Creamy Dill Chicken with Roasted Potatoes and Green Beans

This creamy dill chicken is the ultimate crowd-pleaser, featuring a luscious herb and Dijon sauce that elevates every bite. Paired with crispy roasted potatoes and tender green beans, it’s a complete meal that feels special yet comes together quickly.

The sauce is the star here-creamy, tangy and loaded with fresh dill. It drapes beautifully over pan-seared chicken cutlets and the roasted vegetables, making every forkful irresistible. Perfect for a busy weeknight or a cozy dinner at home.

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Ingredients

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Adjust racks to top and middle positions. Wash and dry all produce. Dice potatoes into ½-inch pieces. Finely chop dill fronds.
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, until lightly browned and tender, 20-25 minutes.
3. While potatoes roast, pat chicken dry with paper towels; season 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. Transfer to a cutting board and let rest.
4. Toss green beans 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. In the same pan used for chicken, combine stock concentrate and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer over medium-high heat, 1-2 minutes. Reduce heat to low; whisk in sour cream, half the chopped dill and mustard to taste. Turn off heat. Stir in any resting juices from chicken and 1 tablespoon butter. Season with salt and pepper.
6. Slice chicken crosswise. Divide chicken, potatoes and green beans among plates. Drizzle sauce over everything. Garnish with remaining dill.

Recipe Tips

FAQ

Can I use dried dill instead of fresh?

Yes, but fresh dill provides a brighter flavor. Use about 1 teaspoon dried dill as a substitute.

Can I substitute the green beans?

Absolutely! Asparagus or broccoli would work well in place of green beans.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.