Creamy Dijon Dill Chicken with Roasted Potatoes and Green Beans

This creamy Dijon dill chicken is the ultimate crowd-pleasing dinner. Tender pan-seared chicken cutlets are served alongside crispy roasted potatoes and tender green beans, all topped with a luscious dill and Dijon sauce. It’s a flavorful, satisfying meal that comes together in under an hour.

The star of the show is the sauce-a creamy, tangy blend of sour cream, Dijon mustard and fresh dill. Drizzled over the chicken and vegetables, it elevates every bite. This recipe is perfect for a weeknight dinner that feels special without requiring hours in the kitchen.

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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

8 ounce BroccoliView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView 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. 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, tossing halfway through, 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. Turn off heat; transfer to a cutting board. Wipe out pan.
4. While chicken cooks, trim green beans if necessary; 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. Meanwhile, in pan used for chicken, combine stock concentrate and ⅓ cup water; bring to a simmer over medium-high heat, 1-2 minutes. Reduce heat to low and whisk in sour cream, mustard and half the chopped dill. Turn off heat. Stir in 1 TBSP butter and any resting juices from chicken. Taste and season with salt and pepper if desired.
6. Slice chicken crosswise. Divide chicken, potatoes and green beans between plates. Drizzle sauce over chicken. Garnish with as much remaining chopped dill as you like and serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Just adjust cooking time as needed-thicker breasts may take a few minutes longer per side.

Can I substitute the green beans?

Absolutely. Broccoli or asparagus would work well in place of green beans. Adjust roasting time accordingly.

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.