Pan-Fried Chicken with Toasted Walnut and Cranberry Brussels Sprouts
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 20 min
- Cost
- $18.50
- Nutrition
- 490 cal · 38g protein
- high-protein
🍳 1 pan + 1 bowl · Picky-eater safe bet: plain chicken, sauce on the side · kept by 2 families
Pan-Fried Chicken with Toasted Walnut and Cranberry Brussels Sprouts is a weeknight dinner that serves 4 and is on the table in about 35 minutes, for around $19 in groceries. You'll need 1 pan + 1 bowl, and the 10 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain chicken, sauce on the side works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Tree nuts— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb boneless chicken breast cutlets
- 1 lb fresh brussels sprouts
- ½ cup raw walnuts
- ½ cup dried cranberries
- 1 count fresh lemon
- 4 tbsp extra virgin olive oil
- 2 count garlic cloves
- 1 count shallot
- 1/2 tsp salt
- 1/4 tsp black pepper
Steps
- Trim brussels sprouts, halve them lengthwise, and mince garlic and shallot; squeeze lemon juice into a bowl and set aside.
- Pat chicken dry, season with salt and pepper, then sear in 2 tablespoons olive oil over medium-high heat for 4 minutes per side until 165°F, then transfer to a plate.
- In the same pan, add remaining 2 tablespoons oil, toast walnuts for 1 minute, then add brussels sprouts cut-side down and cook 6 minutes until golden, stirring halfway.
- Stir in garlic, shallot, and cranberries, cooking 2 minutes, then pour in lemon juice and toss for 1 minute until sprouts are tender.
- Slice chicken and serve topped with the brussels sprout-walnut-cranberry mixture, spooning pan juices over each plate.
- Picky eater tip: serve the plain sliced chicken on its own, with the sprouts on the side.
- Make ahead: trim and halve the sprouts and mince the garlic and shallot up to 2 days ahead and refrigerate; store leftovers covered in the fridge up to 3 days.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 38 g
- Carbohydrates
- 22 g
- Fiber
- 4 g
- Sugar
- 8 g
- Fat
- 28 g
- Saturated fat
- 5 g
- Sodium
- 420 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop