Smoky Cherry Chicken Cutlets with Almond Brown Butter Rice and Roasted Brussels Sprouts

Elevate your weeknight dinner with this irresistible dish featuring chicken cutlets in a sweet and smoky cherry-ancho sauce. The combination of cherry jam and ancho chili powder creates a sauce that’s perfectly balanced-a little sweet, a little spicy and deeply flavorful.

On the side, enjoy almond brown butter rice that’s nutty and rich, plus tender roasted Brussels sprouts with a hint of garlic. This complete meal is simple enough for a busy evening but impressive enough for company.

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Ingredients

1 unit Cherry JamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Ancho Chili PowderView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Trim and halve Brussels sprouts. Toss with a drizzle of oil, salt and pepper. Spread on a baking sheet and roast until tender and browned, about 15-20 minutes.
2. Meanwhile, in a small saucepan, combine 1 cup water, jasmine rice and a pinch of salt. Bring to a boil, reduce heat to low, cover and simmer until rice is tender, about 15 minutes. Remove from heat and keep covered.
3. While rice cooks, season chicken cutlets on both sides with salt, pepper and garlic powder. Heat 1 tablespoon butter and 1 teaspoon oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 3-4 minutes per side. Transfer to a plate and tent with foil.
4. Reduce heat to medium. Add remaining 1 teaspoon oil and sliced almonds to the skillet. Cook, stirring, until almonds are golden, about 1 minute. Add remaining 2 tablespoons butter and cook until it browns and smells nutty, about 1-2 minutes. Stir in the cooked rice and chicken stock concentrate until well combined. Season with salt and pepper. Remove from heat.
5. In a small bowl, mix cherry jam, ancho chili powder and 2 tablespoons water. Return the skillet to medium heat, add the jam mixture and cook, stirring, until slightly thickened, about 2 minutes. Return chicken to the skillet, turning to coat in the sauce. Cook until heated through, about 1 minute.
6. Serve the chicken with the cherry-ancho sauce over the almond brown butter rice and roasted Brussels sprouts on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, slice chicken breasts horizontally into thin cutlets or pound them to an even thickness for quick cooking.

Is there a substitute for ancho chili powder?

You can use regular chili powder or a mix of smoked paprika and a pinch of cayenne for a similar smoky heat.

Can I make this dish dairy-free?

Substitute the butter with a plant-based butter or use olive oil for the rice and sauce. The flavor will change slightly but still be delicious.