Cranberry Dijon Chicken with Mashed Potatoes and Roasted Brussels Sprouts

This cranberry Dijon chicken is the perfect weeknight dinner: juicy chicken cutlets pan-seared and finished in a vibrant sauce made with cranberry jam, Dijon mustard, ginger and rosemary. The sweet-tart sauce pairs beautifully with creamy mashed potatoes and bright, lemon-kissed roasted Brussels sprouts.

Everything comes together in about 45 minutes, making it an ideal choice for a satisfying meal any night of the week. The combination of flavors and textures 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

0.025 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) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (230°C). 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 and cover with salted water by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup 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 and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a plate.
4. Toss Brussels sprouts with oil, salt and pepper on a baking sheet. Roast for 5 minutes. Add chicken to the same sheet and roast until Brussels sprouts are tender and chicken is heated through, 10-12 minutes. Toss Brussels sprouts with lemon zest.
5. In the same pan, heat a drizzle of oil over medium-high heat. Add ginger and rosemary; cook until fragrant, about 30 seconds. Stir in cranberry jam, chicken stock concentrate, mustard and ¼ cup water. Simmer until slightly thickened, 2-3 minutes. Remove from heat and stir in 1 tablespoon butter until melted.
6. Slice chicken. Divide chicken, mashed potatoes and Brussels sprouts among plates. Drizzle chicken with sauce. Serve with lemon wedges on the side.

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 quicker cooking.

Can I make this recipe dairy-free?

Substitute the sour cream with a dairy-free alternative and use vegan butter or oil in the mash and sauce.

How do I store leftovers?

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