Creamy Dijon Dill Chicken with Roasted Potatoes and Green Beans

This dish is all about the sauce: a creamy, tangy Dijon and dill concoction that takes pan-seared chicken to the next level. Paired with crispy roasted potatoes and tender green beans, it’s a complete meal that’s sure to please a crowd.

The best part? It comes together in under an hour with simple ingredients. Whether you’re cooking for family or just treating yourself, this recipe delivers big flavor with minimal fuss.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

16 ounce Green BeansView 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 (230°C) with racks in the top and middle positions. Wash and dry all produce. Dice potatoes into ½-inch pieces. Finely chop the dill fronds.
2. Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on the top rack, tossing halfway through, 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. Transfer to a cutting board and wipe out the pan.
4. 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 the middle rack until tender, 10-12 minutes.
5. In the same pan used for chicken, combine the 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, mustard and half the chopped dill. Turn off heat. Stir in 1 tablespoon butter (2 tablespoons for 4 servings) and any resting juices from the chicken. Season with salt and pepper if desired.
6. Slice the chicken crosswise. Divide chicken, potatoes and green beans among plates. Drizzle the sauce over the chicken. Garnish with the remaining chopped dill and serve.

Recipe Tips

FAQ

Can I use chicken thighs instead of cutlets?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

Can I make this dairy-free?

Substitute sour cream with a dairy-free alternative and use vegan butter or oil. The sauce may be slightly thinner.

How do I store leftovers?

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