Creamy Dijon Dill Chicken with Roasted Potatoes and Broccoli

This creamy Dijon dill chicken is the ultimate crowd-pleaser. Tender pan-seared chicken cutlets are topped with a luscious herb and mustard sauce, then served alongside crispy roasted potatoes and tender broccoli. It’s a complete meal that feels special enough for company but simple enough for a weeknight.

The sauce is the star here-a velvety blend of sour cream, butter, Dijon mustard and fresh dill that comes together in minutes. Spoon it generously over the chicken and vegetables for a dish that’s both comforting and elegant. Ready in about 30 minutes, this recipe is perfect for busy evenings when you want something delicious without the fuss.

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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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 450°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Cut broccoli into bite-size pieces if necessary. Pick and finely chop fronds from dill.
2. Toss potatoes on a baking sheet 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 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. Turn off heat; 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. Heat pan used for chicken over medium heat. Stir in stock concentrate, 2 TBSP water (4 TBSP for 4 servings) and as much chopped dill and mustard as you like. Remove pan from heat; stir in sour cream and 1 TBSP butter (2 TBSP for 4), scraping up any browned bits from bottom of pan. Season with salt and pepper. TIP: If sauce seems too thick, add more water 1 tsp at a time until it reaches a drizzling consistency.
6. Slice chicken crosswise. Divide chicken, potatoes and broccoli between plates and drizzle with sauce. Garnish with any remaining chopped dill if desired and serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Pound them to an even thickness for even cooking and adjust cooking time as needed.

What can I substitute for sour cream?

Greek yogurt or crème fraîche work well as substitutes. They will provide a similar creamy texture and tangy flavor.

Can I make this dish dairy-free?

To make it dairy-free, use a plant-based butter and dairy-free sour cream or yogurt. The sauce may have a slightly different consistency but will still be delicious.