One-Pan Cranberry Chicken with Herby Stovetop Stuffing and Roasted Carrots

If you’re the type who goes straight for the stuffing at holiday dinners, this recipe is for you. We’ve created a quick stovetop version that comes together in a single pan, so you can enjoy that cozy flavor any night of the week. And because stuffing and cranberry sauce are a classic pair, we’re drizzling spiced chicken cutlets with a tangy cranberry pan sauce made with butter, thyme and Dijon mustard.

No need to wait for a special occasion-this dinner is the special occasion. With tender chicken, herby bread stuffing and sweet roasted carrots, it’s a complete meal that feels festive without the fuss.

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Ingredients

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Cranberry JamView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

2.5 ounce CeleryView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView 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. Peel and cut the carrots into ½-inch thick rounds. Trim and thinly slice the celery. Peel and finely chop the shallot. Pick the thyme leaves from the stems and roughly chop. Cut the demi-baguette into ½-inch cubes.
2. On a baking sheet, toss the carrot rounds with a drizzle of olive oil, salt and pepper. Roast until tender and lightly browned, about 15-20 minutes, flipping halfway through.
3. While the carrots roast, pat the chicken cutlets dry with paper towels. Season both sides with fry seasoning, salt and pepper. Heat a large non-stick skillet over medium-high heat and add a drizzle of olive oil. Cook the chicken until golden brown and cooked through, about 3-4 minutes per side. Transfer to a plate and keep warm.
4. In the same skillet, reduce heat to medium. Add a drizzle of oil if needed, then sauté the shallot and celery until softened, about 2-3 minutes. Add the baguette cubes and cook, stirring occasionally, until lightly toasted, about 3 minutes. Season with salt and pepper.
5. Pour in ¼ cup water and the chicken stock concentrate. Stir to combine, then cover and cook until the bread has absorbed the liquid and is tender, about 2-3 minutes. Remove from heat and stir in half the chopped thyme. Transfer the stuffing to a serving dish.
6. Return the skillet to medium heat. Add the cranberry jam, Dijon mustard, 2 tablespoons water and the remaining thyme. Cook, stirring, until the sauce is slightly thickened, about 1-2 minutes. Remove from heat and swirl in 1 tablespoon butter until melted.
7. Slice the chicken cutlets against the grain. Serve the chicken over the stuffing, drizzle with the cranberry pan sauce and accompany with the roasted carrots.
8. Enjoy your one-pan holiday-inspired dinner!

Recipe Tips

FAQ

Can I use fresh cranberries instead of cranberry jam?

Yes, you can substitute with ¼ cup fresh or frozen cranberries and 1 tablespoon sugar. Cook them in the sauce until they burst and soften.

What can I use instead of demi-baguette?

Any sturdy bread like ciabatta or sourdough works well. Cut into cubes and toast before using.

Is this recipe gluten-free?

No, it contains wheat from the baguette and fry seasoning. For a gluten-free version, use gluten-free bread and check your seasoning blend.