Creamy Dijon Dill Chicken with Roasted Potatoes and Green Beans

This creamy Dijon dill chicken is all about the sauce. A tangy, herbaceous blend of sour cream, Dijon mustard and fresh dill drapes over perfectly pan-seared chicken, roasted potatoes and tender green beans. It’s a crowd-pleasing dinner that feels special but comes together quickly.

With increased portion sizes and upgraded ingredients, this recipe delivers more protein and flavor than ever. The creamy sauce is the star, but the crispy roasted potatoes and bright green beans make it a complete, satisfying meal. Get ready for a sauce celebration!

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

ounce Green BeansView 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

18 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 top and middle positions. Wash and dry produce. Dice potatoes into ½-inch pieces. Pick and finely chop dill fronds.
2. Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on top rack, tossing halfway, until lightly browned and tender, 20-25 minutes.
3. While potatoes roast, pat chicken 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; wipe out pan.
4. While chicken cooks, trim green beans if needed; toss on a second baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on middle rack until tender, 10-12 minutes.
5. In the same pan, combine stock concentrate and ⅓ cup water; bring to a simmer over medium-high heat, 1-2 minutes. Reduce heat to low; whisk in sour cream, mustard and half the chopped dill. Turn off heat. Stir in 1 tbsp butter and any resting juices from chicken. Season with salt and pepper if desired.
6. Slice chicken crosswise. Divide chicken, potatoes and green beans among plates. Drizzle sauce over chicken. Garnish with remaining dill and serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness for even cooking. Adjust cooking time accordingly.

Can I substitute the green beans with another vegetable?

Absolutely. Asparagus or broccoli would work well. Adjust roasting time as needed.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.