Cranberry Thyme Chicken

Overview

✨ A restaurant-worthy chicken dinner in under 40 minutes!

Bring a touch of elegance to your dinner table with this Cranberry Thyme Chicken. Juicy, golden-seared chicken cutlets are topped with a sweet-tart cranberry glaze that perfectly balances richness and brightness. Roasted Brussels sprouts, carrots, and red onion add a hearty, caramelized side, making this dish both comforting and vibrant. It’s a simple yet impressive meal you’ll want to revisit any time of year.

This meal is inspired by HelloFresh, which we originally used to make this in the past.

• Serves: 6
• Prep Time: ~10 minutes
• Cook Time: ~35 minutes

Estimated Calories & Sources

Ingredient	Quantity	Calories	Source
Chicken Cutlets (cooked)	36 oz (1,020 g)	~1,980 kcal	FatSecret
Brussels Sprouts	24 oz (680 g)	~260 kcal	FatSecret
Carrots	18 oz (510 g)	~200 kcal	FatSecret
Red Onion	3 medium (300 g)	~120 kcal	FatSecret
Olive Oil (for roasting)	~3 tbsp (42 g)	~360 kcal	FatSecret
Cranberry Jam	3 oz (85 g)	~210 kcal	FatSecret
Butter	3 tbsp (42 g)	~300 kcal	FatSecret
Chicken Stock Concentrate	16.5 oz prepared	~50 kcal	Estimated

Total (approx): 3,480 kcal
Per serving (6 servings): ~580 kcal

Ingredients

Produce

• 3 red onions
• 18 oz carrots
• 3 lemons
• 24 oz Brussels sprouts

Pantry

• 3 tsp dried thyme
• 3 tbsp fry seasoning
• 3 oz cranberry jam
• 16.5 oz chicken stock concentrate
• Olive oil or cooking oil
• Salt & pepper
• Sugar
• Butter

Protein

• 36 oz chicken cutlets

Instructions

Step 1: Prep & Roast Vegetables

1. Preheat oven to 425°F and adjust rack to top position.
2. Wash and dry produce.
3. Trim and halve Brussels sprouts.
4. Halve, peel, and cut onion into ½-inch wedges.
5. Trim, peel, and cut carrots on a diagonal into ½-inch pieces.
6. Quarter lemons.
7. Toss Brussels sprouts, onion, and carrots on a baking sheet with olive oil, salt, and pepper.
8. Roast until golden brown and tender, 20–22 minutes.

Step 2: Cook the Chicken

1. Pat chicken dry with paper towels.
2. Season all over with fry seasoning, ¼ tsp thyme, salt, and pepper (use more thyme for larger servings).
3. Heat a drizzle of oil in a large pan over medium-high heat.
4. Add chicken and cook until browned and cooked through, 5–7 minutes per side.
   • Tip: If chicken is on the thicker side, reduce heat to low and cook 2–3 minutes more per side.
5. Transfer to a cutting board to rest.

Step 3: Make the Cranberry Glaze

1. Return pan to medium-high heat.
2. Add chicken stock concentrate, cranberry jam, ¼ cup water, ¼ tsp thyme, and ¼ tsp sugar (adjust for larger portions).
3. Cook, stirring occasionally, until sauce has thickened, 2–3 minutes.
4. Remove from heat. Stir in 1 tbsp butter and juice from one lemon wedge.
5. Taste and season with salt, pepper, or an extra squeeze of lemon.

Step 4: Finish & Serve

1. Slice chicken crosswise.
2. Divide roasted veggies and chicken between plates.
3. Drizzle chicken with cranberry glaze.
4. Serve with remaining lemon wedges on the side.

Notes

• Chicken is fully cooked when it reaches an internal temperature of 165°F.
• Swap cranberry jam for cherry preserves for a fun variation.
• Serve with mashed potatoes or rice for a heartier meal.