Orange-Dijon Glazed Chicken with Roasted Green Beans &Amp; Mashed Potatoes

This comforting dinner features tender chicken cutlets glazed with a luscious brown sugar, orange and Dijon mustard sauce. Roasted green beans add a crisp, savory contrast, while creamy mashed potatoes round out the meal.

Ready in just 40 minutes, this dish is perfect for busy weeknights. The glaze comes together quickly and the vegetables roast alongside the chicken for minimal cleanup.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.5 unit OrangeView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Brown SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Trim and halve Brussels sprouts lengthwise. Trim green beans.
2. On a baking sheet, toss green beans and Brussels sprouts with a drizzle of oil, salt and pepper. Roast on top rack for 12 minutes.
3. Meanwhile, place potatoes 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; keep covered off heat.
4. Pat chicken cutlets dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook, turning occasionally, until browned, 4-8 minutes. Remove from heat. After green beans and Brussels have roasted 12 minutes, remove sheet from oven. Transfer chicken to opposite side of sheet. Return to oven and roast until chicken is cooked through, 10-12 minutes more. Transfer chicken to a cutting board.
5. Halve orange. Pick parsley leaves from stems; roughly chop leaves. In a small bowl, whisk together brown sugar, mustard, stock concentrate, half the thyme, 2 TBSP water and juice from half the orange. Heat pan used for chicken over medium heat. Add orange mixture and bring to a simmer. Cook, stirring constantly, until slightly reduced, 2-4 minutes. Remove from heat and stir in 1 TBSP butter until melted. Season with salt and pepper if desired.
6. Return pot with potatoes to medium-low heat. Add 2 TBSP butter. Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Keep covered off heat.
7. Slice chicken crosswise. Divide chicken, roasted vegetables and mashed potatoes between plates. Spoon pan sauce over chicken and potatoes. Garnish with almonds and parsley.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but adjust cooking time as needed. Pound chicken breasts to even thickness for quicker cooking.

Can I substitute the green beans?

Absolutely, you can use any green vegetable like asparagus or broccoli.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven.