Cranberry Dijon Chicken with Mashed Potatoes and Roasted Asparagus &Amp; Brussels Sprouts

This Cranberry Dijon Chicken brings together sweet and tangy flavors for a comforting fall dinner. Juicy chicken cutlets are pan-seared then finished with a glossy cranberry-Dijon sauce, while creamy mashed potatoes and a duo of roasted asparagus and Brussels sprouts round out the plate.

With just 45 minutes from start to finish, this recipe is perfect for busy weeknights when you want something special without the fuss. The combination of tart cranberry, sharp Dijon and fresh rosemary creates a sauce that’s both bold and balanced.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

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) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry all produce. Cut potatoes into 1-inch cubes. Trim woody ends from asparagus and cut into 2-inch pieces. Trim Brussels sprouts and halve lengthwise. Peel and grate ginger. Pick rosemary leaves from stems and chop finely. Zest and juice half the lemon.
2. Place potatoes in a medium pot and cover with salted cold water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return to pot. Mash with sour cream, 1 tablespoon butter and salt and pepper to taste. Keep warm.
3. Meanwhile, on a baking sheet, toss asparagus and Brussels sprouts with a drizzle of oil, salt and pepper. Roast until tender and lightly browned, about 15-20 minutes, tossing halfway through.
4. While vegetables roast, pat chicken cutlets dry with paper towels; season with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, 3-4 minutes per side. Transfer to a plate and tent with foil.
5. Reduce heat to medium. Add 1 tablespoon butter to skillet. Stir in ginger and rosemary; cook 30 seconds. Add cranberry jam, Dijon mustard, chicken stock concentrate, ¼ cup water and lemon zest. Simmer until slightly thickened, 2-3 minutes. Stir in any accumulated chicken juices. Season with salt and pepper.
6. Serve chicken with mashed potatoes and roasted vegetables. Spoon cranberry-Dijon sauce over chicken. Garnish with remaining lemon juice if desired.

Recipe Tips

FAQ

Can I use frozen chicken cutlets?

Yes, but thaw them completely in the refrigerator before cooking to ensure even cooking.

Can I substitute the cranberry jam?

You can use any tart fruit jam, such as raspberry or cherry, but the flavor will vary slightly.

How do I store leftovers?

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