Cranberry Dijon Chicken with Mashed Potatoes and Roasted Brussels Sprouts

Imagine coming home after a long day and knowing that a delicious, satisfying dinner is within reach. This cranberry Dijon chicken recipe is exactly that-a comforting meal that feels special but comes together easily. Juicy chicken cutlets are pan-seared and then roasted to perfection, then drizzled with a tangy-sweet sauce made with cranberry jam, Dijon mustard, ginger and rosemary.

On the side, you’ll find creamy mashed potatoes and roasted Brussels sprouts with a hint of lemon. The combination of flavors and textures is simply irresistible. Whether you’re cooking for yourself or your family, this dish is sure to become a favorite.

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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

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.07 thumb GingerView 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

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C). Adjust an oven rack to the middle position. Wash and dry all produce. Dice the potatoes into ½-inch pieces. Trim the Brussels sprouts and halve them lengthwise. Zest the lemon, then quarter it. Peel and mince or grate the ginger until you have 1 teaspoon. Pick the rosemary leaves from the stems and mince until you have 1 teaspoon.
2. Place the diced potatoes in a medium pot and add enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup of the potato cooking liquid, then drain the potatoes and return them to the pot. Mash with the sour cream and 1 tablespoon of butter until smooth and creamy, adding splashes of the reserved cooking liquid as needed. Season with salt and pepper. Keep covered off the heat until ready to serve.
3. While the potatoes cook, pat the chicken cutlets dry with paper towels and season both sides with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken and sear, turning occasionally, until browned all over, 4-8 minutes (it will finish cooking in the oven). Turn off the heat and transfer the chicken to a plate. Wipe out the pan.
4. In a large bowl, toss the Brussels sprouts with a drizzle of oil, salt and pepper. Spread them on one side of a baking sheet. Roast for 5 minutes. Add the chicken to the empty side of the sheet. (For 4 servings, use a second sheet for the Brussels sprouts; roast the chicken on the middle rack and the Brussels sprouts on the top rack.) Roast on the middle rack until the chicken is cooked through and the Brussels sprouts are tender, 10-12 minutes. Transfer the chicken to a cutting board to rest. Toss the Brussels sprouts with the lemon zest.
5. Heat a drizzle of oil in the same pan used for the chicken over medium-high heat. Add the minced ginger and rosemary and cook until fragrant, about 30 seconds. Stir in the cranberry jam, chicken stock concentrate, Dijon mustard and ¼ cup of water (⅓ cup for 4 servings). Simmer until slightly thickened, 2-3 minutes. Remove from heat and stir in the remaining 1 tablespoon of butter until melted.
6. Slice the chicken crosswise. Divide the chicken, mashed potatoes and Brussels sprouts among plates. Drizzle the chicken with the sauce. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen Brussels sprouts?

Yes, but thaw and pat them dry first to ensure they roast properly. You may need to add a few extra minutes to the roasting time.

What can I substitute for cranberry jam?

You can use any fruit jam or jelly, such as raspberry or apricot, for a different flavor profile.

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.