This seared chicken recipe proves that boneless, skinless cutlets can be anything but boring. Coated in a smoky cinnamon paprika spice blend and finished with a glossy currant jam pan sauce, every bite is a perfect balance of sweet and savory.
Paired with crispy roasted broccoli and creamy mashed potatoes, this meal is a complete crowd-pleaser. It’s simple enough for a weeknight but impressive enough for company.
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Recipe details
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Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies. Some ingredient amounts or nutrition values were incomplete, so this is marked as a partial estimate.
Ingredients
Instructions
- Preheat oven to 425°F. Cut potatoes into 1-inch chunks. Toss with a drizzle of oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
- Meanwhile, cut broccoli into florets. Toss with oil, salt and pepper. Add to the baking sheet with potatoes during the last 10 minutes of roasting.
- Pat chicken cutlets dry and season both sides with smoky cinnamon paprika spice, salt and pepper.
- Heat a large skillet over medium-high heat. Add a drizzle of oil. Sear chicken for 3-4 minutes per side until golden and cooked through. Transfer to a plate and tent with foil.
- Reduce heat to medium. Add currant jam and chicken stock concentrate to the skillet. Stir in 1/4 cup water, scraping up browned bits. Simmer for 2-3 minutes until slightly thickened.
- Return chicken to the skillet, turning to coat in the sauce. Serve chicken with mashed potatoes and roasted broccoli. Drizzle any remaining pan sauce over the chicken.
Recipe Tips
For extra creamy mashed potatoes, add a splash of milk or a pat of butter when mashing.
Don’t overcrowd the skillet when searing the chicken; work in batches if needed to get a good sear.
If the pan sauce is too thick, thin with a tablespoon of water at a time until desired consistency.
FAQ
Can I use a different jam for the pan sauce?
Yes, you can substitute currant jam with any berry jam like raspberry or strawberry for a similar sweet-tart flavor.
Can I use chicken breasts instead of cutlets?
Absolutely. If using chicken breasts, pound them to an even thickness or slice them horizontally for quicker cooking.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
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