Cherry Thyme Chicken with Scallion Mashed Potatoes and Roasted Green Beans

This cherry thyme chicken recipe brings together sweet and savory flavors in a quick weeknight dinner. Juicy chicken cutlets are seared until golden, then finished with a glossy cherry jam and fresh thyme pan sauce. The sauce is perfect for drizzling over the accompanying sides.

On the side, you’ll enjoy creamy mashed potatoes studded with scallions and roasted green beans. The potatoes are made extra rich with a dollop of sour cream, while the green beans get tender and slightly charred in the oven. It’s a balanced, satisfying meal that comes together in just 35 minutes.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Cherry JamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Wash and dry all produce. Cut potatoes into 1-inch cubes. Trim the ends off the green beans. Thinly slice the scallions, separating white and green parts. Pick the thyme leaves from the stems.
2. Place potatoes in a medium pot and cover with salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain and return to the pot.
3. While potatoes cook, toss green beans on a baking sheet with a drizzle of oil, salt and pepper. Roast until tender and lightly browned, about 12-15 minutes.
4. Pat chicken cutlets dry with paper towels. Season both sides with salt and pepper. Heat a large skillet over medium-high heat with a drizzle of oil. Cook chicken until golden and cooked through, about 3-4 minutes per side. Transfer to a plate and tent with foil.
5. Reduce heat to medium. Add cherry jam, chicken stock concentrate, 1/4 cup water and half the thyme leaves to the skillet. Stir, scraping up any browned bits, until jam melts and sauce thickens slightly, about 2 minutes. Return chicken to the skillet and turn to coat in sauce.
6. Mash the cooked potatoes with sour cream, scallion whites, salt, pepper and a splash of water or milk until creamy. Taste and adjust seasoning.
7. Serve chicken with scallion mashed potatoes and roasted green beans. Spoon any remaining cherry-thyme sauce over the chicken. Garnish with remaining thyme leaves and scallion greens.

Recipe Tips

FAQ

Can I use boneless chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. Pound them to an even thickness for even cooking and adjust cooking time as needed.

Can I substitute the cherry jam with another fruit jam?

Absolutely! Apricot, raspberry or fig jam would work well. The sauce will have a different flavor profile but will still be delicious.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.