Cherry-Glazed Chicken
with Roasted Brussels Sprouts & Garlic Mashed Potatoes
- Milk
Think about your favorite food. Now think about with a cherry glaze. Yep, it probably just got better. Case in point: these juicy pork chops! They’re topped with a tangy sauce made with garlic, thyme, sherry vinegar, butter, and cherry jam, then served alongside roasted Brussels sprouts and roasted garlic mashed potatoes. It’s a dinner everyone’s bound to love cherry much!
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Cherry Jam
12 ounce
Potatoes
8 ounce
Brussels Sprouts
1 unit
Chicken Stock Concentrate
¼ teaspoon
Dried Thyme
3 clove
Garlic
10 ounce
Chicken Cutlets
2 teaspoon
Sherry Vinegar
Not included in your delivery
5 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. • Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. (TIP: Cover with a lid to bring to a boil more quickly.) Reserve 1 cup potato cooking liquid (1½ cups for 4), then drain. Return potatoes to pot and cover to keep warm.
• While potatoes cook, wash and dry produce. • Trim and halve Brussels sprouts lengthwise. Peel garlic; mince or grate one clove (two cloves for 4 servings; leave remaining garlic whole).
• Toss Brussels sprouts on a baking sheet with a large drizzle of oil, a big pinch of salt, and pepper. • Place whole garlic cloves in the center of a piece of aluminum foil; drizzle with oil and season with salt and pepper. Close foil to create a packet and place on one corner of baking sheet. • Roast on top rack until Brussels sprouts are golden brown and tender and garlic is soft, 18-22 minutes.
• Pat pork dry with paper towels and season generously all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer pork to a plate. TIP: Wipe out any burned bits from pan.
Swap in chicken or organic chicken for pork.
• Heat a drizzle of oil in same pan over medium heat. Add minced garlic and ¼ tsp dried thyme (½ tsp for 4 servings); cook, stirring, until softened, 1 minute. • Remove pan from heat; stir in ¼ cup water (1⁄3 cup for 4), 2 tsp vinegar (4 tsp for 4), stock concentrate, and jam, scraping up any browned bits, until thickened, 2-4 minutes. TIP: If sauce doesn’t thicken, return pan to medium-low heat for a bit longer. • Turn off heat; stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper. • Add pork and its juices to pan; turn a few times to coat. Transfer pork to a cutting board; tent with foil to keep warm.
• Remove roasted garlic from foil and add to pot with potatoes along with ¼ tsp dried thyme (½ tsp for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Stir in sour cream and 2 TBSP butter (4 TBSP for 4). Season with salt and pepper.
• Slice pork crosswise. • Divide pork, Brussels sprouts, and mashed potatoes between plates. Spoon remaining pan sauce over pork. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the cherry glaze, finding it delicious and a great flavor combo with thyme. Some wanted more cherry taste.
- Ease of prep: Several had trouble getting the sauce to thicken as instructed; consider simmering longer or reducing added water.
- Suggestions: For tastier Brussels sprouts, try sautéing with bacon or adding extra seasoning. Consider doubling the cherry jam for stronger flavor.
- Portions: Some found the chicken cutlets too small; others wished for more sauce to coat the dish thoroughly.
- Texture: A few noted issues with chicken consistency; ensure even cooking times for tender results.
Reviews from our home cooks
I loved the mashed potatoes with the roasted garlic and thyme, that was amazing. And I always love roasted brussels sprouts. I didn't love the sauce on the chicken, but mine didn't come out like the picture so there's a chance I didn't do it right? I was hoping for more of a cherry flavor in the thick sauce but mine was pretty runny and I think I had too much vinegar.
It was good. Not a knock out homerun, but solid. I did change up the Brussels sprouts. I chopped up 2 strips of bacon and browned it, halved the Brussels sprouts and added them to the skillet, cut side down, and sauteed for a couple of minutes before adding about 1/2 cup low sodium chicken broth. I covered them and simmered until the sprouts were tender. Then I uncovered them and continued cooking on low heat until the broth was gone and the sprouts were carmelized. They were SO much better than roasting them ever was.
Everything was amazing!! Brussels are our favorite, and the garlic mashed potatoes & glaze were just the BEST!
Enjoyed the sauce! Love meals with mashed potatoes and a good sauce! Roasted brussel sprouts have really grown on me!
Yum! Rather than making the potatoes mashed, we baked them in the convection oven (you could use air fryer, same thing don't waste your money 💰). Then we smash it down once each with a spatula or mallet, drizzle a smidgen of grapeseed oil, put back in the oven just to toast the bits that popped out from the inside when you smashed it gently. Perfect!
The cherry glaze was disappointing. It needed to be brightened up. Cooking it long enough decreased the cherry flavor. Maybe having a two-dimensional cherry introduction would help--add a bit of cherries/or sauce at the end would enhance/preserve the cherry flavor.
This one was good. All the flavors sounded great on paper. But it kinda fell flat. I wasn't as wowed by flavor as I expected to be. And the work-to-enjoyment was off. I feel like I put in a lot of effort for a good, but kinda boring meal.
The mashed potatoes had great flavor! The chicken was good but unfortunately the sauce didn't thicken as it should have.
Sauce was fairly thin with the recommended amount of water, the sauce had to simmer for a significant amount of time before it held a more flavorful addition.
This meal was delicious! The glaze was so good, I wish I had the ingredients to make more.
