German Chicken with Creamy Dijon Sauce
plus Rosemary Potatoes & Brussels Sprouts
- Milk
Get ready for a hearty dinner inspired by our friends at HelloFresh Germany! You’ll elevate seared pork filets with a velvety Dijon cream sauce that cascades luxuriously over every bite. Serve with golden brown roasted rosemary potatoes and Brussels sprouts, and sprinkle with herbaceous parsley for a meal that’s fit for weeknights and special occasions too.
Ingredients
12 ounce
Chicken Cutlets
12 ounce
Potato
8 ounce
Brussels Sprouts
1 unit
Chicken Stock Concentrate
4 ounce
Cream Sauce Base
(Contains: Milk)
0.13 ounce
Rosemary
¼ ounce
Parsley
2 teaspoon
Dijon Mustard
Not included in your delivery
4 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
Trim and halve Brussels sprouts lengthwise. Dice potatoes into ¼-inch pieces. Finely chop half the rosemary (all for 4 servings).
Toss Brussels sprouts 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, 15-20 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.
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 Brussels sprouts between plates in separate sections. Spoon sauce over pork and potatoes and sprinkle with parsley. Serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The Dijon mustard sauce was a highlight, though some found it mild; consider adding extra herbs for deeper flavor 🍲.
- Ease of prep: A few had trouble with sauce consistency; add butter slowly and adjust thickness with water as needed.
- Suggestions: Roast Brussels sprouts at a lower temperature or for less time to prevent burning. Season chicken well to enhance flavor.
- Portions: Brussels sprouts were small for some; consider adding extra veggies if you're a sprout lover.
Reviews from our home cooks
This is a nice dish. Love brussels sprouts. Sauce was just right.
I love the mustard sauce that goes with the chicken and the brussels sprouts are delicious
Delicious! I made mashed potatoes with rosemary. Everything was amazing
I should remember that chicken breasts are inherently dry and can be challenging at times to season and keep the dry at a minimum
This would have been good but the oven temperature was too high. The Brussels sprouts were almost incinerated within 10 minutes. I had to replace them with a side salad.
I wrecked the sauce on this one because I added the butter too fast I think. Want to try again....
Overall flavor was good. Potatoes in this box had a lot of spots that had to be cut out
What needs to be improved would be the potatoes. They were too soft and throw one away.
Was great tasting, but the recipe had pork as the protein and NO mention of chicken - so wrong recipe.
Was ok, a bit bland. Looks and sounds good. Needs a bit more flavor
