Creamy Dijon Dill Chicken with Roasted Potatoes and Broccoli

This creamy Dijon dill chicken is the ultimate crowd-pleaser. Tender pan-seared chicken cutlets are topped with a luscious herb and mustard sauce, then served alongside crispy roasted potatoes and tender broccoli. It’s a complete meal that feels special enough for company but easy enough for a weeknight.

The star of the show is the sauce-a velvety blend of sour cream, Dijon mustard, fresh dill and chicken stock. It comes together in minutes and transforms simple ingredients into a memorable dish. Whether you’re looking for a new chicken dinner idea or just want to elevate your weeknight routine, this recipe delivers.

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F with racks in the top and middle positions. Wash and dry all produce. Dice potatoes into ½-inch pieces. Cut broccoli into bite-size pieces if needed. Finely chop the dill fronds.
2. On a baking sheet, toss potatoes with a drizzle of oil and a pinch of salt and pepper. Roast on the top rack until lightly browned and tender, 20-25 minutes.
3. Meanwhile, pat chicken cutlets dry with paper towels and season both sides 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 the middle rack until tender, 12-15 minutes.
5. Return the pan used for chicken to medium heat. Stir in the chicken stock concentrate, 2 tablespoons water (4 tablespoons 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 tablespoons for 4 servings), scraping up any browned bits. Season with salt and pepper. If the sauce is too thick, add water 1 teaspoon at a time until drizzling consistency.
6. Slice the rested chicken crosswise. Divide chicken, potatoes and broccoli among plates. Drizzle with sauce and garnish with remaining chopped dill if desired. Serve immediately.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you’ll need to pound them to an even thickness (about ½ inch) for even cooking. Adjust cooking time as needed.

Can I make the sauce ahead of time?

The sauce is best made fresh, but you can prepare it up to an hour in advance and reheat gently over low heat, adding a splash of water if it thickens.

What can I substitute for sour cream?

Greek yogurt or crème fraîche work well as substitutes. Use plain, full-fat versions for the best consistency.