Sweet Date and Shallot Chicken with Creamy Mashed Potatoes and Roasted Vegetables

This dish brings together tender chicken cutlets seasoned with thyme, topped with a luscious pan sauce made from caramelized shallots and sweet dates. The natural sweetness of the dates pairs beautifully with the savory shallots and a touch of vinegar, creating a complex flavor that elevates simple chicken.

Serve the chicken over creamy mashed potatoes, with roasted Brussels sprouts and green beans on the side. It’s a balanced, satisfying meal that feels special enough for company but is easy enough for a weeknight.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1.5 ounce DatesView ingredient guideLike ingredientDislike ingredient

8 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (and middle for 4 servings) and preheat oven to 425°F. Wash and dry produce. 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. Remove pits from 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 TBSP butter (2 TBSP for 4 servings). Mash until smooth and creamy, adding splashes of reserved liquid as needed. Season with salt and pepper if desired. 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. (For 4 servings, spread across entire sheet.) Roast on top rack for 5 minutes. Then carefully toss green beans on empty side with oil, salt and pepper. Return to top rack and roast until browned and tender, 12-15 minutes more. (For 4, use a second baking sheet for green beans; roast on middle rack, swapping positions halfway.)
4. Meanwhile, 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, 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, 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 TBSP butter (2 TBSP for 4) 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 an even thickness for even cooking and adjust cooking time as needed.

What can I substitute for roasted onion and garlic spread?

You can use a combination of 1 tablespoon of finely minced roasted garlic and 1 tablespoon of caramelized onion jam or finely minced sautéed onion.

Can I make this dish dairy-free?

Yes, substitute the butter with a dairy-free margarine or oil and use a dairy-free sour cream alternative. The mashed potatoes may need extra liquid to achieve creaminess.