Pan-Seared Chicken with Creamy Dijon Dill Sauce and Roasted Potatoes &Amp; Broccoli

There’s something magical about a good sauce-it can transform a simple meal into something truly special. This creamy Dijon dill sauce is exactly that kind of magic. Spooned over tender pan-seared chicken, crispy roasted potatoes and bright broccoli, it brings everything together in a harmonious, flavor-packed dish.

This recipe is designed for busy weeknights when you want a satisfying dinner without spending hours in the kitchen. With just a handful of ingredients and straightforward steps, you’ll have a restaurant-quality meal on the table in no time. The sauce, made with sour cream, Dijon mustard and fresh dill, is the star of the show-creamy, tangy and herbaceous. Serve it up and watch it disappear!

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Ingredients

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 450°F. Wash and dry all produce. Dice potatoes into ½-inch pieces. Cut broccoli florets into bite-size pieces if needed. Pick and 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 both sides with salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board and let 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 skillet used for chicken to medium heat. Add chicken stock concentrate, 2 tablespoons water (4 tablespoons for 4 servings) and as much chopped dill and Dijon mustard as you like. Stir to combine. Remove from heat and stir in sour cream and 1 tablespoon butter (2 tablespoons for 4 servings), scraping up any browned bits from the bottom. Season with salt and pepper. If the sauce is too thick, add water 1 teaspoon at a time until it reaches a drizzling consistency.
6. Slice the chicken crosswise. Divide chicken, roasted potatoes and broccoli among plates. Drizzle with the creamy Dijon dill sauce. Garnish with any remaining chopped dill if desired. Serve immediately. (Chicken is fully cooked when internal temperature reaches 165°F.)

Recipe Tips

FAQ

Can I use dried dill instead of fresh?

Yes, you can substitute 1 teaspoon of dried dill for the fresh dill. Add it along with the mustard and stock concentrate.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water to thin the sauce if needed.

Can I use chicken thighs instead of cutlets?

Absolutely! Boneless, skinless chicken thighs work well. Adjust cooking time as needed-thighs may take a few minutes longer to cook through.