Cheese & Panko Crusted Chicken with Garlic & Chive Mashed Potatoes & Garlic Ginger Brussel Sprouts

Phew! That is a long title! Sounds like a lot, but it is so easy, so quick, and SO delicious! I’ve recently discovered my obsession for Brussel sprouts. They’re so green, so crunchy, so delicious and you can flavor them with just about anything! You will love this recipe, it’s SO good! Because I’m still just discovering this love I have for Brussel Sprouts, and wasn’t sure how to use them when I first started, I nabbed this delicious garlic-ginger recipe from Tina at My Life as a Mrs. She has some AMAZING recipes! I discovered her blog a few weeks ago, and literally took the time to go through every single one of her posts, I’m trying out tons of them! Check her out, shes fun & offers up some delicious quick dinners, desserts, and cocktails! yum!

The other night we wanted something light, delicious, and QUICK! Our little guy is teething, and sometimes gets pretty cranky during the we usually devote them to him, giving him a bath, playing with him, basically distracting him from the pain! So on these nights he’s having a hard time, we try to make something quick without skimping on flavor, this is it!

I started immediately boiling the water for the mashed potatoes, then peeled and quartered about four of them. (That’s enough for the two of us, but if you’re feeding more people, keep on peeling!) Next I began peeling and chopping both my ginger and garlic cloves. (About 1 Tbsp. ginger and 4-5 cloves of garlic minced.) Follow this link for the Garlic Ginger Brussel Sprouts.

Don’t they just looks so deliciously crispy and green!?

Continue to Follow her recipe for the Brussel Sprouts. While those are cooking, move onto the Chicken. (I only cooked two chicken breasts, so I didn’t need much of the crumb-cheese mixture, but if you’re making more, add more!) Pour about a cup of Panko bread crumbs onto a plate, and grate about 1/4 cup Parmesan Cheese and 1/4 cup Pecorino Romano. Add a dash of garlic powder and a dash of salt and pepper, mix lightly with a fork. In a separate bowl, beat one egg. Rinse and dry your chicken then soak in the egg, and roll around in the crumb-cheese mixture. (It helps to push the crumbs into the chicken.)

(Make sure to keep tossing your Brussel sprouts!) Heat up a couple of tablespoons of oil in a skillet on medium-high heat. Once heated, add your chicken breasts. (The key to making sure your whole crust doesn’t fall off is to not continue to turn them back and forth over and over again.) Leave them on one side for about 5-6 minutes. Once you think it’s about cooked halfway through, THEN flip them, and cook about 5-6 minutes on that side, or until the middle is no longer pink.

While your chicken are cooking, your potatoes should be about ready. Pull them off the stove and drain. Now I don’t have exact amounts for these delicious taters, but I can explain to you what I use. First I start by mincing a few cloves of garlic and cutting up some chives and toasting them. Throw the garlic and chives in a mini skillet on the stove and cover with EVOO. Toast on medium-high heat. It doesn’t take long, just a few minutes. Allow the mixture to start to bubble, and let it for about 1-2 minutes. Then pour them into the potatoes.

See those bubbles!?

USUALLY I use skim milk, however, I wanted extra creamy taters that night so I used a bit of half and half instead. I add it a little bit at a time as I’m mixing until it reaches the consistency that I like. I use a couple of tablespoons of butter. And mix it all together. Then I add salt and pepper to taste, and sometimes additional garlic powder. Just like the cream, I add a little at a time until it reaches the taste I want! They’re sooo good, I was eating them by the spoonfuls while waiting for the chicken to finish cooking!

By this time your Brussel sprouts should be done too. Pull them off the stove, put them in a bowl and set aside. Mmm they look so good, and they smelled even better. My boyfriend kept coming in the kitchen trying to pick at everything, saying it smells soooo good! And it did! That soy sauce added at the end of the Brussel sprouts, really kicks it up a notch and adds such a great aroma!

Once those are both ready, your chicken should be pretty close to finished as well! Once it is, pull it off the stove, and serve!

The chicken had such great flavor with the combination of cheeses and the wonderful crunch that the panko gives! Sooo good with the creamy potatoes and crunchy garlic and ginger Brussel sprouts! The meal was delish, the flavors really went amazing together! It is definitely a keeper in my kitchen! I hope you enjoy this as much as we did!

You can see the delicious chunks of garlic and ginger! SO good!

Cheese & Panko Crusted Chicken

Yield: 2 servings Prep Time: 8 minutes Cook Time: 10-12 minutes

Total Time: 20 minutes


  • 2 Chicken Breasts
  • 1/4 c. Parmesan Cheese
  • 1/4 c. Pecorino Romano Cheese
  • 1 c. Panko
  • 1 Egg
  • 2-3 Tbsp. EVOO
  • a dash of Salt, Pepper, & Garlic Powder


  1. Wash and dry your chicken, soak in beaten eggs.
  2. Add panko, cheeses, salt, pepper, and garlic to a plate, and toss with a fork to combine.
  3. Toss the chicken in the mixture. (It helps to push it into the chicken.)
  4. Heat up 2-3 tbsp. olive oil in a skillet on medium-high heat.
  5. Once heated, add the chicken and allow to cook for 5-6 minutes on each side.

Note: Do not flip back and forth. Doing so loosens the crust, and you’ll end up losing a lot of it! The crunch is so good, you don’t want to do that!

Garlic and Ginger Brussel Sprouts

Source: My life as a Mrs.

Yield: 2-3 servings Prep Time: 10 minutes Cook Time: 8-12 minutes

Total Time: 20 minutes


1 1/3 pounds Brussel sprouts
6 cloves garlic, peeled and chopped
2 tablespoons ginger, peeled and chopped
4 tablespoons canola oil
2 teaspoons soy sauce
pinch of salt
pinch of crushed red pepper


Peel off the outer leaves of the Brussel sprouts, trim the stalk, and then half (or quarter for the large ones) them.

Heat 3 tablespoons of the canola oil in a large non-stick skillet over medium-high heat. Once, it is nice and hot, add the Brussel sprouts. Leave alone for 2-3 minutes allowing to brown, toss and do the same for another 2-3 minutes. Do this one last time for an additional 2-3 minutes. They should be browning up nicely.

Add the remaining tablespoon of canola oil along with the garlic and ginger, and stir well. Saute for just a couple of minutes. Sprinkle with a little salt, red pepper, and the soy sauce. Stir to combine and serve hot!


Garlic & Chive Mashed Potatoes

Yield: 2-3 servings Prep Time: 10 minutes Cook Time: 10-15 minutes

Total Time: 25 minutes


  • 4 potatoes
  • 3-4 cloves garlic, minced
  • 1 Tbsp. Chopped Chives
  • 2 Tbsp. butter
  • Half and Half (add little amounts at a time until you reach desired texture)
  • Salt, Pepper, Garlic Powder, to taste
  • EVOO
  1. Heat water until boiling. Add quartered potatoes. Cook until soft. Drain.
  2. Toast garlic and chives in olive oil until bubbling for 1-2 minutes. Add to potatoes.
  3. Add the butter, and small amount of half and half. Mix.
  4. Continue adding cream until the mashed potatoes have reached desired texture.
  5. Add salt, pepper, and garlic powder to taste.

9 thoughts on “Cheese & Panko Crusted Chicken with Garlic & Chive Mashed Potatoes & Garlic Ginger Brussel Sprouts

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