Creamy Dill Chicken with Roasted Potatoes and Asparagus

There’s something magical about a dish that brings together perfectly cooked chicken, crispy roasted potatoes, and tender asparagus, all tied together with a luscious, herb-infused sauce. This creamy dill chicken recipe does exactly that. The sauce—a dreamy blend of dill, Dijon mustard, sour cream, and butter—elevates every bite, making it a crowd-pleaser you’ll want to make again and again.

Best of all, this meal comes together in about 30 minutes with simple ingredients. The potatoes roast while you sear the chicken and roast the asparagus, so everything finishes at the same time. It’s an easy, elegant dinner that feels special enough for company but simple enough for a busy weeknight.

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Ingredients

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F with racks in the top and middle positions. Wash and dry all produce. Finely chop the dill fronds. Dice the potatoes into ½-inch pieces.
2. On a baking sheet, toss the potatoes with a drizzle of oil and a pinch of salt and pepper. Roast on the top rack until lightly browned and tender, 20–25 minutes.
3. Meanwhile, pat the chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, 3–5 minutes per side. Transfer the chicken to a cutting board to rest.
4. While the chicken cooks, toss the asparagus 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. Return the skillet to medium heat. Stir in the chicken stock concentrate, 2 tablespoons water (use 4 tablespoons for 4 servings), and as much chopped dill and Dijon mustard as you like. Remove from heat and stir in the sour cream and 1 tablespoon butter (2 tablespoons for 4 servings), scraping up any browned bits from the pan. Season with salt and pepper. If the sauce is too thick, add water 1 teaspoon at a time until it reaches a drizzling consistency.
6. Slice the chicken crosswise. Divide the chicken, potatoes, and asparagus among plates. Drizzle the sauce over everything and garnish with remaining chopped dill.

Recipe Tips

FAQ

Can I use dried dill instead of fresh?

Yes, but fresh dill provides a brighter flavor. If using dried, start with 1 teaspoon and adjust to taste.

What can I substitute for sour cream?

Greek yogurt or crème fraîche work well as substitutes for sour cream in this sauce.

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.