30-Minute Sweet Smoky Chicken Cutlets
Tender chicken cutlets glazed in a tangy-sweet cherry ancho BBQ sauce, served alongside buttery pineapple rice and perfectly steamed green beans. The sauce combines cherry jam with smoky ancho chili powder and BBQ seasoning for a complex flavor that balances sweet and heat. This complete meal delivers restaurant-quality results in under 30 minutes, making it perfect for weeknight dinners when you want something special but don't have hours to spend in the kitchen.
Ingredients
- 2 unit scallions, trimmed and sliced, whites and greens separated
- 4 ounce pineapple, drained, juice reserved
- 2 tablespoon cherry jamapricot jam1:1sweet
adds slight tartness
- 1 unit chicken stock concentrate
- 1 tablespoon sweet and smoky BBQ seasoning
- 1 teaspoon ancho chili powder, dividedsmoked paprika1:1smoky
less heat, more smoke
- 5 teaspoon white wine vinegar, divided
- ½ cup basmati rice
- 10 ounce chicken cutletschicken thighs1:1protein
longer cook time needed
- 6 ounce green beans
- 1 teaspoon vegetable oil
- 2 teaspoon sugar
- 3 tablespoon butter, divided
- salt, to taste
- pepper, to taste
Instructions
- 1
Wash and dry produce except green beans
- 2
Trim and slice scallions, separating whites from greens
- 3
Drain pineapple over bowl, reserving juice
- 4
Stir jam, stock concentrate, BBQ seasoning, half the vinegar, chili powder, and sugar into bowl with pineapple juice
- 5
Melt butter in small pot over medium-high heat
- 6
Add pineapple and scallion whites, cook until softened
- 7
Stir in water, rice, salt, and pepper
- 8
Bring to boil, cover and reduce heat to low
- 9
Cook rice until tender, keep covered off heat
- 10
Pat chicken dry and season with salt, pepper, and chili powder
- 11
Heat oil in large nonstick pan over medium-high heat
- 12
Cook chicken until browned and cooked through, transfer to plate
- 13
Pierce green bean bag with fork and microwave until tender
- 14
Transfer beans to bowl and toss with butter, season with salt and pepper
- 15
Heat pan used for chicken over medium-high heat
- 16
Pour in jam mixture and simmer until thickened and glossy
- 17
Remove from heat and stir in butter
- 18
Add chicken to pan and coat in sauce, season with salt and pepper
- 19
Fluff rice with fork and divide between plates with chicken and green beans
- 20
Drizzle chicken with remaining sauce and garnish with scallion greens
Tips
Steam green beans in a small pot with water if no microwave available, cooking for 5-7 minutes until tender
The BBQ sauce is ready when it coats the back of a spoon and appears glossy
Use a nonstick pan for the chicken to prevent sticking and ensure easy cleanup
Good to Know
Refrigerate leftovers for up to 3 days in airtight containers
Rice can be made up to 2 days ahead and reheated
Serve immediately while chicken is warm and sauce is glossy
Common Mistakes
Don't overcook chicken cutlets to avoid dryness
Simmer sauce gently to prevent burning the jam
Substitutions
FAQ
Can I make this without a microwave for the green beans?
Yes, steam the green beans in a small pot with a splash of water for 5-7 minutes until just tender.
What if I can't find ancho chili powder?
Substitute with smoked paprika for similar smokiness, though it will be less spicy than the ancho.
How long will the leftover sauce keep?
Store the sauce separately in the refrigerator for up to one week and reheat gently before using.