Herbed Chicken with Roasted Asparagus
plus Prosciutto-Topped Mashed Potatoes, Pan Sauce & Chives
- Milk
This French-inspired meal starts by searing herb-crusted chicken in a hot pan, which then roasts in the oven alongside seasoned asparagus. Over the top is a buttery shallot pan sauce swirled with fig jam for a hit of savory-sweetness. A luxe topping of crisped prosciutto levels up lusciously creamy mashed potatoes for a bistro-style meal to remember.
Ingredients
12 ounce
Potatoes
2 ounce
Prosciutto
6 ounce
Asparagus
1 unit
Shallot
¼ ounce
Chives
10 ounce
Chicken Cutlets
1 tablespoon
Herbes de Provence
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Fig Jam
1 unit
Chicken Demi-Glace
(Contains: Milk)
Not included in your delivery
4 teaspoon
Cooking Oil
3 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to middle position 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, 10-15 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 5.)
• While potatoes cook, heat a drizzle of oil in a large pan over medium-high heat. Add prosciutto in a single layer; cook until browned and crispy, 2-3 minutes per side. TIP: If prosciutto starts to brown too quickly, reduce heat to medium. • Turn off heat; transfer prosciutto to a paper-towel-lined plate. Wipe out pan.
• Trim and discard woody bottom ends from asparagus. Halve, peel, and mince half the shallot (all for 4 servings). Finely chop chives.
• Pat chicken* dry with paper towels; season all over with half the herbes de Provence (all for 4 servings), salt, and pepper. • Heat a drizzle of oil in pan used for prosciutto over high heat. Add chicken and sear until golden brown, 2 minutes per side. Turn off heat; transfer chicken to one side of a baking sheet. Wipe out pan and let cool slightly. • Toss asparagus on empty 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. Transfer chicken to a cutting board.
• To pot with potatoes, add sour cream and 2 TBSP butter (4 TBSP for 4 servings); mash until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper if desired. • Heat 1 TBSP butter (2 TBSP for 4) and a drizzle of oil in pan used for chicken over medium heat. Add minced shallot and cook, stirring occasionally, until fragrant, 1-2 minutes. • Reduce heat to low and whisk in ¼ cup water (½ cup for 4), jam, and demi-glace. Bring to a simmer, then cook, whisking constantly, until slightly thickened, 1-2 minutes more.
• Slice chicken crosswise. • Divide chicken, asparagus, and mashed potatoes between plates. Spoon pan sauce over chicken and crumble prosciutto over potatoes. Garnish everything with chives and serve.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the fig jam sauce, finding it deliciously sweet and savory; some found it too sweet or overpowering.
- Ease of prep: Several noted it was time-consuming or labor-intensive to prepare, but most felt the results were worth the effort.
- Suggestions: Consider steaming asparagus instead of roasting for tenderness. Adjust salt to taste, as some found it too salty with prosciutto.
- Portions: Some wanted more asparagus or chicken; a few mentioned small or insufficient potato quantities.
- Texture: The prosciutto added a delightful crunch to the mashed potatoes, elevating the dish for many.
Reviews from our home cooks
We absolutely loved this grouping! The asparagus was incredible!! Still can't believe how much I adore vegetables since Hello Fresh? The chicken was spiced well and the Fig jam sauce was lick the plate delicious. The mashed potatoes with prosciutto filled out the trio nicely.
This may be our favorite recipe ever. We loved the freshness. I liked that potato skins went into the mashed potatoes for a bit of extra fiber. Asparagus is always a treat in the spring and the way this is cooked lets the asparagus just sing. The prosciutto simply elevated the whole dish. What a delicious recipe!
Excellent everything! Herb de Provence is one of my favorites so I loved the sauce. The prosciutto added a lovely texture and flavor to the mashed potatoes.
Delicious, the sauce glaze was extremely sweet but pairs well with the chicken if you use the right amount. The prosciutto on the potatoes was amazing.
We loved the potatoes with prosciutto. The asparagus was also good. We did not care for the sauce on the chicken...the sherry was too strong. My husband did not care for the fig jam so did not have the sauce on his. If the chicken seasoning had been different the meal would have been a 4**** one
Put the asparagus in tinfoil with butter and garlic instead of original directions. This meal was delicious! Will be ordering again!
This one is PACKED with flavor. Absolutely loved it! Every bit of it. Only had 8 stalks of asparagus, so was expecting much more.
This is the first time we had this meal, and we both really enjoyed it--the only small flaw was I didn't cook the asparagus long enough. Still, I would definitely order it again.
This dish got my husband to like mashed potatoes for the very first time. 10 years and he finally ate mashed potatoes that he really liked. So thank you. The whole dish was amazing.
So so so good! You're doing so much better on your potato portion size. Now work on your asparagus and green bean portion size and you'll have the dish perfected!
