Cranberry Glazed Chicken with Roasted Autumn Vegetables

This cranberry glazed chicken is the perfect way to bring cozy autumn flavors to your dinner table. Juicy chicken cutlets are seasoned and pan-seared until golden, then finished with a sweet-tart cranberry sauce infused with thyme and a hint of lemon. The result is a rich, jammy glaze that pairs beautifully with the savory chicken.

On the side, a medley of roasted broccoli, carrots and red onion turns tender and caramelized in the oven. The slight char on the veggies complements the bright, fruity glaze, making every bite satisfying. This dish is a complete meal that feels special enough for a weekend dinner yet simple enough for a weeknight.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

1 unit Cranberry JamView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat to 425°F. Wash and dry all produce. Cut broccoli into bite-size pieces if needed. Halve, peel and cut the red onion into ½-inch-thick wedges. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Quarter the lemon.
2. Toss the onion wedges and carrot pieces on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on the top rack for 5 minutes. After 5 minutes, carefully add the broccoli to the same sheet and toss to combine. Return to the oven and roast until the vegetables are golden brown and tender, about 15-20 minutes more.
3. Meanwhile, pat the chicken cutlets dry with paper towels. Season all over with fry seasoning, ¼ teaspoon dried thyme (½ teaspoon for 4 servings), salt and pepper. (Reserve the remaining thyme for the sauce.)
4. Heat a drizzle of cooking oil in a large pan over medium heat. Add the chicken and cook until browned and cooked through, 6-8 minutes per side. If the cutlets are thick, reduce heat to low and cook 2-3 minutes more per side. Transfer the chicken to a cutting board to rest. Wipe out the pan and let it cool for 1 minute.
5. Return the pan to medium-high heat. Add the chicken stock concentrate, cranberry jam, ¼ cup water (½ cup for 4 servings), ¼ teaspoon dried thyme (½ teaspoon for 4) and ¼ teaspoon sugar (½ teaspoon for 4). Cook, stirring occasionally, until the sauce thickens, 2-3 minutes. Turn off the heat. 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 chicken and roasted vegetables between plates. Drizzle the chicken with as much pan sauce as desired. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use fresh cranberries instead of cranberry jam?

This recipe is designed for cranberry jam, which provides sweetness and a jammy texture. Fresh cranberries would be much more tart and may not thicken the same way. If you want to substitute, you could try a cranberry sauce or jelly, but adjust the sugar to taste.

Can I make this dish with boneless chicken thighs?

Yes, boneless skinless chicken thighs can be used instead of cutlets. They may require a slightly longer cooking time-about 8-10 minutes per side-until they reach an internal temperature of 165°F.

How do I store leftovers?

Store leftover chicken and vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. The sauce may thicken upon cooling; add a splash of water when reheating if needed.