Chicken in Cranberry Shallot Sauce
with Garlicky Roasted Potatoes & Green Beans
- Wheat
- Milk
You’re sitting at your desk, 3 p.m. rolls around, and all you can think is, “What the heck am I having for dinner?!” We’ve got your back, and our answer is pretty delicious: you’re having crispy seared pork chops with blistered green beans and garlicky roasted potatoes. Topping things off is a tangy sweet and savory cranberry and caramelized shallot pan sauce (party-in-your-mouth alert!). Plus, it’s ready in about 30 minutes—another clever weeknight dinner idea!
Ingredients
12 ounce
Potatoes
6 ounce
Green Beans
1 unit
Shallot
1 teaspoon
Garlic Powder
1 tablespoon
Flour
(Contains: Wheat)
10 ounce
Chicken Cutlets
1 ounce
Dried Cranberries
1 unit
Chicken Stock Concentrate
Not included in your delivery
4 teaspoon
Cooking Oil
½ tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into 1-inch pieces. Trim green beans if necessary. Halve, peel, and thinly slice shallot.
• Toss potatoes on one side of a baking sheet with a drizzle of oil, half the garlic powder, salt, and pepper. Toss green beans on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, toss green beans on a second sheet; roast on middle rack.) • Roast on top rack until browned and tender, 18-20 minutes. TIP: If green beans are done before potatoes, carefully remove from sheet and leave potatoes roasting. Tent with foil to keep warm if needed.
• Place flour in a shallow dish; season with salt and pepper. • Pat pork dry with paper towels and season all over with remaining garlic powder, salt, and pepper. • Working with one piece at a time, press pork into seasoned flour until fully coated.
Season chicken or steak as instructed.
• Heat a drizzle of oil in a large pan over medium-high heat. Add coated pork (shake off excess flour first); cook until browned and cooked through, 4-6 minutes per side. TIP: Lower heat if pork begins to brown too quickly. • Turn off heat; transfer pork to a plate. Wipe out pan and let cool slightly.
Swap in chicken or steak for pork; cook chicken until browned and cooked through, 3-5 minutes per side, or cook steak to desired doneness, 5-7 minutes per side.
• Heat a drizzle of oil in same pan over medium-low heat. Add shallot; cook, stirring, until softened and lightly browned, 2-3 minutes. Add dried cranberries, stock concentrate, and ¼ cup water (1⁄3 cup for 4 servings); Cook, stirring occasionally, until thickened, 2-4 minutes. • Turn off heat; stir in ½ TBSP butter (1 TBSP for 4). Taste and season with salt and pepper if desired.
• Add pork to pan with sauce and turn to coat. • Divide pork, potatoes, and green beans between plates. Spoon remaining sauce over pork. Serve.
Add chicken or steak to pan with sauce and turn to coat.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the cranberry shallot sauce, finding it surprisingly delicious and complex. Some suggested adding cinnamon or using cranberry jam for more flavor.
- Ease of prep: Most found it quick and easy to make, though some noted it took longer than the estimated time.
- Suggestions: Consider caramelizing the shallots and thickening the sauce with cornstarch for better texture and flavor 🍲.
- Portions: Some wanted more sauce and larger vegetable portions; a few found the protein sizes inconsistent.
- Cooking tips: For crispier results, try baking the chicken instead of pan-frying, and roast vegetables longer if desired.
Reviews from our home cooks
Wow, now I know why chefs put shallots into all their sauces. This was excellent despite the fact that the potatoes weren't really that garlicky from just the garlic powder - how about minced garlic instead? But oh the roasted green beans were yum and the sauce with the tender juicy chicken was super delicious!!! Well worth the prep.
I loved the cranberries and sauce in this recipe but I had some issues when making the chicken as the flour burned when you fry it on the pan. I think it would be better to bake the chicken then fry it in a pan like the recipe suggests. But overall, it was still great to eat!
Delicious meal, but I spiced up everything: The potatoes, the beans, and the chicken. Also, because we'd had green beans with several of our HF meals this week, I decided to change up my cooking method for them tonight and instead cut them into pieces and steamed them.
I felt the seasoning for this dish was spot on and the cranberry shallot sauce unified everything on the plate.
The flavors were okay. The potatoes were a bit bland, and the sauce was misleading. I thought it would be more cranberry based with some type of jelly or jam, but instead it instructed to put dried cranberries, which have little flavor. My sauce didn't even have a redish color like the pictures. I followed the instructions and still had to add corn starch to thicken the sauce.
I prefer my roasted potatoes and green beans a bit more done, so I left them in longer. And I bought extra green beans to get more veggies. But it was filling and delicious.
This was a new recipe for us and it was better than we expected and liked the cranberry sauce more then we thought we would!
The cranberries added a lot of flavor and complexity to the dish. We really liked it.
One of the best chicken recipes I have ever made!!! Can't wait to cook this again.
Sauce only called for 1/4 cup of water and, therefore, did not really make a sauce and instead only made a garnish of the shallot and cranberries. More water would've been better to make the sauce actually be a sauce.
