Creamy Dijon Dill Chicken with Roasted Potatoes and Broccoli

Indulge in a restaurant-quality meal at home with this creamy Dijon dill chicken. The star of the dish is a velvety sauce made with tangy Dijon mustard, fresh dill and sour cream, which perfectly complements the juicy pan-seared chicken. Served alongside crispy roasted potatoes and tender broccoli, this dinner is both satisfying and elegant.

This recipe is designed for simplicity, using common ingredients and straightforward techniques. The sauce comes together quickly in the same pan used for the chicken, capturing all the savory browned bits for maximum flavor. Whether you’re cooking for family or impressing guests, this dish is sure to become a favorite.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView 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) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 450°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Cut broccoli into bite-size pieces if needed. 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 until lightly browned and tender, 20-25 minutes.
3. Meanwhile, pat chicken dry with paper towels and 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. Turn off heat; transfer chicken to a cutting board to rest.
4. While chicken cooks, toss broccoli on a second baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on middle rack until tender, 12-15 minutes.
5. Heat the same pan used for chicken over medium heat. Stir in stock concentrate, 2 tablespoons water (4 for 4 servings) and as much chopped dill and mustard as you like. Remove from heat; stir in sour cream and 1 tablespoon butter (2 for 4 servings), scraping up any browned bits from bottom of pan. Season with salt and pepper. If sauce is too thick, add more water 1 teaspoon at a time until drizzling consistency.
6. Slice chicken crosswise. Divide chicken, potatoes and broccoli among plates. Drizzle with sauce. Garnish with remaining dill if desired and serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Pound them to an even thickness for even cooking and adjust cooking time as needed.

Can I substitute the dill with another herb?

Fresh dill adds a distinct flavor, but you can substitute with fresh parsley or tarragon for a different but delicious taste.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.