Creamy Dijon Dill Chicken with Roasted Potatoes and Green Beans

This creamy Dijon dill chicken is the ultimate weeknight dinner. Tender pan-seared chicken cutlets are smothered in a velvety sauce made with sour cream, Dijon mustard and fresh dill. Served alongside crispy roasted potatoes and tender green beans, this meal is as balanced as it is delicious.

The sauce is the star here-tangy, herby and incredibly easy to whip up. With just a handful of ingredients and about 30 minutes, you can have a restaurant-quality dinner on the table. Perfect for those nights when you want something comforting yet light.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView 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 the 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. Meanwhile, pat chicken cutlets 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 and let rest. Wipe out the 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 used for chicken, combine chicken stock concentrate and ⅓ cup water (½ cup for 4 servings). Bring to a simmer over medium-high heat, 1-2 minutes. Reduce heat to low and whisk in sour cream, Dijon mustard and half the chopped dill. Turn off heat. Stir in 1 tablespoon butter and any resting juices from the chicken. Season with salt and pepper to taste.
6. Slice chicken crosswise. Divide chicken, potatoes and green beans among plates. Drizzle sauce over chicken. Garnish with remaining chopped dill and serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Just pound them to an even thickness or slice them in half horizontally so they cook evenly and quickly.

Can I substitute the sour cream?

Greek yogurt works well as a substitute for sour cream. It will still give a creamy texture and tangy flavor.

How do I store leftovers?

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