Cranberry Thyme Chicken with Roasted Asparagus, Carrots and Onion

This cranberry thyme chicken is the ultimate comfort meal, combining tender pan-seared chicken cutlets with a luscious, jammy cranberry glaze. The sweet-tart sauce, infused with thyme and a hint of lemon, pairs beautifully with the savory chicken, creating a dish that feels both elegant and effortless.

On the side, you’ll find a medley of roasted asparagus, carrots and red onion, all caramelized to perfection. The veggies soak up the pan juices, making every bite a harmony of flavors. Whether you’re cooking for a weeknight dinner or a special occasion, this recipe is sure to impress.

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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

ounce BroccoliView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView 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

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView 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. Cut broccoli into bite-size pieces if necessary. Halve, peel and cut onion into ½-inch-thick wedges. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Quarter lemon.
2. Toss onion and carrots on a baking sheet with a large drizzle of olive oil, salt and pepper. Roast on top rack for 5 minutes. Once veggies have roasted 5 minutes, carefully add broccoli to same sheet; toss to combine. Return to oven and roast until golden brown and tender, 15-20 minutes more.
3. Meanwhile, pat chicken dry with paper towels and season all over with Fry Seasoning, ¼ tsp thyme (½ tsp for 4 servings), salt and pepper. (You’ll use more thyme later.)
4. Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 6-8 minutes per side. TIP: If chicken is on the thicker side, reduce heat to low; cook 2-3 minutes more per side. Turn off heat; transfer chicken to a cutting board to rest. Wash out pan; let cool 1 minute.
5. Return pan to medium-high heat; add stock concentrate, jam, ¼ cup water, ¼ tsp thyme and ¼ tsp sugar (for 4 servings, use ½ cup water, ½ tsp thyme and ½ tsp sugar). Cook, stirring occasionally, until sauce has thickened, 2-3 minutes. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) and juice from one lemon wedge (juice from two wedges for 4). (TIP: Add another squeeze of lemon juice if desired.) Season with salt and pepper to taste.
6. Slice chicken crosswise. Divide chicken and veggies between plates. Drizzle chicken with as much pan sauce as you like. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use fresh thyme instead of dried?

Yes, you can substitute 1 teaspoon of dried thyme with 1 tablespoon of fresh thyme leaves. Add them when you add the dried thyme in the recipe.

What can I use instead of cranberry jam?

You can substitute with any berry jam, such as raspberry or strawberry or even orange marmalade for a different flavor profile.

Can I make this dish ahead of time?

The chicken and sauce are best served fresh, but you can roast the vegetables a day ahead and reheat them in the oven. Cook the chicken and sauce just before serving.