Thanksgiving-Style Chicken Sandwiches with Gravy and Cranberry Sauce

Imagine all the comforting flavors of a Thanksgiving dinner, but served on a soft brioche bun. That’s exactly what these chicken sandwiches deliver! Juicy chicken cutlets are pounded thin, seasoned and pan-fried until golden and crispy. Meanwhile, a hearty medley of potatoes, carrots and onions roasts in the oven, filling your kitchen with that familiar holiday aroma.

To bring it all together, a quick butter-and-onion gravy is whisked up and spooned over the chicken. Spread sweet-tart cranberry jam on the buns, pile on the chicken and top with gravy. Serve the roasted vegetable jumble on the side for a complete, satisfying meal that tastes like Thanksgiving-minus the long cooking time and family drama!

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

1 unit Cranberry JamView ingredient guideLike ingredientDislike ingredient

2 unit Brioche BunsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Dice the potatoes into ½-inch cubes. Peel and slice the carrot into ¼-inch rounds. Peel and dice the onion into ½-inch pieces.
3. On the prepared baking sheet, toss the potatoes, carrot and onion with 1 teaspoon of cooking oil, dried thyme and a pinch of salt and pepper. Spread in an even layer and roast for 20-25 minutes, until tender and lightly browned.
4. While the vegetables roast, place the chicken cutlets between two sheets of plastic wrap and pound to an even thickness of about ¼ inch. Season both sides with garlic powder, salt and pepper.
5. Heat 2 teaspoons of cooking oil in a large non-stick skillet over medium-high heat. Add the chicken cutlets and cook for 2-3 minutes per side, until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and cover loosely with foil.
6. Reduce the heat to medium. Add the butter to the same skillet. Once melted, whisk in the flour and cook for 1 minute, stirring constantly. Slowly whisk in ¾ cup of water and the chicken stock concentrate. Continue whisking until the gravy thickens, about 2-3 minutes. Season with salt and pepper to taste.
7. Slice the brioche buns in half and toast them lightly in a toaster or under the broiler.
8. Spread a generous layer of cranberry jam on the bottom half of each bun. Place a chicken cutlet on top, then spoon the gravy over the chicken. Close with the top bun.
9. Serve the sandwiches with the roasted potato-carrot jumble on the side.

Recipe Tips

FAQ

Can I use chicken breast instead of cutlets?

Yes, just slice a boneless skinless chicken breast in half horizontally and pound to ¼-inch thickness.

What can I substitute for cranberry jam?

Whole berry cranberry sauce or even a dollop of raspberry jam works well.

Can I make this gluten-free?

Use gluten-free flour for the gravy and gluten-free buns. Ensure your stock concentrate is gluten-free.