Creamy Dijon Dill Chicken with Roasted Potatoes and Asparagus

This dish is all about the sauce-a creamy, tangy Dijon and dill concoction that elevates simple pan-seared chicken into something truly special. Paired with crispy roasted potatoes and tender asparagus, it’s a complete meal that feels both comforting and elegant.

Perfect for a weeknight dinner or a casual gathering, this recipe comes together quickly with minimal fuss. The sauce comes together in the same pan used for the chicken, picking up all those delicious browned bits for maximum flavor.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with racks in top and middle positions. Wash and dry produce. Dice potatoes into ½-inch pieces. Cut broccoli into bite-size pieces if needed. Finely chop dill fronds. Trim woody ends from asparagus.
2. On a baking sheet, toss potatoes with a drizzle of oil, salt and pepper. Roast on top rack until lightly browned and tender, 20-25 minutes. Swap in asparagus for potatoes; roast 10-12 minutes. (Reserve potatoes for serving.)
3. Meanwhile, 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 to rest.
4. While chicken cooks, toss broccoli on a second baking sheet with oil, salt and pepper. Roast on middle rack until tender, 12-15 minutes.
5. Return the pan used for chicken to 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 browned bits. Season with salt and pepper. If sauce is too thick, add 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.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create cutlets or pound them to an even thickness for even cooking.

Can I substitute the vegetables?

Absolutely. Green beans, zucchini or bell peppers would work well. Adjust roasting times as needed.

How do I store leftovers?

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