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Cranberry Chicken & Herby Pan Stuffing
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Cranberry Chicken & Herby Pan Stuffing

Cranberry Chicken & Herby Pan Stuffing

with Roasted Carrots

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!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

1 unit


(Contains Soy, Wheat)

1 unit


2.5 ounce


¼ ounce


2 unit

Chicken Stock Concentrate

12 ounce


1 tablespoon

Fry Seasoning

10 ounce

Chicken Cutlets

2 tablespoon

Cranberry Jam

2 teaspoon

Dijon Mustard

Not included in your delivery

2 teaspoon

Olive Oil

3 tablespoon


(Contains Milk)

2 teaspoon

Vegetable Oil




Nutrition Values

/ per serving
Energy (kJ)3180 kJ
Calories760 kcal
Fat37 g
Saturated Fat14 g
Carbohydrate71 g
Sugar27 g
Dietary Fiber8 g
Protein35 g
Cholesterol150 mg
Sodium1020 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Baking Sheet
Large Pan
Paper Towel



• 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).

Roast Carrots

• 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.

Make Stuffing

• 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.

Cook Chicken

• 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.

Make Sauce

• 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.