Orange-Dijon Chicken with Mashed Potatoes and Roasted Brussels Sprouts

This bright and savory dish brings together tender chicken cutlets with a luscious orange-Dijon pan sauce. The sauce, made with fresh orange juice, Dijon mustard and a touch of brown sugar, perfectly complements the juicy chicken. On the side, creamy mashed potatoes and roasted Brussels sprouts add comforting textures, while sliced almonds provide a delightful crunch.

Ready in about 40 minutes, this recipe is perfect for a weeknight dinner that feels special. The combination of citrus, mustard and nutty almonds creates a balanced flavor profile that will impress your family or guests. Follow the simple steps below to create a restaurant-quality meal at home.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Trim and halve Brussels sprouts lengthwise.
2. Toss Brussels sprouts on one side of a baking sheet with a large drizzle of oil, salt and pepper. (For 4 servings, spread Brussels sprouts out across entire sheet.) Roast on top rack for 12 minutes (you’ll add more to the sheet then).
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 until ready to mash in Step 6.
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. Once Brussels sprouts have roasted 12 minutes, remove sheet from oven. Transfer chicken to opposite side. (For 4 servings, arrange chicken on a second sheet; roast on middle rack.) Wipe out pan. Return sheet to top rack; roast until chicken is cooked through, 10-12 minutes more. Transfer chicken to a cutting board.
5. Meanwhile, 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 (all the thyme, 4 TBSP water and juice from whole orange for 4 servings). Heat pan used for chicken over medium heat. Add orange mixture to hot pan and bring to a simmer. Cook, stirring constantly, until slightly reduced, 2-4 minutes. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and season with salt and pepper if desired.
6. Return pot with potatoes to medium-low heat. Add 2 TBSP butter (4 TBSP for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper. Keep covered off heat until ready to serve.
7. Slice chicken crosswise. Divide chicken, Brussels sprouts and mashed potatoes between plates. Spoon pan sauce over chicken and mashed potatoes. Garnish everything with almonds and parsley. Serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Pound them to an even thickness for faster, more even cooking and adjust cooking time as needed.

Can I make this recipe dairy-free?

Yes, substitute the butter with a plant-based butter or olive oil. The mashed potatoes will still be creamy with a little extra cooking liquid or non-dairy milk.

What can I use instead of Brussels sprouts?

Broccoli or green beans work well. Adjust roasting time as needed-broccoli may need less time, green beans about the same.