Creamy Dill Chicken with Roasted Potatoes and Asparagus

This creamy dill chicken is all about the sauce-a velvety blend of sour cream, Dijon mustard and fresh dill that elevates simple pan-seared chicken breasts. Paired with crispy roasted potatoes and tender asparagus, it’s a complete meal that feels special enough for company but easy enough for a weeknight.

The key is building layers of flavor: sear the chicken until golden, then deglaze the pan with a quick sauce that picks up all those delicious browned bits. Roasting the potatoes and asparagus in the oven at the same time keeps everything streamlined. Ready in about 30 minutes, this dish is sure to become a family favorite.

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Ingredients

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

8 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with racks in top and middle positions. Wash and dry all produce. Pick dill fronds from stems; discard stems and finely chop fronds. Cut potatoes into ½-inch cubes. Trim woody ends from asparagus.
2. Toss potatoes on a baking sheet with a large drizzle of oil and a pinch of salt and pepper. Roast on top rack, tossing halfway, until lightly browned and tender, 22-25 minutes.
3. Pat chicken dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; transfer chicken to a plate and let rest.
4. While chicken cooks, toss asparagus on a second baking sheet with a large drizzle of oil and a pinch of salt and pepper. Roast on middle rack until tender, 10-12 minutes.
5. To the same pan (off heat), add sour cream, stock concentrate, 1 teaspoon chopped dill, half the Dijon mustard (use all mustard for 4 servings) and 2 tablespoons water (¼ cup for 4 servings). Stir, scraping up browned bits from pan bottom. Season with salt and pepper. If sauce seems thick, add more water 1 teaspoon at a time until drizzling consistency.
6. Thinly slice chicken crosswise. Divide chicken, potatoes and asparagus among plates. Drizzle sauce over everything. Garnish with remaining chopped dill to taste.

Recipe Tips

FAQ

Can I use dried dill instead of fresh?

Yes, but use about 1 teaspoon dried dill in the sauce and skip the garnish, as dried dill is more potent and less vibrant.

What can I substitute for sour cream?

Greek yogurt works well as a substitute for sour cream. Use plain, full-fat yogurt for best consistency.

How do I store leftovers?

Store chicken, potatoes and asparagus separately from the sauce in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.