---
title: "Chicken Cutlets a l’Orange: Thyme-Scented Mashed Potatoes & Roasted Green Beans"
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/chicken-cutlets-a-lorange-6006fef9fb11b22c7028709f"
servings: 2
prep_time: "10 minutes"
cook_time: "25 minutes"
time_required: "35 minutes"
difficulty: Medium
allergens:
  - Milk
tags:
  - Calorie Smart
  - Sodium Smart
  - Carb Smart
  - French-Inspired
  - Weeknight Dinner
rating: 4.5
rating_count: 7200
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the orange sauce, finding it delicious and not overpowering.
  - theme: Ease of prep
    text: Quick and simple to make, though a few found the sauce tricky to thicken.
image: "https://images.recipes.furrysalamander.com/chicken-cutlets-a-l-orange.avif"
---
Preheat oven to 425 degrees. Wash and dry all produce. Dice @potatoes{1%lb} into ½-inch pieces. Strip @thyme{1%tsp} leaves from stems until you have the needed amount; roughly chop leaves. Save a few remaining thyme sprigs for later. Halve @orange{1%unit}.

Place potatoes and reserved thyme sprigs in a #medium pot{} with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender ~{15%minutes}. Carefully remove and discard thyme sprigs. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot off heat. Mash potatoes with @sour cream{2%tbsp} and 1 TBSP @butter{2%tbsp} until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Keep covered off heat until ready to serve.

While potatoes cook, toss @green beans{8%oz} on a #baking sheet{} with a drizzle of @cooking oil{1%tbsp}, @salt{1%tsp}, and @black pepper{1%tsp}. Roast on top rack until browned and tender ~{12%minutes}.

Meanwhile, pat @chicken cutlets{8%oz} dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a #medium pan{} over medium-high heat. Add chicken and cook until browned and cooked through ~{3%minutes} per side. Turn off heat; transfer to a plate. Wipe out pan.

While chicken cooks, squeeze juice from orange halves into a #small bowl{}. Whisk in @apricot jam{2%tbsp}, @chicken stock concentrate{1%tsp}, chopped thyme, half the @red wine vinegar{2%tbsp}, and 2 TBSP water until smooth. Once chicken is done, return same pan to medium-high heat. Pour in sauce and bring to a simmer; cook until thickened ~{2%minutes}. Turn off heat. Stir in remaining butter and season with salt and pepper. Return chicken to pan and turn a few times to coat.

Divide chicken, mashed potatoes, and roasted green beans between plates. Top chicken with any remaining sauce from pan and serve.