Creamy Dijon Dill Chicken with Roasted Potatoes and Asparagus

This creamy Dijon dill chicken is the ultimate crowd-pleaser. Pan-seared chicken cutlets are topped with a rich, herbaceous sauce made with sour cream, Dijon mustard and fresh dill. Served alongside roasted potatoes and tender asparagus, it’s a complete meal that feels special but comes together quickly.

The sauce is the star here-creamy, tangy and full of flavor. It comes together in minutes using the same pan you cooked the chicken in, so you get all those delicious browned bits incorporated. Whether you’re cooking for family or guests, this dish is sure to impress.

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) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with racks in the top and middle positions. Wash and dry produce. Dice potatoes into ½-inch pieces. Cut broccoli into bite-size pieces if needed. Finely chop the dill fronds.
2. On a baking sheet, toss potatoes with a drizzle of oil and a pinch of salt and pepper. Roast on the top rack until lightly browned and tender, 20-25 minutes.
3. Meanwhile, pat chicken cutlets 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, 5-7 minutes per side. Transfer chicken to a cutting board to rest.
4. While chicken cooks, toss broccoli on a second baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on the middle rack until tender, 12-15 minutes.
5. Return the pan used for chicken to 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 any browned bits from the pan. Season with salt and pepper. If the sauce seems 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 and garnish with remaining chopped dill if desired. 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 asparagus with another vegetable?

Absolutely. Green beans, snap peas or zucchini would work well. Adjust roasting time as needed.

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.