German Chicken with Creamy Dijon Sauce
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In honor of the summer games, try this gold medal-winning recipe from HF Germany! You’ll elevate juicy seared pork filets with a velvety Dijon cream sauce that cascades luxuriously over every bite. Serve with golden brown roasted rosemary potatoes and carrots, and sprinkle with herbaceous parsley for a meal that’s fit for weeknights and special occasions too.
Ingredients
9 ounce
Carrots
12 ounce
Potatoes
¼ ounce
Rosemary
10 ounce
Chicken Cutlets
¼ ounce
Parsley
4 ounce
Cream Sauce Base
(Contains: Milk)
2 teaspoon
Dijon Mustard
1 unit
Chicken Stock Concentrate
Not included in your delivery
4 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Dice potatoes into 1⁄2-inch pieces. Finely chop half the chopped rosemary (all for 4 servings).
• Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. • Toss potatoes on empty side of sheet with a large drizzle of oil, rosemary, a pinch of salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes.
• Meanwhile, pat pork* dry with paper towels and season all over 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 all over, 4-8 minutes. Turn off heat; transfer pork to a second baking sheet. Wipe out pan. • Roast on middle rack until pork is cooked through, 10-12 minutes. Transfer to a cutting board.
Swap in chicken* or beef* for pork. Cook chicken until browned and 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. (Skip roasting!) Wipe out pan.
• Meanwhile, roughly chop parsley.
• Once veggies and pork are done roasting, combine cream sauce base, mustard, stock concentrate, 2 TBSP water (4 TBSP for 4 servings), and pepper in pan used for pork over medium-high heat. • Bring to a boil, then reduce to a simmer and cook, whisking constantly, until slightly reduced, 30-60 seconds. TIP: If sauce is too thick, add water 1 tsp at a time until sauce reaches desired consistency.
• Slice pork crosswise. • Divide pork, potatoes, and carrots between plates in separate sections. Spoon sauce over pork and potatoes and sprinkle with parsley. Serve.
Slice chicken or beef against the grain.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy Dijon sauce, calling it delicious and flavorful. Some wanted a stronger mustard taste.
- Ease of prep: Instructions were clear for most, though a few found the cooking times confusing when swapping proteins.
- Suggestions: Consider adding shallots for extra flavor. Some preferred less cream and more Dijon in the sauce.
- Portions: Several noted generous servings of potatoes and carrots, though a few wanted more chicken.
- Pairings: The rosemary potatoes were a hit 🌿. Some suggested adding a green vegetable to round out the meal.
Reviews from our home cooks
This might be one of our very favorites. Love the Cream Sauce. Was a bit confused at first, as the bag with the ingredients didn't have German on it - I thought it got missed from my order, but then I was able to match the ingredients. Loved the potatoes with the rosemary. We will get this again for sure.
YUM!! I am a huge fan of rosemary, so the potatoes were awesome! Plus, the sauce was so great! Rich, creamy, flavorful!! Love sauces made with the cream sauce base! I really like this one (my carrots were too soft/floppy, so I threw them away during prep, so sadly didn't get to have them with the meal, but that's not the recipe's fault)!
The sauce overpowered the chicken. If I cooked it again I would either replace the Dijon mustard with a milder mustard. Or I might try a small dab of butter or cream cheese to mellow the flavor.
A favorite! The sauce is to die for! I wanted to lick the pan!
Originally skeptical that the mustard would dominate the sauce. It was a perfect complement.
Should be a regular recipe (not just with international theme). Very good
This is by far my favorite meal! Love all the flavors, it was delicious!!!
Good flavors. I added shallots for a bit more pop.
Very good. I don't think it needed the parsley and I'm a parsley lover. Maybe Dill
Everything matched really well. Really enjoyed the potatoes on this one.
