Cranberry Dijon Chicken with Creamy Mashed Potatoes and Roasted Brussels Sprouts

Picture this: it’s mid-afternoon and dinner is the only thing on your mind. You want something satisfying, flavorful and surprisingly easy to pull off. This dish delivers on all fronts. Tender chicken cutlets are pan-seared and finished with a vibrant sauce made from cranberry jam, Dijon mustard, ginger and rosemary. The result is a sweet-tart, savory glaze that clings to every bite.

On the side, you’ve got creamy mashed potatoes made with sour cream and butter, plus roasted Brussels sprouts that get a bright squeeze of lemon. It’s a complete meal that feels special but comes together in under an hour. No meal kits, no fuss-just real, delicious food.

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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

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Bring a large pot of salted water to a boil for the potatoes.
2. Cut the potatoes into 1-inch chunks. Add them to the boiling water and cook until tender, about 15-20 minutes. Drain and return to the pot.
3. Meanwhile, trim the Brussels sprouts and cut them in half. On a baking sheet, toss with a drizzle of cooking oil, salt and pepper. Roast for 15-20 minutes, until tender and lightly browned.
4. While the vegetables cook, pat the chicken cutlets dry with paper towels. Season both sides with salt and pepper.
5. In a large skillet, heat 1 tablespoon of cooking oil over medium-high heat. Add the chicken and cook until golden and cooked through, about 3-4 minutes per side. Transfer to a plate and cover loosely to keep warm.
6. In the same skillet, reduce heat to medium. Add the cranberry jam, Dijon mustard, chicken stock concentrate and ¼ cup of water. Stir to combine, scraping up any browned bits from the bottom of the pan.
7. Finely grate the ginger (about 1 teaspoon) and strip the rosemary leaves from the stem. Add both to the sauce. Simmer for 2-3 minutes, until slightly thickened. Return the chicken to the skillet and coat with the sauce.
8. Mash the drained potatoes with sour cream, butter and a pinch of salt until smooth and creamy. Adjust seasoning to taste.
9. Squeeze the lemon half over the roasted Brussels sprouts and toss gently.
10. Serve the chicken with the mashed potatoes and Brussels sprouts. Spoon any remaining sauce over the chicken.

Recipe Tips

FAQ

Can I use frozen Brussels sprouts?

Yes, but they will release more water. Pat them dry before roasting and increase the roasting time by about 5 minutes.

What can I substitute for cranberry jam?

You can use any berry jam, such as raspberry or strawberry or even orange marmalade for a different flavor profile.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.