Build-Your-Own Chicken Dinner Platter with Cherry Sauce and Onion Gravy

This build-your-own chicken dinner platter is the ultimate family-style meal. Tender, garlic-seasoned chicken cutlets are served alongside creamy mashed potatoes, roasted carrots, sweet peas and not one but two sauces: a tangy-sweet cherry sauce and a rich onion gravy. Everyone can assemble their perfect plate, adding toppings like scallions and shredded cheese.

The recipe is designed to be flexible-feel free to add extra sides like broccoli or corn if you like. It’s a comforting, crowd-pleasing dinner that brings the whole family together.

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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 Green BeansView 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 a different cut of chicken?

Yes, boneless skinless chicken breasts or thighs work well. Adjust cooking time as needed.

Can I make the gravy vegetarian?

Substitute vegetable stock concentrate for chicken and use a plant-based butter. The flavor will be slightly different but still delicious.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.