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

Boneless, skinless chicken breasts don’t have to be boring. With a smoky cinnamon paprika rub and a glossy currant jam pan sauce, this dish turns simple ingredients into a flavor-packed meal. The sweetness of the sauce pairs beautifully with the crispy roasted Brussels sprouts and creamy mashed sweet potatoes.

This recipe is all about balance: savory, sweet and smoky flavors come together on one plate. It’s a complete dinner that feels special but comes together in under an hour. Perfect for a busy weeknight when you want something satisfying without a lot of fuss.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Smoky Cinnamon Paprika SpiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Currant JamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat the oven to 425°F. Wash and dry all produce. Trim the ends of the Brussels sprouts and halve them lengthwise. Toss the Brussels sprouts on a baking sheet with a drizzle of vegetable oil, salt and pepper. Arrange them cut side down on one side of the baking sheet. Roast until browned and tender, 20-25 minutes total.
2. Meanwhile, peel the sweet potatoes and dice them into ½-inch cubes. Place them in a large pot and add enough salted water to cover by 2 inches. Bring to a boil and cook until easily pierced with a fork, 10-15 minutes. Drain and return the sweet potatoes to the pot.
3. Pat the chicken breasts dry with paper towels. Season all over with salt, pepper and the smoky cinnamon paprika spice (save any remaining spice for another use). Heat a drizzle of vegetable oil in a medium skillet over medium-high heat. Add the chicken and cook until lightly browned but not cooked through, 2-3 minutes per side. Turn off the heat. Transfer the chicken to the baking sheet with the Brussels sprouts, pushing the sprouts to one side. Roast until the chicken is cooked through, 5-7 minutes. (Tip: If the chicken finishes before the Brussels sprouts, remove it from the sheet and return the sprouts to the oven.)
4. Add the chicken stock concentrate, currant jam and ¼ cup water to the skillet used to cook the chicken. Cook over medium-low heat, scraping up any browned bits from the bottom of the pan, until the sauce slightly reduces, 3-4 minutes. Turn off the heat and stir in 1 tablespoon of butter until melted. Season with salt and pepper.
5. While the sauce reduces, place the pot with the drained sweet potatoes over low heat. Mash the sweet potatoes with the sour cream and the remaining 1 tablespoon of butter using a potato masher or fork. Season with salt and pepper.
6. Divide the mashed sweet potatoes, roasted Brussels sprouts and chicken among plates. Drizzle the chicken with the pan sauce.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed; thighs may take a few minutes longer to cook through.

What can I substitute for currant jam?

You can use any berry jam or preserves, such as raspberry or strawberry, for a similar sweet-tart flavor.

Can I make this recipe dairy-free?

Yes, substitute the butter with a vegan butter or oil and use a dairy-free sour cream alternative.