Family-Style Chicken Dinner Board with Cherry Sauce and Onion Gravy

Gather everyone around the table for a build-your-own-plate feast that’s as fun to assemble as it is to eat. This family-style chicken dinner features tender, seasoned chicken cutlets, fluffy mashed potatoes, sweet roasted carrots and buttery peas-all served with not one, but two sauces: a tangy-sweet cherry sauce and a rich onion gravy. Set out bowls of toppings like scallions and shredded Mexican cheese and let each person create their ideal combination.

This meal is all about choice and comfort. Whether you pile everything on one plate or keep components separate, the mix of flavors and textures is sure to satisfy. Plus, it’s a great way to use up leftover veggies or customize sides to your family’s preferences.

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Ingredients

4.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Cherry JamView ingredient guideLike ingredientDislike ingredient

0.5 ounce Vidalia Onion PasteView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

ounce CarrotView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Toss carrots on a baking sheet with a large drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
2. While carrots roast, dice potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot and keep covered off heat until ready to mash in step 6.
3. Pat chicken dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until ½ inch thick. Season all over with garlic powder, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 4-6 minutes per side. Turn off heat; transfer to a cutting board and tent with foil to keep warm. Wipe out pan and let cool slightly.
4. Meanwhile, in a small microwave-safe bowl, whisk together jam, half the stock concentrates, 1 TBSP water and 1 TBSP butter (2 TBSP water and 2 TBSP butter for 4 servings). Cover with plastic wrap and microwave until butter has melted, 1-2 minutes. Carefully remove plastic wrap and whisk in one packet of sour cream (two packets for 4). In a medium microwave-safe bowl, combine peas with 1 TBSP butter (2 TBSP for 4), salt and pepper. Cover with plastic wrap and microwave until peas are warmed through and butter has melted, 2-3 minutes. Carefully remove plastic wrap and stir to combine.
5. Heat pan used for chicken over medium-high heat. Add 2 TBSP butter (4 TBSP for 4 servings) and scallion whites. Cook, stirring, until scallions are lightly browned, 1-2 minutes. Whisk in flour and cook, whisking, until lightly browned, 1 minute more. Whisk in ¾ cup water (1¼ cups water for 4), Vidalia onion paste and remaining stock concentrate. Cook, whisking occasionally, until slightly thickened, 2-3 minutes.
6. Add remaining sour cream and 1 TBSP butter (2 TBSP for 4 servings) to pot with drained potatoes. Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.
7. Slice chicken crosswise. Serve chicken, mashed potatoes, roasted carrots, peas, cherry sauce, gravy, scallion greens and Mexican cheese blend family style and let everyone build their own plate.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. Just pound them to an even ½-inch thickness for even cooking.

What can I substitute for Vidalia onion paste?

You can use ½ a finely grated Vidalia onion or another sweet onion or substitute with 1 teaspoon of onion powder mixed with a little water.

How do I reheat leftovers?

Reheat components separately: chicken and gravy in a skillet, mashed potatoes in the microwave with a splash of milk and veggies in the oven or microwave.