Mustard Apricot Chicken
with Parmesan Potatoes & Roasted Green Beans
- Milk
Over here, we believe pork is a canvas, and we like to paint it with allllll the flavors. Tonight’s palette: A saucy coating that includes Dijon, apricot jam, and rich chicken stock—because why choose one of these ingredients when you could choose all three? Add to that a side of crispy Parmesan potatoes and tender roasted green beans, and you have yourself a dinner to Remem-brandt (see what we did there?).
Ingredients
10 ounce
Chicken Cutlets
1 unit
Apricot Jam
4 teaspoon
Dijon Mustard
1 tablespoon
Fry Seasoning
1 unit
Chicken Stock Concentrate
3 tablespoon
Parmesan Cheese
(Contains: Milk)
12 ounce
Potatoes
6 ounce
Green Beans
Not included in your delivery
10 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry produce. • Slice potatoes into ¼-inch-thick rounds. • Pat pork dry with paper towels and season all over with half the Fry Seasoning (you’ll use the rest in the next step), salt, and pepper.
Swap in chicken or organic chicken for pork.
• Lightly oil a baking sheet. • In a large bowl, combine potatoes, 2 TBSP oil (¼ cup for 4 servings), remaining Fry Seasoning, and a couple big pinches of salt and pepper; toss until potatoes are completely coated. Arrange potatoes on prepared sheet in clusters (about 6 slightly overlapping slices each). • Roast on middle rack for 10 minutes.
• Meanwhile, toss green beans on a second baking sheet with a drizzle of oil, salt, and pepper; push to one side. • Heat a large drizzle of oil in a medium pan over medium-high heat (use a large pan for 4 servings). Add pork and sear, turning occasionally, until browned all over, 4-8 minutes. • Turn off heat. Transfer pork to empty side of sheet with green beans.
Swap in chicken or organic chicken for pork. Cook until chicken is cooked through, 3-5 minutes per side. Transfer to a cutting board; tent with foil to keep warm.
• Once potatoes have roasted 10 minutes, remove sheet from oven. Sprinkle each cluster with Parmesan. Return to middle rack. • Place sheet with green beans and pork on top rack. • Roast until cheese is lightly browned, potatoes and green beans are tender, and pork is cooked through, 10-12 minutes.
Skip roasting chicken!
• Meanwhile, wipe out pan used for pork and return to medium-high heat. Once hot, pour in ¼ cup water (1⁄3 cup for 4 servings), jam, mustard, and stock concentrate; whisk to combine. Bring to a simmer and cook until thoroughly combined and thickened, 2-4 minutes. • Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
Use pan used for chicken here.
• Let pork rest 5 minutes after roasting, then slice crosswise. • Divide pork, Parmesan potatoes, and green beans between plates. Spoon mustard apricot sauce over pork and serve.
Thinly slice chicken or organic chicken crosswise.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The mustard-apricot sauce is a standout — tangy, well-balanced, and reminiscent of a Carolina-style BBQ sauce to some. 🍲 A few found the mustard flavor dominant and wished the apricot came through more strongly.
- Ease of prep: Most found this straightforward and well-timed, though a few noted the potatoes and green beans needed careful watching to avoid undercooking.
- Suggestions: Skip wiping out the pan after searing the meat — leaving the drippings in gives the apricot sauce a richer, deeper flavor. Add a splash of honey if the sauce tastes too mustardy, and extend the green bean roasting time slightly if you prefer them more tender.
- Leftovers: The dish reheats less impressively the next day, as the protein can overcook; it's best enjoyed fresh.
- Potatoes: The Parmesan-crusted potato clusters were a highlight for many — crispy, flavorful, and a technique several said they'd use again. Consider adding more Parmesan than provided for extra richness.
Reviews from our home cooks
The chicken, apricot sauce, and Parmesan potatoes were delicious. Three notes: 1) We added a splash of balsamic vinegar and dried basil to the bland green beans, which balanced the dish nicely. 2) We didn't wipe out the pan after cooking the meat, giving the sauce extra flavor. 3) We spread the potatoes randomly instead of arranging them. Overall, a really good dish with a few minor tweaks.
I had to get creative with this one. The recipe calls for two racks in your oven as well as two baking sheets, but I only have access to one rack and one baking sheet. So I air fried the green beans and cooked my chicken on the skillet. Despite this, it turned out so good. It's absolutely delicious.
Yummy!! This was a fun way to cook up potatoes to give them some pizzazz! Also, the mustard apricot sauce was so good! It reminded me of a Carolina bbq sauce, and I'm not mad about that!
Those cheesy potatoes were delicious and the mustard-apricot sauce was great - adding that sauce to my recipes!
I'm not sure it would have occurred to me to combine apricot and mustard, but now I have a full-size jar of each on my shopping list! SO DELICIOUS!
Loved this one! Tangy mustard sauce was delicious and unique. Potatoes were fun and yummy.
Tasted great but the timing was a little tricky for the potatoes and green beans.
Not a fan of the sauce. Needs some work. But for the most part, the meal was good. Enjoyed the parmesan potatoes a lot but thought they would be better with more parmesan than the amount supplied.
Not all the green beans lasted, which is sort of to be expected. Portions small, which I guess is usual. I'm glad I could substitute chicken, which was still good with the sweet sauce that was made for pork.
The green bean cooking time needs to be extended. This was not enough time for them to be cooked thoroughly.
