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 paired with crispy roasted potatoes and tender green beans, all brought together by a luscious herb and mustard sauce. The sauce is the star of the show-creamy, tangy and loaded with fresh dill.

Perfect for a weeknight meal, this dish comes together in about 30 minutes. The chicken is cooked to golden perfection, while the vegetables roast in the oven until caramelized. Drizzle everything with the sauce and garnish with extra dill for a restaurant-quality meal at home.

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Ingredients

1.5 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

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

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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 tablespoons water (4 tablespoons for 4 servings) and as much chopped dill and mustard as you like. Remove pan from heat; stir in sour cream and 1 tablespoon butter (2 tablespoons 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 teaspoon 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. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for quicker cooking.

Can I substitute the green beans with another vegetable?

Absolutely! Asparagus, snap peas or even roasted carrots would work well in this dish. Adjust roasting time as needed.

How do I store leftovers?

Store leftover chicken, vegetables and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.