Cranberry Chicken & Herby Pan Stuffing
with Roasted Carrots
- Soy
- Wheat
Are you the type of person who beelines straight for the stuffing during a holiday dinner? You’re in luck. Here, we’re serving up a quick version that comes together in one pan on the stovetop—meaning you can make it any night of the week. And, because stuffing and cranberry sauce go hand in hand, we drizzle spiced chicken cutlets with a cranberry pan sauce infused with butter, thyme, and tangy mustard. No need to wait for a special occasion when dinner IS the special occasion!
Ingredients
¼ ounce
Thyme
1 tablespoon
Fry Seasoning
12 ounce
Carrot
2 unit
Chicken Stock Concentrate
1 unit
Cranberry Jam
10 ounce
Chicken Cutlets
2 teaspoon
Dijon Mustard
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
2.5 ounce
Celery
1 unit
Shallot
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Dice baguette into ½-inch pieces. Halve, peel, and thinly slice shallot. Thinly slice celery. Strip half the thyme leaves (all the leaves for 4 servings) from stems; mince leaves. • In a small bowl, combine half the stock concentrates (you’ll use the rest later) and ¼ cup water (½ cup for 4).
• Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Toss on a baking sheet with a drizzle of olive oil, half the Fry Seasoning (you’ll use the rest later), and a pinch of salt and pepper. • Roast on top rack until browned and tender, 20-25 minutes.
• Meanwhile, heat 2 TBSP butter (3 TBSP for 4 servings) and a drizzle of olive oil in a large pan over medium-high heat. Add baguette and toast, stirring occasionally, until golden brown and crisp, 5-7 minutes. Turn off heat; transfer to a plate. Wipe out pan. • Add another drizzle of olive oil to same pan over medium-high heat; add shallot and celery. Cook until tender, 3-5 minutes. Season with salt and pepper. • Stir in 1 tsp minced thyme (2 tsp for 4) and toasted baguette. Pour in stock mixture and stir until liquid is absorbed, 1-2 minutes. (TIP: Prefer a softer stuffing? Add a splash more water after stirring in stock mixture.) Remove pan from heat; cover to keep warm.
• Pat chicken* dry with paper towels and season all over with remaining Fry Seasoning, salt, and pepper. • Heat a drizzle of oil in a second large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Transfer chicken to a plate. Wipe out pan.
• Heat another drizzle of oil in pan used for chicken over medium-high heat. Add remaining minced thyme and cook until fragrant, 30 seconds. • Stir in jam, mustard, remaining stock concentrates, and ¼ cup water (1⁄3 cup for 4 servings). Simmer until slightly thickened, 2-3 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted.
• Divide chicken, carrots, and stuffing between plates. Spoon sauce over chicken and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the cranberry sauce and pan stuffing, though some found the dish needed more cranberry flavor.
- Ease of prep: Some found prep time longer than expected; consider dicing bread smaller and toasting less for easier stuffing.
- Suggestions: Try adding dried cranberries to the stuffing for extra flavor. Consider using less butter to reduce greasiness.
- Leftovers: A few mentioned this dish tasted even better as leftovers, with flavors melding nicely over time.
- Portions: Several wished for more stuffing and sauce; consider increasing these components slightly 🍲.
Reviews from our home cooks
Perfect Thanksgiving-type meal that doesn't take hours to make. Loved the cranberry sauce and the pan stuffing was new for me, but delicious!
This meal was great! The cranberry sauce paired with the stuffing was a great combination. This meal was the perfect home cooked meal for the winter season. Would definitely order again!
The sauce was just the right amount of sweet but that savory pan stuffing was a game changer. I'm never doing the instant stove top stuff again!
This is one of my favorites so far. I could eat an entire barrel full of that pan stuffing!
The cranberry jam was dried up, so the sauce didn't come together well. There wasn't much celery, and the pan stuffing needed quite a bit more broth to make it as good as possible.
I had to toss this one in the freezer. The veggies were still fresh when we cooked it on NYE. Paired it w/ bubbles before we went to a house party. Very good. Had a holiday feel to it. I really enjoyed the pan sauce & the way the stuffing was prepared.
The Cranberry Chicken & Herby Pan Stuffing, to this point is my favorite. The carrots were very rubbery, it's hard to peel a rubbery carrot, but they did roast up ok. Happy New Year.
The stuffing was great!!! Loved the flavor and texture. The only reason I did not give this four stars were the carrots limp and soft and I couldn't use them.
Really like the pan stuffing but I don't agree with the suggestion of covering it until the rest of the meal is ready. This turned a beautifully crunchy stuffing into a soft mush.
Great dinner idea. There was not enough cranberry jam, and the sauce didn't really come out well. More recipes involving several items in the oven as to not waste so much electricity; please. Thanks for listening.
