Pan-Seared Chicken with Apple Rosemary Sauce, Mashed Potatoes &Amp; Roasted Brussels Sprouts

This dish brings together tender chicken cutlets, a luscious apple rosemary pan sauce, creamy mashed potatoes and caramelized roasted Brussels sprouts for a meal that feels special any night of the week. The sauce is the star: sweet apples and fragrant rosemary simmered with chicken stock and a touch of mustard and butter create a rich, savory finish.

With simple ingredients and straightforward steps, you can recreate this restaurant-worthy dinner at home. The components come together in about 40 minutes, making it ideal for a satisfying weeknight meal or a cozy weekend dinner.

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Ingredients

1.5 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

0.025 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

0.5 unit AppleView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Halve and core the apple; dice one half into ¼-inch pieces (dice whole apple for 4 servings). Strip rosemary leaves from stems; roughly chop leaves until you have 1 tsp (2 tsp for 4 servings).
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add diced apple and chopped rosemary. Cook, stirring occasionally, until apple is slightly softened, 4-6 minutes.
3. Stir stock concentrate, ½ cup water (¾ cup for 4 servings) and 1 tsp sugar (2 tsp for 4 servings) into pan with apple mixture. Bring to a simmer, then reduce heat to medium. Cook until apple is tender and liquid has reduced, 8-10 minutes. Turn off heat; stir in half the mustard (all for 4 servings) and 1 TBSP butter (2 TBSP for 4 servings) until melted and combined. Season with salt and pepper. Transfer to a medium microwave-safe bowl and cover to keep warm. Wash out pan.
4. Meanwhile, trim and halve Brussels sprouts lengthwise. Toss on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on top rack until browned and tender, 15-20 minutes.
5. While Brussels sprouts roast, dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash with sour cream, 1 TBSP butter (2 TBSP for 4 servings), salt and pepper until smooth, adding splashes of reserved potato cooking liquid as needed. Keep covered off heat until ready to serve.
6. While potatoes cook, pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in the pan used for sauce over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.
7. Divide Brussels sprouts, mashed potatoes and chicken between plates. Top chicken with apple pan sauce and serve. If sauce has cooled, reheat in microwave for 30 seconds or return to pan with a splash of water; cook over medium heat, stirring, until warm.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Pound them to an even thickness for even cooking and adjust cooking time as needed.

Can I make this recipe dairy-free?

Yes, substitute the butter with a dairy-free alternative and use a dairy-free sour cream. The sauce may have a slightly different consistency.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.