Creamy Dijon Dill Chicken with Roasted Potatoes and Green Beans

This dish is all about the sauce-a creamy, tangy Dijon and dill mixture that elevates simple pan-seared chicken, roasted potatoes and green beans into a memorable meal. The sauce comes together quickly in the same pan used for the chicken, picking up all those delicious browned bits for extra flavor.

With just a handful of ingredients and about 30 minutes, you can have a restaurant-quality dinner on the table. The potatoes roast until golden and tender, the green beans stay crisp and the chicken is juicy and perfectly seasoned. It’s a complete meal that’s sure to impress.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

16 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Pick and finely chop fronds from dill.
2. Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on top rack, tossing halfway through, until lightly browned and tender, 20-25 minutes.
3. While potatoes roast, pat chicken dry with paper towels; 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, 5-7 minutes per side. Transfer to a cutting board to rest.
4. While chicken cooks, trim green beans if necessary; toss on a second baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on middle rack until tender, 10-12 minutes.
5. Heat pan used for chicken over medium heat. Stir in stock concentrate, 2 TBSP water (4 TBSP for 4 servings) and as much chopped dill and mustard as you like. Remove pan from heat; stir in sour cream and 1 TBSP butter (2 TBSP for 4), scraping up any browned bits from bottom of pan. Season with salt and pepper. TIP: If sauce seems too thick, add more water 1 tsp at a time until it reaches a drizzling consistency.
6. Slice chicken crosswise. Divide chicken, potatoes and green beans between plates. Drizzle sauce over chicken. Garnish with any remaining chopped dill and serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. If they are thick, pound them to an even thickness for even cooking. Adjust cooking time as needed.

Can I make this dairy-free?

You can substitute the sour cream with a dairy-free alternative like coconut cream or a vegan sour cream and use a plant-based butter. The flavor will change slightly but still be delicious.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water if the sauce thickens.