Pan-Seared Chicken with Creamy Dijon-Sauerkraut Sauce and Thyme-Roasted Potatoes

This German-inspired dish brings together tender pan-seared chicken cutlets and a rich, tangy cream sauce made with Dijon mustard and sauerkraut. The sauce is perfectly balanced by the earthy flavor of sautéed onions and scallions, creating a comforting yet sophisticated meal.

Alongside the chicken, you’ll find crispy roasted potatoes seasoned with thyme, adding a golden, herbaceous crunch. Ready in just 30 minutes, this recipe is ideal for a quick weeknight dinner that feels special.

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Ingredients

16 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

4 ounce SauerkrautView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Slice potatoes into ¼-inch-thick rounds (no need to peel!). Drain sauerkraut. Trim and thinly slice scallions, separating whites from greens. Halve, peel and thinly slice onion.
2. Toss potatoes on a baking sheet with a large drizzle of oil, thyme, salt and pepper; spread out in a single layer. Roast on top rack until browned and tender, 18-20 minutes.
3. While potatoes roast, pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer chicken to a plate and tent with foil to keep warm. Wipe out pan.
4. While chicken cooks, in a medium bowl, combine cream sauce base, stock concentrate, mustard, sauerkraut and ½ cup water.
5. Heat a drizzle of oil and 1 tbsp butter in the pan used for chicken over medium heat. Add scallion whites and onion; cook, stirring occasionally, until onion begins to soften and brown, 2-4 minutes. Sprinkle flour over top and cook, stirring, until combined and lightly browned, 30-60 seconds. Add cream sauce mixture; cook, stirring, until sauce has thickened, 1-2 minutes.
6. Divide potatoes and chicken between plates. Spoon Dijon-sauerkraut sauce over chicken. Garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for quicker cooking.

What can I substitute for the cream sauce base?

You can use heavy cream or half-and-half mixed with a little cornstarch to thicken. Adjust the amount to achieve a similar creamy consistency.

Can I make this dish ahead of time?

The chicken and potatoes are best served fresh, but you can prepare the sauce in advance and reheat gently. Store components separately in the refrigerator for up to 2 days.