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

Forget the same old dinner routine-this interactive meal lets everyone build their own perfect plate. Tender chicken cutlets, creamy mashed potatoes, roasted carrots and sweet peas are served alongside two sauces: a tangy-sweet cherry sauce and a rich onion gravy. Add your favorite toppings like scallions and Mexican cheese for a truly personalized dinner.

This spread is designed for sharing. Set everything out family style and let each person assemble their ideal combination. It’s a fun, flexible way to enjoy a classic comfort food dinner with a twist.

Log in to save recipes and build weekly shopping lists.

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

4 ounce PeasView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView 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, simply slice chicken breasts in half horizontally to create thinner cutlets or pound them to an even thickness.

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.

Can I make the cherry sauce ahead of time?

Absolutely. Prepare the sauce up to 2 days in advance and reheat in the microwave or a small saucepan before serving.