Creamy Dijon Dill Chicken with Roasted Potatoes and Broccoli

This creamy Dijon dill chicken is the ultimate crowd-pleaser, featuring a luscious herb and mustard sauce that brings everything together. Pan-seared chicken cutlets are served alongside roasted potatoes and broccoli, all generously coated in the tangy, creamy sauce.

Perfect for a weeknight dinner, this dish is both satisfying and easy to prepare. The combination of tender chicken, crispy roasted vegetables and the flavorful sauce makes it a meal everyone will love.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Cut the potatoes into 1-inch pieces and place on a baking sheet. Drizzle with oil, season with salt and pepper and toss to coat. Roast for 20-25 minutes until golden and tender.
2. While potatoes roast, cut the broccoli into small florets. In a small bowl, mix the sour cream, chicken stock concentrate, Dijon mustard and half of the dill (finely chopped). Set aside.
3. Season the chicken cutlets with salt and pepper. Heat a large skillet over medium-high heat with a drizzle of oil. Cook the chicken for 3-4 minutes per side, until golden brown and cooked through. Remove from skillet and keep warm.
4. In the same skillet, add the broccoli and a splash of water. Cover and steam for 2-3 minutes until bright green and tender-crisp. Remove broccoli and keep warm.
5. Reduce heat to low. Pour the sour cream mixture into the skillet and stir, scraping up any browned bits. Cook for 1-2 minutes until slightly thickened. Return the chicken to the skillet, turning to coat in the sauce.
6. Serve the chicken and sauce alongside the roasted potatoes and broccoli. Garnish with remaining fresh dill.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them horizontally to create thinner cutlets or pound them to even thickness for even cooking.

Can I substitute the sour cream?

Greek yogurt or crème fraîche can be used as a substitute for sour cream. The sauce may be slightly tangier.

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.