Cranberry Dijon Chicken with Mashed Potatoes and Roasted Broccoli

This Cranberry Dijon Chicken is the perfect weeknight dinner that comes together quickly with simple, wholesome ingredients. Juicy chicken cutlets are pan-seared and finished with a tangy-sweet cranberry and Dijon mustard sauce, creating a delightful balance of flavors.

Paired with creamy mashed potatoes and tender roasted broccoli, this meal is both satisfying and nutritious. It’s a great way to enjoy a restaurant-quality dinner at home without the fuss.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView 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

1 unit BroccoliView 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 oven to 425°F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Cut broccoli into small florets. Trim and halve Brussels sprouts if using. Peel and grate ginger. Zest and juice lemon. Pick rosemary leaves and chop.
2. Place potatoes in a medium pot with enough salted water to cover. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return to pot.
3. While potatoes cook, toss broccoli (and Brussels sprouts if using) on a baking sheet with a drizzle of oil, salt and pepper. Roast until tender and lightly browned, 15-20 minutes.
4. Pat chicken cutlets dry with paper towels. Season both sides with salt and pepper. Heat a large skillet over medium-high heat with a drizzle of oil. Add chicken and cook until golden and cooked through, 3-4 minutes per side. Remove from skillet and set aside.
5. Reduce heat to medium. Add butter, ginger and rosemary to the skillet. Cook until fragrant, about 1 minute. Stir in cranberry jam, Dijon mustard, chicken stock concentrate, lemon juice and 1/4 cup water. Simmer until slightly thickened, 2-3 minutes. Return chicken to skillet and coat with sauce.
6. Mash potatoes with sour cream, butter (to taste) and salt and pepper until creamy. Serve chicken and sauce alongside mashed potatoes and roasted broccoli. Garnish with lemon zest if desired.

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, use dairy-free sour cream and butter substitutes. The sauce will still be delicious.

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 on the stovetop.