarlic powder
- ¼ teaspoonsalt
- 4chicken cutlets
- ½ cupshredded sharp cheddar cheese, divided
- 2 ouncescream cheese (¼ cup), softened
- ¼ cupchopped cooked bacon (about 3 slices), divided
- 1 teaspoongrated lemon zest
- 4 teaspoonssour cream
- 2 largescallions, thinly sliced (¼ cup)
Directions
- 1
Preheat oven to broil with rack in upper third position. Line a large rimmed baking sheet with foil.
- 2
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.
- 3
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.
- 4
Broil until an instant-read thermometer inserted into the thickest portion of chicken registers 160°F, 6 to 8 minutes. Remove from oven.
- 5
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.
- 6
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.