HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconJammin’ Cherry Thyme Chicken
Jammin’ Cherry Thyme Chicken

Jammin’ Cherry Thyme Chicken

with Scallion Mashed Potatoes & Roasted Green Beans

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Chicken is always a weeknight winner. It’s satisfying, speedy, and so versatile—which is why our chefs are always brainstorming new ways to take it to the next level. This week, they went all out by searing cutlets to juicy perfection, then drizzling ‘em with a glossy cherry jam and fresh thyme pan sauce. On the side, there’s roasted green beans plus sour cream and scallion mashed potatoes (perfect for catching any runaway sauce). You’d be chicken not to try it.

Tags:Calorie Smart

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

Total Time25 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

¼ ounce


6 ounce

Green Beans

1 unit

Chicken Stock Concentrate

2 unit


2 tablespoon

Sour Cream


10 ounce

Chicken Cutlets

2 tablespoon

Cherry Jam

Not included in your delivery

Kosher Salt


4 teaspoon

Olive Oil

3 tablespoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2678 kJ
Calories640 kcal
Fat34 g
Saturated Fat15 g
Carbohydrate50 g
Sugar19 g
Dietary Fiber7 g
Protein34 g
Cholesterol160 mg
Sodium310 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.
Utensilsarrow down iconarrow down icon
Medium Pot
Potato Masher
Baking Sheet
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Strip thyme leaves from stems; chop leaves until you have 1 tsp. • 4 SERVINGS: Chop thyme leaves until you have 2 tsp.


• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. • Mash with sour cream, 2 TBSP butter, half the scallion greens, salt, and pepper until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Keep covered off heat until ready to serve. • 4 SERVINGS: Use 4 TBSP butter.


• While potatoes cook, toss green beans on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast on top rack until tender and lightly charred, 12-15 minutes.


• While green beans roast, pat chicken* dry with paper towels; season generously all over with salt and pepper. • Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.


• Heat a drizzle of olive oil in same pan over medium-high heat. Add scallion whites and chopped thyme; cook 1 minute. • Stir in stock concentrate, jam, and ¼ cup plain water. Bring to a simmer and cook until thickened, 2-3 minutes. • Turn off heat; stir in 1 TBSP butter until melted. Season with salt and pepper. • 4 SERVINGS: Use 1/3 cup plain water and 2 TBSP butter.


• Divide chicken, mashed potatoes, and green beans between plates. Top chicken with sauce. Sprinkle potatoes and chicken with remaining scallion greens and serve. • TIP: If necessary, rewarm mashed potatoes over low heat with a splash of reserved potato cooking liquid for 1-2 minutes before serving.