Cranberry Thyme Chicken with Roasted Brussels Sprouts, Carrots and Onion

As the air turns crisp and the leaves begin to change, there’s nothing quite like a warm, comforting dinner that captures the essence of autumn. This cranberry thyme chicken is the perfect weeknight meal, featuring tender chicken cutlets coated in a luscious, jammy cranberry glaze with hints of thyme and lemon. The sweetness of the cranberries balances beautifully with the savory chicken, creating a dish that feels both rustic and refined.

Alongside the chicken, you’ll find a medley of roasted vegetables-Brussels sprouts, carrots and red onion-caramelized to perfection in the oven. Their natural sweetness and crispy edges complement the rich flavors of the chicken and sauce. This meal comes together in just 35 minutes, making it an ideal choice for busy evenings when you want something special without spending hours in the kitchen.

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Ingredients

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Cranberry JamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C) and position a rack in the top third. Wash and dry all produce. Trim the Brussels sprouts and halve them lengthwise. Peel and cut the red onion into ½-inch-thick wedges. Trim and peel the carrots, then cut them diagonally into ½-inch-thick pieces. Quarter the lemon.
2. On a baking sheet, toss the Brussels sprouts, onion and carrots with a generous drizzle of olive oil, salt and pepper. Spread in an even layer and roast on the top rack until golden brown and tender, about 20-22 minutes.
3. Meanwhile, pat the chicken cutlets dry with paper towels. Season both sides evenly with the fry seasoning, ¼ teaspoon dried thyme (use ½ teaspoon if making 4 servings), salt and pepper. Reserve the remaining thyme for the sauce.
4. Heat a drizzle of cooking oil in a large skillet over medium heat. Add the chicken and cook until browned and cooked through, 6-8 minutes per side. If the cutlets are thick, reduce the heat to low and cook for an additional 2-3 minutes per side. Transfer the chicken to a cutting board to rest. Carefully wipe out the skillet and let it cool for 1 minute.
5. Return the skillet to medium-high heat. Add the chicken stock concentrate, cranberry jam, ¼ cup water (½ cup for 4 servings), the remaining ¼ teaspoon dried thyme (½ teaspoon for 4) and ¼ teaspoon sugar (½ teaspoon for 4). Cook, stirring occasionally, until the sauce thickens, about 2-3 minutes. Remove from heat and stir in 1 tablespoon butter (2 tablespoons for 4) and the juice from one lemon wedge (two wedges for 4). Season with salt and pepper to taste.
6. Slice the chicken crosswise. Divide the roasted vegetables and sliced chicken among plates. Drizzle the chicken with the cranberry sauce. Serve with the remaining lemon wedges on the side. Ensure the chicken reaches an internal temperature of 165°F (74°C) before serving.

Recipe Tips

FAQ

Can I use fresh cranberries instead of jam?

Fresh cranberries will be much tarter and may not create the same syrupy glaze. If you substitute, cook them with extra sugar and water until they burst and soften, then strain if desired.

Can I make this dish ahead of time?

The roasted vegetables can be prepped and roasted a day in advance; reheat them in the oven. The chicken and sauce are best made fresh, but leftovers can be stored separately in the fridge for up to 2 days.

What can I use instead of fry seasoning?

A mix of paprika, garlic powder, onion powder, salt and pepper works well as a substitute for fry seasoning.