Creamy Dijon Dill Chicken with Roasted Potatoes and Asparagus

This creamy Dijon dill chicken is the ultimate crowd-pleaser. Tender pan-seared chicken cutlets are smothered in a luscious sauce made with sour cream, Dijon mustard and fresh dill. Served alongside crispy roasted potatoes and tender asparagus, this dish is a complete meal that comes together in under 30 minutes.

The sauce is the star here-creamy, tangy and herbaceous, it coats every bite of chicken and vegetables. Perfect for a busy weeknight or a special dinner, this recipe is sure to become a favorite.

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

6 ounce AsparagusView 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

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions. Preheat oven to 450°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Cut broccoli into bite-size pieces if needed. Finely chop dill fronds.
2. Toss potatoes on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until lightly browned and tender, 20-25 minutes.
3. Meanwhile, pat chicken cutlets dry with paper towels. 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, 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, salt and pepper. Roast on middle rack until tender, 12-15 minutes.
5. Heat the same pan over medium heat. Stir in 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 browned bits. Season with salt and pepper. If sauce is too thick, add water 1 teaspoon at a time until drizzling consistency.
6. Slice chicken crosswise. Divide chicken, potatoes and broccoli among plates. Drizzle with sauce. Garnish with remaining dill if desired. Serve.

Recipe Tips

FAQ

Can I use Greek yogurt instead of sour cream?

Yes, plain Greek yogurt works well as a substitute for sour cream in this sauce.

Can I substitute the asparagus with another vegetable?

Absolutely. Green beans, snap peas or zucchini would be great alternatives.

How do I store leftovers?

Store chicken, vegetables and sauce separately in airtight containers in the refrigerator for up to 3 days.