Sweet Date and Shallot Chicken with Mashed Potatoes and Roasted Vegetables

This recipe brings together tender chicken cutlets, a luscious sweet-and-savory pan sauce made from caramelized shallots and dates and a trio of comforting sides: creamy mashed potatoes, roasted Brussels sprouts and green beans. It’s a balanced, satisfying meal that feels special enough for a dinner party but simple enough for a weeknight.

The magic lies in the sauce, where shallots and scallions are browned to bring out their natural sweetness, then combined with dates, vinegar and a touch of mustard for depth. A final swirl of sour cream and butter makes it velvety and rich. Serve it all over fluffy mashed potatoes and alongside charred, tender vegetables for a complete plate.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1.5 ounce DatesView ingredient guideLike ingredientDislike ingredient

16 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

1 ounce Roasted Onion & Garlic SpreadView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Dice potatoes into ½-inch pieces. Trim and halve Brussels sprouts. Trim green beans if needed. Halve, peel and thinly slice shallot lengthwise. Trim and thinly slice scallions, separating whites from greens. Pit dates if necessary; halve lengthwise, then cut crosswise into ¼-inch pieces.
2. Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Reserve ½ cup potato cooking liquid, then drain; return potatoes to pot. Add half the sour cream and 1 tablespoon butter (2 tablespoons for 4 servings). Mash until smooth and creamy, adding splashes of reserved cooking liquid as needed. Season with salt and pepper. Keep covered off heat.
3. While potatoes cook, toss Brussels sprouts on one side of a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack for 5 minutes. Then, toss green beans on the empty side with oil, salt and pepper. Return to oven and roast until browned and tender, 12-15 minutes more. (For 4 servings, use two baking sheets; swap positions halfway through.)
4. Pat chicken dry with paper towels; season all over with half the thyme (all for 4 servings), salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board to rest. Wipe out any burned bits from pan if necessary.
5. Heat a drizzle of oil in the same pan over medium heat. Add shallot and scallion whites; cook, stirring frequently, until shallot is browned and softened, 1-3 minutes. Add vinegar and dates; cook, stirring and scraping up browned bits, until vinegar evaporates, 30-60 seconds. Add ½ cup water (¾ cup for 4 servings), roasted onion and garlic spread, mustard and stock concentrate. Cook, stirring, until sauce thickens slightly, 1-2 minutes. Turn off heat. Stir in scallion greens, remaining sour cream and 1 tablespoon butter (2 tablespoons for 4) until combined.
6. Slice chicken crosswise. Divide mashed potatoes, Brussels sprouts, green beans and chicken among plates. Spoon shallot sauce over chicken and serve.

Recipe Tips

FAQ

Can I use boneless chicken thighs instead of cutlets?

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

What can I substitute for roasted onion and garlic spread?

You can use a mixture of 1 tablespoon tomato paste and 1 teaspoon garlic powder or simply omit it and add an extra clove of minced garlic.

Can I make this dish dairy-free?

Substitute the butter with a dairy-free alternative and use a plant-based sour cream. The sauce may be slightly thinner but still delicious.