Creamy Dill Chicken with Roasted Potatoes and Green Beans

This dish is all about the sauce: a creamy, herbaceous blend of dill and Dijon mustard that transforms simple pan-seared chicken, roasted potatoes and green beans into a memorable meal. It’s the kind of dinner that feels special enough for company yet easy enough for a busy weeknight.

Juicy chicken cutlets are cooked until golden, then paired with crispy roasted potatoes and tender green beans. The finishing touch is a luscious dill sauce made with sour cream and chicken stock, drizzled generously over everything. Serve it up and watch it disappear!

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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. Adjust oven racks to top and middle positions and preheat to 450°F. Wash and dry all produce. Dice potatoes into ½-inch pieces. Pick and finely chop the dill fronds.
2. Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on the top rack, tossing halfway through, until lightly browned and tender, 20-25 minutes.
3. While potatoes roast, 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, 3-5 minutes per side. Turn off heat; transfer chicken to a cutting board and set aside to rest.
4. While chicken cooks, toss green beans on a second baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on the middle rack until tender, 10-12 minutes.
5. In the same pan used for chicken, combine the stock concentrate and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer over medium-high heat, 1-2 minutes. Reduce heat to low and whisk in sour cream, half the chopped dill and mustard to taste. Turn off heat. Stir in any resting juices from the chicken and 1 tablespoon butter (2 tablespoons for 4 servings). Season with salt and pepper.
6. Slice the chicken crosswise. Divide chicken, potatoes and green beans among plates. Drizzle the sauce over everything. Garnish with the remaining chopped dill as desired.

Recipe Tips

FAQ

Can I use dried dill instead of fresh?

Yes, but use about 1 teaspoon of dried dill for the sauce and adjust to taste. Fresh dill provides a brighter flavor.

Can I substitute the chicken cutlets with chicken breasts?

Absolutely. If using chicken breasts, slice them in half horizontally to create thinner cutlets for even cooking or pound them to an even thickness.

What can I use instead of sour cream?

Greek yogurt or crème fraîche work well as substitutes. The sauce may be slightly tangier.