Creamy Dijon Dill Chicken with Roasted Potatoes and Green Beans

There’s something magical about a silky, herb-flecked sauce that ties a whole meal together. This creamy Dijon dill chicken does exactly that-tender pan-seared cutlets are draped in a tangy, velvety sauce made with sour cream, mustard and fresh dill. Paired with crispy roasted potatoes and tender green beans, it’s a complete dinner that feels special but comes together easily on a weeknight.

The key is building layers of flavor: the chicken gets a golden sear, then the same pan is used to create the sauce, scraping up those delicious browned bits. A quick roast of potatoes and green beans in the oven means you can focus on the stovetop. Finish with a sprinkle of fresh dill and you’ve got a restaurant-quality meal at home.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 450°F. 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. While potatoes roast, 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 to rest.
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 the middle rack until tender, 10-12 minutes.
5. Heat the same pan used for chicken over medium heat. Stir in chicken stock concentrate, 2 tablespoons water (4 for 4 servings) and as much chopped dill and Dijon mustard as you like. Remove pan from heat; stir in sour cream and 1 tablespoon butter (2 for 4 servings), scraping up any browned bits from the bottom. Season with salt and pepper. If the sauce seems too thick, add water 1 teaspoon at a time until it reaches a drizzling consistency.
6. Slice chicken crosswise. Divide chicken, potatoes and green beans among plates. Drizzle sauce over chicken. Garnish with any remaining chopped dill 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 even thickness. Adjust cooking time as needed.

Can I make this dairy-free?

You can substitute the sour cream with a dairy-free yogurt or cashew cream and use a plant-based butter. The sauce may have a slightly different consistency but will still be delicious.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water to loosen the sauce if needed.