Cranberry Dijon Chicken with Mashed Potatoes and Roasted Brussels Sprouts

Imagine coming home after a long day and sitting down to a plate of tender chicken cutlets drizzled with a tangy-sweet cranberry Dijon sauce, alongside creamy mashed potatoes and bright, lemony roasted Brussels sprouts. This dish is the ultimate comfort meal that feels special enough for a weekend dinner but simple enough for a busy weeknight.

The sauce, made with cranberry jam, Dijon mustard, ginger and rosemary, perfectly complements the savory chicken and earthy Brussels sprouts. With just a few steps, you can create a restaurant-quality dinner that will have everyone asking for seconds.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

1 unit Cranberry JamView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.07 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to middle position and preheat to 450°F. Dice potatoes into ½-inch pieces. Trim and halve Brussels sprouts lengthwise. Zest and quarter the lemon. Peel and mince ginger until you have 1 teaspoon. Pick rosemary leaves and mince until you have 1 teaspoon.
2. Place potatoes in a medium pot with salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash with sour cream and 1 tablespoon butter until smooth, adding reserved liquid as needed. Season with salt and pepper. Keep covered off heat.
3. Pat chicken cutlets dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and sear until browned, 4-8 minutes (it will finish cooking in the oven). Transfer to a plate; wipe out pan.
4. Toss Brussels sprouts with oil, salt and pepper. Spread on one side of a baking sheet. Roast 5 minutes. Add chicken to empty side of sheet. Roast until chicken is cooked through and sprouts are tender, 10-12 minutes. Transfer chicken to a cutting board to rest. Toss sprouts with lemon zest.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add ginger and rosemary; cook until fragrant, 30 seconds. Stir in cranberry jam, stock concentrate, mustard and ¼ cup water. Simmer until slightly thickened, 2-3 minutes. Remove from heat; stir in 1 tablespoon butter until melted.
6. Slice chicken. Divide chicken, mashed potatoes and Brussels sprouts between plates. Drizzle chicken with sauce. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Just pound them to an even thickness or slice them in half horizontally to ensure even cooking.

Can I make this dish ahead of time?

The mashed potatoes and Brussels sprouts can be made ahead and reheated. The sauce is best made fresh, but you can prepare it a day in advance and reheat gently.

What can I substitute for cranberry jam?

You can use any berry jam or preserves, such as raspberry or strawberry, for a similar sweet-tart flavor.