Thanksgiving Anytime Chicken Sandos
with Gravy, Cranberry Sauce & Potato-Carrot Jumble
- Wheat
- Milk
Get ready to enjoy the flavors (and subsequent feelings) of Thanksgiving, all on a bun, at any time of year! First, you’ll pound chicken cutlets nice and thin, then brown them to crisp perfection. Meanwhile, you’re roasting a hearty carrot-onion-potato jumble in a hot oven (it’s “Thanksgiving anytime,” after all—something’s gotta roast!). Next, you’ll whisk up a buttery onion gravy, then spoon over pillowy brioche buns filled with chicken and shmeared with sweet-tart cranberry sauce. And boom—it’s Thanksgiving again (minus the annoying cousins!).
Ingredients
12 ounce
Potatoes
6 ounce
Carrot
1 unit
Onion
1 unit
Chicken Stock Concentrate
1 teaspoon
Dried Thyme
1 unit
Cranberry Jam
2 unit
Brioche Buns
(Contains: Wheat)
10 ounce
Chicken Cutlets
1 tablespoon
Flour
(Contains: Wheat)
1 teaspoon
Garlic Powder
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. • Dice potatoes into 1-inch pieces. Halve, peel, and mince half the onion; cut remaining onion into quarters. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. • Toss potatoes, quartered onion, and carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.
• Meanwhile, pat chicken* dry with paper towels; place between 2 large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. • Season chicken all over with garlic powder, half the thyme (you’ll use more later), ½ tsp salt (1 tsp for 4 servings), and pepper.
• Heat a drizzle of oil (large drizzle for 4 servings) 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 chicken to a plate and tent with foil to keep warm. Wipe out pan and let cool.
• While chicken cooks, in a small bowl, combine cranberry jam, 1 TBSP water (2 TBSP for 4 servings), a pinch of remaining thyme, salt, and pepper.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for chicken over medium heat. Add minced onion; cook, stirring, until softened, 3-4 minutes. • Reduce heat to low. Sprinkle flour over onion; whisk to combine. Stir in ½ cup water (1 cup for 4) and stock concentrate. Bring to a simmer and cook until thickened and saucy, 1-2 minutes. Season with salt and pepper. Remove from heat. • While gravy cooks, halve and toast buns.
• Spread a thin layer of cranberry sauce onto cut sides of bottom buns. Fill buns with chicken and top with as much gravy as you like (be sure to reserve at least a couple spoonfuls for serving). Close sandwiches. • Divide sandwiches and potato-carrot jumble between plates. Serve with reserved gravy 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 and gravy combo, though some wanted more cranberry sauce for a stronger taste 🍗.
- Ease of prep: Several found it took longer than expected to prepare, with some noting challenges in pounding the chicken thin enough.
- Suggestions: Consider adding less water to the cranberry jam for a thicker consistency; try including stuffing or mashed potatoes for more authentic Thanksgiving flavors.
- Portions: Some felt the meal was filling, while others found the chicken portions or amount of cranberry sauce too small.
- Veggies: The roasted potato-carrot jumble was a hit for many, though some suggested adding more seasoning or swapping for green vegetables.
Reviews from our home cooks
We liked this recipe, but with a couple tweaks it could be very delicious. When I added the water to the cranberry spread, it got very watery- I had to add more jam that I had at home so it wasn't liquid cranberry. I thought the gravy could have had more flavor, such as some fresh herbs (thyme) and a little more richness such as butter at the end or beginning. Also, any good thanksgiving sandwich needs some stuffing on it! Makes things more complicated, but would be a nice addition.
Very tasty! Like a thanksgiving sandwich but different. I love the flavors of the thyme in the chicken and the sweetness of the cranberry jam. The creaminess of the gravy pulls it all together.
The cranberry sauce was a great addition and the gravy was tasty too. We turned our meal into a chicken dinner by boiling and mashing the potatoes and carrots together, and serving the chicken without the bun.
The carrot potato jumble needs something more than just oil, salt & pepper, so I used the rest of a fry seasoning packet from an old hello fresh meal, along with the rest of the thyme and some butter. It made them delicious!!
The instructions were not accurate. The chicken took twice the time to cook after making it 1/2 inch thick, the potatoes took 35 to cook and I cut them smaller than in the instructions, and the cranberry sauce was the consistency of water and I had to cook it down to make it a sauce consistency. The food was delicious but the instructions just weren't accurate
This sandwich was excellent; I love savory turkey with sweet cranberry in a sandwich. The only thing I would change is having a green vegetable; maybe some green beans to fit with the Thanksgiving theme.
This was shockingly very delicious! I am not much of a fan of thanksgiving food, but this twist of a sandwich version is amazing. Easy to prep and cook and very enjoyable!
The cranberry sauce called for too much water. It was very liquidy and would've been better a little more jammy. But the flavor was good!
It would have been better if the instructions for the cranberry sauce were ignored. You have uncooked thyme and once you've added the water you really only have cranberry thyme water. Just use the cranberry spread you send on it's own or reduce your sauce recipe until it is something spreadable and not something that will make your bun soggy.
Fun meal and it is the cranberry sauce that adds some zing. I wish they would add more cranberry sauce to the kit!!!
