Creamy Dijon Dill Chicken with Roasted Potatoes and Broccoli

This creamy Dijon dill chicken is all about the sauce-a luscious, herb-flecked blend that brings together tender pan-seared chicken, crispy roasted potatoes and perfectly charred broccoli. It’s a complete meal that feels special enough for company yet simple enough for a weeknight.

The magic happens when the tangy Dijon and fresh dill meld with sour cream and butter, creating a velvety drizzle that ties every bite together. Serve it up and watch it disappear!

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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

24 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) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions; preheat to 450°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Cut broccoli into bite-size florets. Finely chop dill fronds.
2. On a baking sheet, toss potatoes 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 cutlets dry with paper towels; 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. Transfer 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. 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 Dijon 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. Serve.

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 thinner cutlets or pound them to an even thickness for quicker, more even cooking.

Can I substitute the sour cream?

Plain Greek yogurt works well as a substitute for sour cream. It will still provide creaminess and tang.

How do I reheat leftovers?

Reheat gently in a skillet over medium-low heat with a splash of water or broth to revive the sauce. Alternatively, microwave in short bursts, stirring occasionally.