Pat chicken dry with paper towels and season all over with fry seasoning, ¼ tsp thyme, salt, and pepper.
Heat drizzle of oil in a large pan over medium heat. Cook chicken until browned, 6-8 minutes each side.
Turn off the heat and transfer the chicken to cutting board. Wash out pan and let cool for 1 min.
Return pan to medium-high heat; add stock concentrate, jam, water, ¼ tsp thyme, and sugar. Cook, stirring occasionally, until sauce thickens (2-3 min).
Turn off heat. Stir in butter and juice. Season with salt and pepper.
Slice chicken crosswise and plate. Drizzle with desired amount of cranberry sauce.
