Chicken with Apple & Onion Pan Sauce
plus Creamy Mashed Potatoes & Roasted Carrots
- Milk
Thyme-seasoned chicken cutlets are seared until golden, then topped with a sweet-savory apple and onion pan sauce simmered with garlic and a touch of sugar. Creamy sour cream mashed potatoes soak up every drop of the glossy sauce, while simply roasted carrots round out the plate for a comforting, well-balanced dinner.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 tablespoon
Fry Seasoning
12 ounce
Chicken Cutlets
5 unit
Potatoes
½ unit
Onion
12 ounce
Carrot
1 unit
Chicken Stock Concentrate
1 teaspoon
Dried Thyme
1 unit
Apple
2 clove
Garlic
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
5 teaspoon (tsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
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, 10-12 minutes.
Reserve 1 cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash in Step 4.
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.
Toss carrots on a baking sheet with a large drizzle of oil. Season with salt and pepper. Roast on top rack until tender, 20-25 minutes.
Meanwhile, halve, core, and thinly slice apple. Halve, peel, and thinly slice half the onion (all for 4 servings). Peel and mince or grate garlic.
Pat chicken cutlets dry with paper towels; season all over with thyme, half the Fry Seasoning (you’ll use the rest later), salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken cutlets and cook until browned and cooked through, 3-5 minutes per side. (TIP: Lower heat if chicken begins to brown too quickly.)
Turn off heat; transfer chicken to a cutting board. Wipe out pan.
While pork cooks, to pot with potatoes, add sour cream and 2 TBSP butter (4 TBSP for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.
Keep covered until ready to serve.
Heat 1 TBSP butter (2 TBSP for 4 servings) and a drizzle of oil in pan used for pork over medium heat. Add apple, sliced onion, remaining Fry Seasoning, 1 tsp sugar (2 tsp for 4), salt, and pepper. Cook, stirring, until softened, 3-4 minutes.
Add garlic, stock concentrate, and ½ cup water (1 cup for 4). Simmer until saucy and slightly thickened, 2-3 minutes. TIP: If sauce seems too thick, stir in splashes of water as needed.
Slice chicken crosswise.
Divide roasted carrots and mashed potatoes between shallow bowls in separate sections. Top mashed potatoes with chicken. Spoon apple and onion sauce over chicken. Serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The apple and onion sauce was a hit, adding delightful flavor to the dish 🍎.
- Ease of prep: Some found it involved multiple steps, but others said it was easy to make.
- Suggestions: Consider reducing heat when cooking chicken to prevent burning the seasoning; try adding cream to potatoes for extra richness.
Reviews from our home cooks
The fry seasoning burns very quickly, no matter how much you turn down the heat. The chicken is thick, so while the outside and pan are burnt, it is raw within. Either come up with a different method that doesn't burn as easily or send much thinner pieces of chicken that will cook quickly.
This was a do-a-little-dance-yummy dinner! The sauce is amazing, there could always be more of it but it was enough. The seasoning on the chicken we substituted was perfect. I would get this once a month if I could!
This was surprisingly really good. I was not sure about the apples, but the extra flavor made it so much better
Carrots and apples were great but the potatoes and chicken were very bland. I added heavy whipping cream to the potatoes to add flavor.
