Chicken Cutlets a l’Orange
with Thyme-Scented Mashed Potatoes & Roasted Green Beans
- Milk
Treat your taste buds to a trip—no passport required! This riff on a classic French dish—duck a l’orange—features quick-cooking chicken cutlets in a jammy orange sauce. The saucy, savory-sweet meat is paired with thyme-infused mashed potatoes and crisp roasted green beans for a restaurant-worthy meal that’s ready in just 35 minutes from start to finish.
Ingredients
12 ounce
Potatoes
6 ounce
Green Beans
¼ ounce
Thyme
1 unit
Apricot Jam
2 tablespoon
Sour Cream
1 unit
Chicken Stock Concentrate
5 teaspoon
Red Wine Vinegar
10 ounce
Chicken Cutlets
1 unit
Orange
Not included in your delivery
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Strip thyme leaves from stems until you have 1 tsp (2 tsp for 4 servings); roughly chop leaves. Save a few remaining thyme sprigs for the next step. Halve orange.
• Place potatoes and reserved thyme sprigs in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 15-20 minutes. • Carefully remove and discard thyme sprigs. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot off heat. • Mash potatoes with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Keep covered off heat until ready to serve.
• While potatoes cook, toss green beans on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 12-15 minutes.
• Meanwhile, pat chicken* dry with paper towels and season all over with salt and pepper. • Heat a drizzle of oil in a medium pan (use a large pan for 4 servings) over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer to a plate. Wipe out pan.
• While chicken cooks, squeeze juice from orange halves into a small bowl. Whisk in jam, stock concentrate, chopped thyme, half the vinegar (all for 4 servings), and 2 TBSP water (¼ cup for 4) until smooth. • Once chicken is done, return same pan to medium-high heat. Pour in sauce and bring to a simmer; cook until thickened, 2-3 minutes. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) and season with salt and pepper. • Return chicken to pan and turn a few times to coat.
• Divide chicken, mashed potatoes, and roasted green beans between plates. Top chicken with any remaining sauce from pan and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the orange sauce, finding it delicious and not overpowering; some wanted more intense citrus flavor 🍊.
- Ease of prep: Quick and simple to make, though a few found the sauce tricky to thicken or balance.
- Suggestions: Consider adding orange zest for more citrus punch; adjust vinegar to taste for a balanced sauce.
- Leftovers: Several wished for larger portions, especially more potatoes and chicken.
- Texture: Some found the chicken juicy and tender; others suggested watching cook time to avoid dryness.
Reviews from our home cooks
The sauce was absolutely perfect! I don't think we expected it to be as good as it was because we've had duck l'orange at restaurants before and it was just ok. This blew us away! My one tiny complaint is that the thyme in the mashed potatoes doesn't really come through, even just in smell, and I had really wanted it to, but that is just me nitpicking.
The hardest part was pulling the thyme leaves off the stems. This was easy to make and the orange sauce for the chicken was delicious. Mine took longer to thicken up than the recipe suggested it would. The meal was delicious.
Mashed potatoes are way too often a side dish for these hello fresh meals. I am so tired of them, I decided to fry them instead of mash them. The chicken was delicious with the orange sauce. The green beans were perfection.
Excellent orange flavor! I think if just a little more extra sauce could be added to cover the chicken more completely would enhance the dish. The potatoes and green beans were excellent! Excellent chicken dish.
Great meal! The thyme in the mashed potatoes added a nice flavor and the orange chicken sauce was light and tasty.
It was pretty good, but more trouble than it was worth in the end. One of the chicken cutlets was not fully cooked through, despite me cooking the chicken for nearly twice the maximum stated time and the thyme really belonged in the mashed potatoes rather than in the orange sauce.
Next time I'll add even more thyme. The orange was a little soft and I ended up with a lot of pulp, but it was still good. I love lemon and lime with chicken, and now I can say I love orange chicken too!
Loved the chicken and potatoes! The green beans were great as well until I over salted them. I would pick this meal again as the jam and orange gave the chicken a unique taste.
Such a good sauce for the chicken cutlets. Easy. Learning new cooking skills after 56 years of marriage. We are having fun cooking together. Love that everything is done at the same time.
Loved the thyme in the potatoes. The sauce on the chicken wasn't as orange-y as I was afraid it would be. Very nice.
