Creamy Dijon Dill Chicken with Roasted Potatoes and Broccoli

There’s something magical about a silky, herb-flecked sauce that ties a whole meal together. This dish features pan-seared chicken cutlets, golden roasted potatoes and tender broccoli, all drizzled with a luscious Dijon dill sauce. The sauce is the star-creamy, tangy and bright with fresh dill-making every bite irresistible.

Whether you’re cooking for family or impressing guests, this recipe is straightforward and rewarding. The chicken cooks quickly in a hot pan, while the vegetables roast to perfection in the oven. In just about 30 minutes, you’ll have a restaurant-quality dinner that feels special without the fuss.

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

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 450°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Cut broccoli into bite-size pieces if needed. Pick and finely chop dill fronds.
2. On a baking sheet, toss potatoes with a drizzle of oil and a pinch of salt and pepper. Roast on 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 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 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 for 4 servings), scraping up any 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 chopped dill if desired. Serve.

Recipe Tips

FAQ

Can I use chicken breast instead of cutlets?

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

What can I substitute for sour cream?

Greek yogurt works well as a substitute for sour cream. It will still provide creaminess and tang.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water to refresh the sauce.