Gravy Boat Chicken Sandos
with Cranberry Spread & Spicy Brown Sugar Carrots
- Soy
- Wheat
- Milk
Get ready for a Thanksgiving-inspired sandwich you can enjoy any time of year. You’ll whisk up a silky, buttery gravy to pour over seared chicken cutlets on pillowy potato buns schmeared with sweet-tangy-umami cranberry spread. Serve the sandos with spicy-sweet roasted carrots and—boom—it’s Thanksgiving again (minus the annoying cousins!).
Ingredients
12 ounce
Carrot
1 unit
Chicken Stock Concentrate
1 unit
Cranberry Jam
1 ounce
Mirepoix Paste
1 teaspoon
Chili Flakes
10 ounce
Chicken Cutlets
2 unit
Scallions
2 unit
Potato Buns
(Contains: Soy, Wheat)
1 tablespoon
Brown Sugar
1 tablespoon
Flour
(Contains: Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
3 teaspoon (tsp)
Cooking Oil
1 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. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Trim and slice scallions into 1-inch pieces.
• Toss carrots and scallions on a baking sheet with a large drizzle of oil and brown sugar. Season with salt, pepper, and as many chili flakes as you like (we used 1⁄4 tsp; 1⁄2 tsp for 4 servings). • Roast on top rack until tender, 20-25 minutes.
• Meanwhile, pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1⁄2 inch thick. Season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate and tent with foil to keep warm. • Carefully wipe out any burned bits from pan if necessary (it’s OK to leave lightly browned bits in the pan—they’ll give flavor to the gravy you’ll make in Step 5!).
• While chicken cooks, in a small bowl, combine cranberry jam and mirepoix paste.ste.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for chicken over low heat. • Sprinkle flour over melted butter; whisk to combine. Cook, whisking occasionally, until flour is lightly browned, 2-3 minutes. • Stir in 1⁄2 cup water (1 cup for 4) and stock concentrate. Bring to a simmer and cook, stirring occasionally, until thickened and saucy, 2-4 minutes. (TIP: If gravy seems too thick, stir in more water a splash at a time.) Taste and season with pepper. • While gravy cooks, halve and toast buns.
• Evenly spread bottom buns with cranberry spread. Top with chicken and a thin layer of gravy. Close sandwiches. • Divide sandwiches and spicy brown sugar carrots between plates. Serve with remaining gravy on the side for dipping.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the Thanksgiving-inspired flavors, especially the cranberry spread and gravy combo. Some found it bland; consider extra seasoning.
- Ease of prep: Quick and simple to make, though a few noted prep time was longer than stated.
- Suggestions: Try adding pickles or cheese for extra zing. Consider serving with stuffing or mashed potatoes for a more complete meal.
- Portions: Some wished for more food, particularly extra cranberry spread and a larger chicken-to-bun ratio.
- Texture: A few found the chicken slightly tough; tenderizing or grilling might help. The buns got soggy quickly for some.
- Carrots: The spicy-sweet carrots were a hit! Add scallions later to prevent burning. Adjust chili flakes to taste.
Reviews from our home cooks
It was nice trying a new recipe. The brown sugar carrots and scallions were great and would be a nice Thanksgiving side dish. While we enjoyed the chicken sandos, I had hoped the cranberry flavor would be more forward to counter the savory, creamy gravy. Instead, the cranberry with mirepoix was also a savory note. I almost wanted a cranberry sauce for dipping the sandos, like Thanksgiving leftovers.
This is one of the best meals yet! I did add some cayenne pepper to the chicken, along with a bit of tenderizer. Sometimes, your proteins are tough and chewy (like the pork chops). The gravy is the crowning touch here. More carrots and onions would have been great, and since this is only 650 calories, this would be a great improvement to the already wonderful meal.
Really delicious! I do wish you would use softer buns though. The buns are too dense but the flavor of the chicken with cran sauce and gravy was to die for! Also loved the carrots with brown sugar!!
Soooo Good! Who would have thought cranberry jam and brown/chicken gravy would taste fantastic together on a fabulous potato bun! 4 thumbs up to this meal! Please keep it in your rotation ❤️
These were insane. The cranberry sauce was so good. The gravy combined with cranberry flavor profiles... so good. Definite fave here. My son is picky, but he loved this.
Delicious. Easy to make. I steamed carrots instead of putting them in the oven. Then added the brown sugar and some butter
I added a little rosemary and thyme to the gravy since this already made me think of Thanksgiving. Created the flavor of stuffing with the buns and green onion. Very good
The sandwich was delicious but the carrots and scallions needed different cooking times. My scallions burned before my carrots were done. Next time, and there will be a next time, I will put my scallions in after the carrots have been cooking for a bit.
Very tasty! Everything was well seasoned and the flavors went together really well. Only thing that could've made it better is maybe a side of potatoes along with the carrots
This was a delicious meal, but the two sauces caused the chicken to slide out of the bun easily.
