Thyme-Seared Chicken with Sweet Date and Shallot Sauce

This comforting dish brings together tender chicken cutlets, a luscious sweet-and-savory date sauce and a trio of hearty sides. The sauce-made with caramelized shallots, dates and a touch of Dijon-pairs beautifully with the thyme-seasoned chicken. Creamy mashed potatoes, roasted Brussels sprouts and green beans round out the plate for a satisfying meal that feels both special and approachable.

Dates add natural sweetness and a jammy texture, while the roasted onion and garlic spread deepens the savory notes. This recipe is perfect for a cozy weeknight dinner or a festive fall gathering.

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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

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

24 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

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and dry all 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-thick 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 until ready to serve.
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 of sheet with oil, salt and pepper. Return to oven and roast until browned and tender, 12-15 minutes more. (For 4 servings, 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 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 between plates. Spoon shallot sauce over chicken and serve.

Recipe Tips

FAQ

Can I use boneless, skinless chicken thighs instead of cutlets?

Yes, chicken thighs work well. Adjust cooking time as needed-thighs may take a few minutes longer to cook through.

What can I substitute for roasted onion and garlic spread?

You can use 1 tablespoon of finely minced roasted garlic and 1 tablespoon of caramelized onion jam or simply add extra garlic and onion powder to taste.

How do I store leftovers?

Store chicken, sauce and sides separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.