Creamy Dijon Dill Chicken with Roasted Potatoes and Broccoli

This creamy Dijon dill chicken is the perfect weeknight dinner that feels special enough for company. Juicy pan-seared chicken cutlets are topped with a luscious sauce made with sour cream, Dijon mustard and fresh dill. The sauce comes together quickly in the same pan, picking up all those delicious browned bits for maximum flavor.

Alongside the chicken, we have crispy roasted potatoes and tender broccoli. Everything cooks in the oven while you prepare the chicken and sauce, making this a well-rounded meal with minimal fuss. The combination of tangy Dijon, fresh dill and creamy sauce is simply irresistible.

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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

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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

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. Cut broccoli into bite-size pieces if necessary. 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 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 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 broccoli between plates and drizzle with sauce. Garnish with any remaining chopped dill if desired 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 recipe dairy-free?

You can substitute the sour cream with a dairy-free yogurt and use a plant-based butter. The sauce may have a slightly different consistency but will 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 the microwave or on the stovetop, adding a splash of water if the sauce thickens.