Sweet Date and Caramelized Shallot Chicken with Creamy Mashed Potatoes and Roasted Brussels Sprouts

This dish brings together the natural sweetness of dates and caramelized shallots in a luscious pan sauce that perfectly complements tender, thyme-seasoned chicken cutlets. Served over creamy mashed potatoes and alongside roasted Brussels sprouts and green beans, it’s a balanced, satisfying meal that feels both special and approachable.

The combination of sweet and savory flavors, along with the variety of textures from creamy potatoes to crisp-tender vegetables, makes this a dinner that will please the whole family. Plus, it comes together in under an hour with simple steps.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1.5 ounce DatesView ingredient guideLike ingredientDislike ingredient

16 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

teaspoon (tsp) Black PepperView 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

Instructions

1. Preheat oven to 425°F. Dice potatoes into ½-inch pieces. Trim and halve Brussels sprouts. Trim green beans. Halve, peel and thinly slice shallot. Trim and thinly slice scallions, separating whites from greens. Remove pits from dates if needed; 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. 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 carefully toss green beans on empty side of sheet with oil, salt and pepper. Return to top rack and roast until browned and tender, 12-15 minutes more.
4. Pat chicken dry with paper towels; season all over with half the thyme, 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, leaving browned bits for flavor.
5. Heat a drizzle of oil in the same pan over medium heat. Add shallot and scallion whites; cook, stirring, until shallot is browned and softened, 1-3 minutes. Add vinegar and dates; cook until vinegar evaporates, 30-60 seconds. Add ½ cup water, 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 until combined.
6. Slice chicken crosswise. Divide mashed potatoes, Brussels sprouts, green beans and chicken between plates. Top chicken with shallot sauce and serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Pound them to even thickness and adjust cooking time as needed.

What can I substitute for roasted onion and garlic spread?

You can use a mixture of caramelized onions and minced garlic or a store-bought onion jam.

Can I make this dish dairy-free?

Yes, substitute the sour cream and butter with dairy-free alternatives like coconut cream and vegan butter.