Chicken with Cherry Pan Sauce
with Loaded Mashed Potatoes & Roasted Asparagus
- Milk
The star of tonight’s dinner is a creamy, sweet, and tangy pan sauce. You’ll learn from the pros how to do it right! After searing the chicken until golden-brown and juicy, you’ll add scallions, cherry jam, concentrated chicken stock, sour cream, and butter. You’ll spoon all that richness over the chicken and serve it with tender roasted asparagus and mashed potatoes loaded with sour cream, Parmesan, scallions, and crisp, smoky bacon.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Cherry Jam
12 ounce
Potatoes
6 ounce
Asparagus
1 unit
Chicken Stock Concentrate
12 ounce
Chicken Cutlets
2 unit
Scallions
4 ounce
Bacon
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
3 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain. • Return potatoes to pot and cover to keep warm. (You’ll finish the potatoes in Step 4.)
• Place bacon* on a baking sheet; roast on top rack until crispy, 15-20 minutes. Transfer to a cutting board. Once cool enough to handle, roughly chop. • Meanwhile, trim and discard bottom 1 inch from asparagus. Trim and thinly slice scallions, separating whites from greens.
• Pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over high heat. Add chicken and sear until golden brown, 2 minutes per side. Turn off heat; transfer chicken to one side of a second baking sheet. Wipe out pan and let cool slightly. • Toss asparagus on opposite side of sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until chicken is cooked through and asparagus is tender and lightly browned, 10-12 minutes.
• To pot with potatoes, add 2 TBSP butter (3 TBSP for 4 servings). Mash, adding splashes of reserved potato cooking liquid as needed, until smooth and creamy (for extra richness, use milk from your pantry instead of potato cooking liquid!). • Fold in half the bacon and half the scallion greens. Taste and season with salt and pepper. Cover to keep warm. TIP: If bacon isn’t finished yet, stir in right before serving.
• Heat a drizzle of oil in pan used for chicken over medium heat. Add scallion whites and cook, stirring, until softened and fragrant, 1 minute. • Stir in ¼ cup water (1/3 cup for 4 servings), jam, and stock concentrate. Cook, stirring, until thickened, 2-3 minutes. Remove from heat; stir in sour cream and 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.
• Slice chicken crosswise. • Divide chicken, asparagus, and mashed potatoes between plates. Spoon sauce over chicken and sprinkle mashed potatoes with remaining bacon and remaining scallion greens. Serve.
Bacon is fully cooked when internal temperature reaches 145°.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the cherry pan sauce, finding it delicious and complementary to the chicken. Some found it a bit sweet or thin.
- Ease of prep: Several mentioned the prep took longer than expected, but most agreed the effort was worthwhile for the delicious result.
- Suggestions: Consider adding extra cherry jam or reducing sauce longer for more intensity. Some preferred baked potatoes over mashed.
- Portions: A few found the chicken and asparagus portions small, especially given the premium price. Consider increasing vegetable servings.
- Texture: Some noted the chicken was juicy and tender, while others found it dry. Adjust cooking time as needed.
Reviews from our home cooks
The sauces are part of what we enjoy with Hello Fresh (we usually cook pretty plain.) This cherry sauce is a favorite. And the bacon mashed potatoes are over the top good. Wonderful Friday night special dinner. With the asparagus side it was heavenly.
Awesome Recipe! The only thing I do differently is that I steamed the Asparagus as my Son doesn't like it roasted. The potatoes were tasty. I will add some Garlic to them next time. The chicken was so good. And the Cherry Sauce... It was great! We liked it so much, that I'm going to make it for our Thanksgiving Turkey.
We especially like the cherry sauce for the chicken. My husband loved the asparagus. It was a nice change from the green beans that is usually offered with the meat dish.
Next time I make this, I would back the scallions way back. The mashed potatoes tasted very oniony. Maybe chives in the potatoes instead. Chicken turned out perfect, according to directions (I doubted they were done and checked it with the thermometer), asparagus was perfect, sauce tasted fantastic.
LOVED THIS!!!!! Good portion. Liked the added crunch to the potatoes. Searing the chicken added nice flavor and color. The only negative is the amount of dishes used.
I really liked the sour cream with the jam, it tasted very German. Chicken is the highlight. Sauce would also be good with pork. Would also be good with a seasoned fall inspired rice with nuts and dried fruit. I had leftover garlic butter from grilled cheese and used that in the potatoes. They were overall just ok. The sauce saved the potatoes.
We have generally quite enjoyed the cherry sauces on the meats. But we do not do mashed potatoes - microwaved baked potato is preferred or roasted. As always we don't use as many potatoes in one meal.
Good amount of food. Mashed potatoes weren't creamy, some extra sour cream could've helped. The cherry sauce was good.
Great sauce to top the chicken. Not too sweet with a nice cherry flavor.
Enjoyed the sauce in the chicken. Liked the bacon in the mashed potatoes.
