German Chicken with Creamy Dijon Sauce
Balances protein and fiber while limiting fat, sodium, and added sugar
- Milk
Pan-seared chicken is sliced and draped in a creamy Dijon sauce made with a rich stock concentrate for a German-inspired dinner. Rosemary-roasted potatoes and caramelized carrots round out the plate, with a spoonful of the tangy, velvety sauce over the potatoes tying everything together.
Ingredients
12 ounce
Potatoes
1 unit
Chicken Stock Concentrate
12 ounce
Chicken Cutlets
4 ounce
Cream Sauce Base
(Contains: Milk)
0.13 ounce
Rosemary
9 ounce
Carrot
¼ ounce
Parsley
2 teaspoon
Dijon Mustard
Not included in your delivery
teaspoon (tsp)
Salt
4 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black 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 ½-inch-thick pieces. Dice potatoes into ½-inch pieces. Finely chop half the 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, chopped rosemary, a pinch of salt, and pepper.
Roast on top rack until browned and tender, 20-25 minutes.
Meanwhile, pat chicken* 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 chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer chicken to a cutting board to rest. Wipe out pan.
Meanwhile, roughly chop parsley.
Once veggies and chicken are done roasting, combine cream sauce base, mustard, stock concentrate, 2 TBSP water (4 TBSP for 4 servings), and pepper in pan used for chicken 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 chicken crosswise.
Divide chicken, potatoes, and carrots between plates in separate sections. Spoon sauce over chicken and potatoes and sprinkle with parsley. Serve.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the creamy Dijon sauce, calling it "amazing" and "delicious," though some found it bland and wanted more mustard flavor.
- Ease of prep: Quick and simple to make, but a few noted the veggie prep involved quite a bit of cutting.
- Suggestions: Consider cooking potatoes and carrots longer for better texture; add extra Dijon or herbs to boost sauce flavor 🍲.
- Portions: Several mentioned wanting more carrots; potato quantity was generally sufficient.
- Texture: Some found the chicken juicy and tender, while others noted issues with toughness or strange texture.
Reviews from our home cooks
This was pretty good. Would have liked additional flavor on the potatoes besides rosemary, and additional flavor on the meat besides mustard. Would be great to have a recipe for shoop noodles, a delicious and hearty German dish my grandmother used to make!
We feel the vegetable portions are too small. In this meal, specifically, the carrots. There were enough potatoes, but we would have liked more carrots. The dijon sauce was delicious.
I didn't use all the rosemary because its not my personal taste but that sauce was AMAZING!!!!
Good meal, I felt the sauce was lacking a little and the potatoes and carrots were underdone by the time the chicken was done and rested.
Swapped chicken for pork. The dijon sauce was excellent. Needed more carrots.
Love the chicken in the sauce, but wish the side was Brussel Sprouts it would have made the dish our favorite!!
Delicious! I used all the rosemary on the potatoes instead of half.
We swapped the pork for chicken. Very tasty sauce and love the veggies options.
Easy to make. Sauces are always tasty and a nice addition
LOVED this one! The sauce was amazing & it was filling without being heavy.
