Dutch Chicken with Orange-Dijon Sauce
Top recipes from HelloFresh markets around the world
- Tree Nuts
- Milk
In honor of the summer games, we’re going global with this gold medal winner from HF in the Netherlands! You’ll whip up a delectable pan sauce with fresh orange juice, tangy Dijon mustard, and a touch of butter and brown sugar, then spoon it over juicy pork filets. Sweet roasted carrots and buttery mashed potatoes round it all out, along with a sprinkle of nutty almonds for crunchy contrast.
Ingredients
12 ounce
Potatoes
9 ounce
Carrots
10 ounce
Chicken Cutlets
1 unit
Orange
¼ ounce
Parsley
1 tablespoon
Brown Sugar
2 teaspoon
Dijon Mustard
1 unit
Chicken Stock Concentrate
1 teaspoon
Dried Thyme
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
3 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces. Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces.
• Toss carrots on one side of a baking sheet with a large drizzle of oil, salt, and pepper. (For 4 servings, spread carrots out across entire sheet.) • Roast on top rack for 12 minutes (you’ll add more to the sheet then).
• 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 1⁄2 cup potato cooking liquid, then drain. Return potatoes to pot; keep covered off heat until ready to mash in Step 6.
• Pat pork* dry with paper towels and season with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook, turning occasionally, until browned, 4-8 minutes. Remove from heat. • Once carrots have roasted 12 minutes, remove sheet from oven. Transfer pork to opposite side. (For 4 servings, leave carrots roasting; arrange pork on a second sheet and roast on middle rack.) Wipe out pan. • Return sheet to top rack; roast until carrots are browned and pork is cooked through, 10-12 minutes more. Transfer pork to a cutting board.
Swap in chicken* or beef* for pork. Cook chicken until cooked through, 3-5 minutes per side, or cook beef to desired doneness, 4-7 minutes per side. Turn off heat; transfer to a cutting board. (No need to roast!) Wipe out pan.
• 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 pork 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.
Use pan used for chicken or beef here.
• 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.
• Slice pork crosswise. • Divide pork, carrots, and mashed potatoes between plates. Spoon pan sauce over pork and mashed potatoes. Garnish everything with almonds and parsley. Serve.
Slice chicken or beef against the grain.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: The orange-Dijon sauce was a hit, with many praising its savory-sweet balance and refreshing summer taste 🍊.
- Ease of prep: Some found the recipe slightly complicated, but most agreed it was easy to follow with excellent results.
- Suggestions: Consider adding orange zest for stronger citrus flavor; some found the mustard overpowered the orange.
- Portions: A few wished for more carrots and potatoes to balance the meal.
- Texture: The roasted carrots and crunchy almonds added enjoyable contrasts, though some felt the nuts were unnecessary.
Reviews from our home cooks
Really yummy! The sauce was more savory than I expected, but still had a slight sweetness and just a touch of orange flavor! I loved it! I think it was better to have that savoriness rather than super orange or sweet! Yum! I would definitely get this again!
The orange based sauce was delish and a great change of pace from the lemon and lime based recipes that we normally have. Please add this to the U.S.A. rotation!!!
Overall, this was a good meal. However, it felt a little over-complicated at times, and, more importantly, the amount of carrots I got looked absolutely pitiful on the plate. Carrots aren't expensive - skimping just makes me frustrated with HelloFresh and question getting another box, as this has happened more and more in recent years.
The Thyme packer was empty but the sauce tasted fine without it. I probably would have substituted rosemary for it if I had thought about it. Did season the chicken with rosemary before cooking so the sauce may have pick up on some of that since I used the same pan
It didn't need the almonds to make it a good dish. Roasted carrots are really good and the sauce (could have used a bit more) was tasty.
Loved the sauce, the potatoes were a bit bland, the carrots were good as well
Instructions were a little confusing at first, but figured it out. Would have been nice had it actually led with Chicken since that's what it was instead of it being side instructions.
There is no reason that should be as good as it was. Such simple ingredients turned into magic
I really like it, just not enough carrots and potatoes.
I thought I hated cooked carrots. Now I love them.
