Orange-Glazed Chicken Cutlets with Thyme Mashed Potatoes and Roasted Green Beans

This bright and savory dish takes inspiration from classic French flavors but comes together in just 35 minutes. Juicy chicken cutlets are pan-seared and finished in a glossy orange-apricot sauce, balanced with a splash of red wine vinegar. The result is a sweet-tart glaze that clings to every bite.

On the side, creamy mashed potatoes get an aromatic lift from fresh thyme, while green beans roast until tender and lightly charred. It’s a complete, satisfying meal that feels special enough for company but simple enough for any weeknight.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Bring a medium pot of salted water to a boil. Cut potatoes into 1-inch chunks. Add to boiling water and cook until fork-tender, 15-20 minutes.
2. While potatoes cook, trim the ends of the green beans and place them on a baking sheet. Drizzle with a little oil, season with salt and pepper and toss to coat. Roast for 12-15 minutes, until tender and slightly charred.
3. Meanwhile, pat chicken cutlets dry with paper towels. Season both sides with salt and pepper. Heat 2 tsp oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 3-4 minutes per side. Transfer to a plate and tent with foil.
4. Reduce heat to medium. Add apricot jam, chicken stock concentrate, red wine vinegar and the juice of the orange to the skillet. Stir, scraping up any browned bits. Simmer until slightly thickened, about 2 minutes. Remove from heat and stir in 1 tbsp butter until melted. Return chicken to the skillet, turning to coat in the sauce.
5. Drain potatoes and return to the pot. Add sour cream, 1 tbsp butter and leaves from half the thyme sprigs. Mash until smooth and creamy. Season with salt and pepper to taste.
6. Serve the chicken cutlets with the orange sauce spooned over the top, alongside the thyme mashed potatoes and roasted green beans. Garnish with remaining thyme leaves if desired.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you’ll need to pound them to an even thickness (about 1/2 inch) so they cook quickly and evenly.

What can I substitute for apricot jam?

Orange marmalade or peach jam work well as substitutes, maintaining the sweet-tart balance.

Can I make this dish dairy-free?

Use a dairy-free butter substitute and omit the sour cream or replace it with a plant-based yogurt or extra olive oil in the mashed potatoes.