Chicken · 30 min
Chicken Cutlets with Lemony Brussels Sprout, Cranberry & Walnut Sauté
- 30 min
- 2–6 servings
- 592 kcal / serving
Juicy chicken cutlets rest atop a bright Brussels sprout medley with cranberries and walnuts; a lemony garlic pan sauce ties the flavors together for a weeknight skillet meal.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ¾ lbBrussels sprouts
- ¾ lbchicken breasts, boneless skinless
- 4 fl ozchicken or vegetable broth
- ½ cupdried cranberries
- 1 clovegarlic
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- 1shallot
- ⅛ cupwalnuts
- red onion
- lemons
From the pantry: all-purpose flour, black pepper, extra virgin olive oil, salt
Cookware
aluminum foil · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · stainless steel or cast iron skillet · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken breast
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ¾ lbBrussels sprouts
- 1 clovegarlic
- ½ small bunchItalian (flat-leaf) parsley
- ½lemon
- 1shallot
- red onion
- lemons
Meat & seafood
- ¾ lbchicken breasts, boneless skinless
Pantry & dry goods
- 4 fl ozchicken or vegetable broth
- ½ cupdried cranberries
- ⅛ cupwalnuts
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| Brussels sprouts | ¾ lb | 1 ½ lb | 2 ¼ lb |
| chicken breasts, boneless skinless | ¾ lb | 1 ½ lb | 2 ¼ lb |
| chicken or vegetable broth | 4 fl oz | 8 fl oz | 12 fl oz |
| dried cranberries | ½ cup | 1 cup | 1 ½ cups |
| garlic | 1 clove | 2 cloves | 3 cloves |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| lemon | ½ | 1 | 1 ½ |
| shallot | 1 | ||
| walnuts | ⅛ cup | ¼ cup | ½ cup |
| red onion | ½ medium | 1 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and dry all fresh produce.
- Cut the chicken horizontally to form thin fillets and season both sides with salt and pepper.
- Lightly dredge the cutlets in flour on both sides, pressing gently so it sticks.
- In a hot skillet with a bit of oil, pan-fry the chicken until golden and cooked through, about 3–4 minutes per side. Remove to a plate and loosely cover with foil.
- Peel and mince the shallot and garlic on a clean cutting board.
- Return the skillet to medium-high heat, add more oil if needed, and cook the shallot and garlic until fragrant, about 1 minute.
- Add the Brussels sprouts, broth, cranberries, and salt; cover and simmer until the sprouts are tender when pierced, about 5 minutes.
- Shave parsley leaves from stems, mince the leaves, and place them in the bowl with the reserved Brussels sprouts.
- Juice the lemon into the parsley and Brussels sprouts, then rough-chop the walnuts and add to the bowl.
Two tips
- Prep the parsley, lemon juice, and walnuts while the sprouts cook to save time.
- Leftovers can be stored in the fridge for up to 2 days; reheat gently and enjoy with a quick squeeze of lemon.
Nutrition per serving
- Calories
- 592 kcal
- Protein
- 48 g
- Carbs
- 53 g
- Fat
- 24 g
- Fiber
- 10 g
- Sodium
- 150 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.