Cranberry Thyme Chicken with Roasted Vegetables

This cranberry thyme chicken brings together tender cutlets and a glossy, jammy sauce that’s both sweet and tangy. Paired with roasted broccoli, carrots and red onion, it’s a complete meal that feels special yet comes together quickly.

The secret is a simple pan sauce made with cranberry jam, chicken stock and dried thyme, finished with a pat of butter and a squeeze of lemon. Serve it over the roasted veggies for a dinner that’s as colorful as it is delicious.

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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 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

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

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView 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 needed. 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. 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. If chicken is thicker, reduce heat to low and 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). 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 cranberries instead of jam?

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

What can I use instead of Fry Seasoning?

A mix of paprika, garlic powder, onion powder, salt and pepper works well. Use about 1 tablespoon of your preferred seasoning blend.

How do I store leftovers?

Store chicken and vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.