Creamy Dijon Dill Chicken with Roasted Potatoes and Green Beans

This creamy Dijon dill chicken is the perfect weeknight dinner that feels special enough for company. Tender pan-seared chicken cutlets are smothered in a luscious sauce made with sour cream, Dijon mustard and fresh dill. Served alongside crispy roasted potatoes and tender green beans, this meal is balanced, flavorful and sure to become a family favorite.

The sauce is the star here-tangy, creamy and packed with dill flavor. It comes together quickly in the same pan used for the chicken, so cleanup is a breeze. Whether you’re looking for a new chicken recipe or just want to impress without stress, this dish delivers.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView 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. While potatoes roast, pat chicken cutlets 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 let rest. Wipe out the pan.
4. While chicken cooks, trim green beans if needed. Toss them 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 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 juices from the rested chicken. Season with salt and pepper to taste.
6. Slice chicken crosswise. Divide chicken, roasted potatoes and green beans among plates. Drizzle the sauce over the 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. Pound them to an even thickness for even cooking or slice them in half horizontally. Adjust cooking time as needed.

What can I substitute for sour cream?

Greek yogurt or crème fraîche work well as substitutes. They will provide a similar tangy creaminess.

Can I make this recipe dairy-free?

To make it dairy-free, use a dairy-free sour cream alternative and substitute the butter with a plant-based butter or oil. The sauce may have a slightly different texture but will still be delicious.