Creamy Dill Chicken with Roasted Potatoes and Broccoli

There’s something magical about a sauce that ties a whole meal together. This creamy dill and Dijon sauce is exactly that-rich, tangy and herb-fresh, it transforms simple pan-seared chicken, crispy roasted potatoes and tender broccoli into a dinner that feels special any night of the week.

Whether you’re cooking for family or just treating yourself, this recipe delivers big flavor with minimal fuss. The chicken cutlets cook quickly, the vegetables roast alongside and the sauce comes together in the same skillet. It’s a complete meal that’s as convenient as it is delicious.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Wash and dry the potatoes, then cut them into 1/2-inch wedges. Toss with a drizzle of cooking oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, until golden and tender.
2. While potatoes roast, cut the broccoli into small florets. Set aside.
3. Pat the chicken cutlets dry with paper towels and season both sides with salt and pepper.
4. Heat 1 tablespoon cooking oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 4-5 minutes per side. Transfer to a plate and cover loosely to keep warm.
5. Reduce the heat to medium. Add 1 tablespoon butter to the skillet. Once melted, stir in the chicken stock concentrate, Dijon mustard and 1/4 cup water. Bring to a simmer, scraping up any browned bits from the pan.
6. Stir in the sour cream and half the dill (finely chopped). Cook for 1-2 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
7. Add the broccoli to the potato baking sheet during the last 10 minutes of roasting or steam/boil until tender-crisp.
8. Serve the chicken with roasted potatoes and broccoli and spoon the creamy dill sauce over everything. Garnish with remaining dill.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but slice them in half horizontally to create thinner pieces or pound them to an even thickness for quicker cooking.

What can I substitute for sour cream?

Greek yogurt works well as a substitute for sour cream in this sauce.

Can I make this dish dairy-free?

You can use a dairy-free sour cream alternative and substitute the butter with olive oil or a plant-based butter.