Creamy Dill Chicken with Roasted Potatoes and Green Beans

There’s something magical about a luscious sauce that brings a whole dish together. This creamy dill and Dijon creation does exactly that-draped over tender pan-seared chicken, crispy roasted potatoes and fresh green beans, it transforms simple ingredients into a showstopping meal. Perfect for a busy weeknight yet elegant enough for company, this recipe is all about big flavor with minimal fuss.

The combination of tangy sour cream, fragrant dill and sharp Dijon mustard creates a sauce that’s both rich and bright. Paired with perfectly seasoned chicken and vegetables, every bite is a celebration of texture and taste. Get ready for a dinner that’s creamy, comforting and utterly delicious.

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Ingredients

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C) with racks in the top and middle positions. Wash and dry all produce. Dice the potatoes into ½-inch pieces. Pick the dill fronds and finely chop them.
2. On a baking sheet, toss the diced potatoes with a drizzle of oil, salt and pepper. Roast on the top rack, tossing halfway through, until lightly browned and tender, about 20-25 minutes.
3. While the potatoes roast, pat the chicken cutlets dry with paper towels and season both sides with salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, 3-5 minutes per side. Transfer the chicken to a cutting board and let rest.
4. Meanwhile, on a second baking sheet, toss the green beans with a drizzle of oil, salt and pepper. Roast on the middle rack until tender, 10-12 minutes.
5. In the same skillet used for the chicken, combine the chicken stock concentrate with ¼ cup water (use ⅓ cup if serving 4). Bring to a simmer over medium-high heat, 1-2 minutes. Reduce heat to low and whisk in the sour cream, half the chopped dill and Dijon mustard to taste. Turn off the heat. Stir in any juices from the resting chicken and 1 tablespoon butter (2 tablespoons for 4 servings). Season with salt and pepper.
6. Slice the chicken crosswise. Divide the chicken, roasted potatoes and green beans among plates. Drizzle the sauce over everything. Garnish with the remaining chopped dill and 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 cooking.

Can I substitute the sour cream?

Greek yogurt works well as a substitute for sour cream. It will still provide a creamy texture and tangy flavor.

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.