Cranberry Thyme Chicken with Roasted Brussels Sprouts and Carrots

This cranberry thyme chicken brings together juicy pan-seared cutlets and a glossy, tangy-sweet cranberry glaze. The sauce, enriched with butter and a hint of lemon, pairs beautifully with the caramelized roasted vegetables.

Roasted Brussels sprouts, carrots and red onion develop crispy edges and tender interiors, making this a complete, satisfying meal. It’s simple enough for a weeknight yet elegant enough for company.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 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

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) with a rack in the top position. Wash and dry all produce. Trim the Brussels sprouts and halve them lengthwise. Halve, peel and cut the red onion into ½-inch-thick wedges. Trim and peel the carrots, then cut them on a diagonal 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. Roast on the top rack until golden brown and tender, about 20-22 minutes.
3. While the vegetables roast, pat the chicken cutlets dry with paper towels. Season both sides with the fry seasoning, ¼ teaspoon dried thyme, salt and pepper. (Reserve the remaining thyme for the sauce.)
4. Heat a drizzle of cooking oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, 5-7 minutes per side. If the cutlets are thick, reduce the heat to low and cook 2-3 minutes more 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, the remaining ¼ teaspoon dried thyme and ¼ teaspoon sugar. Cook, stirring occasionally, until the sauce thickens, 2-3 minutes. Remove from heat. Stir in 1 tablespoon butter and the juice from one lemon wedge. Taste and adjust with salt, pepper or extra lemon juice if desired.
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.

Recipe Tips

FAQ

Can I use fresh cranberries instead of jam?

Fresh cranberries are much tarter and won’t provide the same jammy texture. If substituting, cook fresh cranberries with extra sugar and water until they burst and thicken, then use as the jam.

What can I substitute for fry seasoning?

Fry seasoning is a blend of salt, pepper, garlic powder, onion powder and paprika. You can substitute with an equal amount of your favorite poultry seasoning or a simple mix of salt, pepper and garlic powder.

Can I make this dish dairy-free?

Yes, replace the butter with a dairy-free margarine or omit it and add a splash of olive oil to the sauce for richness.