Herb-Crusted Chicken with Roasted Brussels Sprouts and Prosciutto Mashed Potatoes

Indulge in a bistro-style dinner that brings together tender herb-crusted chicken, perfectly roasted asparagus and lusciously creamy mashed potatoes. The dish is elevated with a buttery shallot pan sauce swirled with fig jam for a touch of savory sweetness and topped with crispy prosciutto for an irresistible crunch.

This recipe is designed to impress, whether you’re cooking for a special occasion or simply treating yourself to a gourmet meal at home. With simple steps and premium ingredients, you can create a restaurant-quality dish that’s sure to become a favorite.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

ounce AsparagusView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Fig JamView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

0.5 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in middle. Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve ½ cup potato cooking liquid, then drain. Return potatoes to pot and cover to keep warm.
2. While potatoes cook, heat a drizzle of oil in a large pan over medium-high heat. Add prosciutto in a single layer; cook until browned and crispy, 2-3 minutes per side. If prosciutto browns too quickly, reduce heat to medium. Transfer to a paper-towel-lined plate. Wipe out pan.
3. Trim woody ends from asparagus. Halve, peel and mince shallot. Finely chop chives.
4. Pat chicken dry; season with half the herbes de Provence, salt and pepper. Heat a drizzle of oil in the same pan over high heat. Sear chicken until golden, 2 minutes per side. Transfer chicken to one side of a baking sheet. Toss asparagus on the other side with oil, salt and pepper. Roast until chicken is cooked through and asparagus is tender, 12-14 minutes.
5. To the pot with potatoes, add sour cream and 2 tablespoons butter (4 for 4 servings); mash until smooth, adding reserved potato liquid as needed. Season with salt and pepper. In the same pan, heat 1 tablespoon butter (2 for 4) and a drizzle of oil over medium heat. Cook shallot until fragrant, 1-2 minutes. Reduce heat to low; whisk in ¼ cup water (½ cup for 4), fig jam and demi-glace. Simmer until slightly thickened, 1-2 minutes.
6. Slice chicken. Divide chicken, asparagus and mashed potatoes among plates. Spoon pan sauce over chicken; crumble prosciutto over potatoes. Garnish with chives.

Recipe Tips

FAQ

Can I use chicken thighs instead of cutlets?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

What can I substitute for herbes de Provence?

A mix of dried thyme, rosemary, oregano and a pinch of lavender works as a substitute.

Can I make this dish dairy-free?

Yes, use dairy-free butter and sour cream alternatives. The mashed potatoes will still be creamy.