Smoky Cinnamon Paprika Chicken with Mashed Sweet Potatoes and Roasted Brussels Sprouts

This recipe brings together a perfect balance of sweet and savory flavors. The chicken breasts are seasoned with a smoky cinnamon paprika spice blend, then pan-seared and finished in the oven until juicy. A glossy currant jam pan sauce adds a touch of sweetness that complements the smoky spice beautifully.

On the side, creamy mashed sweet potatoes get a tangy lift from sour cream, while Brussels sprouts are roasted until crispy and caramelized. Together, they create a satisfying, wholesome meal that’s sure to become a family favorite.

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Ingredients

4 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

16 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Smoky Cinnamon Paprika SpiceView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon Currant JamView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Trim and halve Brussels sprouts. Toss on a baking sheet with a large drizzle of oil, salt and pepper. Arrange cut sides down on one side of baking sheet. Roast until browned and tender, 20-25 minutes total.
2. Meanwhile, peel and dice sweet potatoes into ½-inch cubes. Place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until easily pierced by a fork, 10-15 minutes. Drain and return to pot.
3. Pat chicken dry with paper towels; season all over with salt, pepper and Cinnamon Paprika Spice. Heat a large drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until lightly browned but not cooked through, 2-3 minutes per side. Turn off heat. Transfer chicken to baking sheet with Brussels sprouts, pushing sprouts toward one side. Roast until cooked through, 5-7 minutes. (If chicken is done before Brussels sprouts, remove from sheet and return sprouts to oven.)
4. Add stock concentrates, jam and ⅓ cup water to pan used to cook chicken. Cook over medium-low heat, scraping up any browned bits from bottom of pan, until slightly reduced, 3-4 minutes. Turn off heat; stir in 2 TBSP butter until melted. Season with salt and pepper.
5. Meanwhile, heat pot with sweet potatoes over low heat. Using a potato masher or fork, mash sweet potatoes with sour cream and 1 TBSP butter. Season with salt and pepper.
6. Divide sweet potatoes, Brussels sprouts and chicken between plates. Drizzle chicken with sauce.

Recipe Tips

FAQ

Can I use a different type of jam?

Yes, you can substitute currant jam with another tart jam like raspberry or apricot for a similar sweet-tangy flavor.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C) or when the juices run clear when pierced with a knife.

Can I make this recipe dairy-free?

Yes, you can substitute the butter with a dairy-free margarine and use a dairy-free sour cream alternative.