Creamy Dill Chicken with Roasted Potatoes and Asparagus

This creamy dill chicken is all about the sauce-a luscious blend of sour cream, Dijon mustard and fresh dill that coats tender chicken breasts and pairs perfectly with roasted potatoes and asparagus. It’s a simple yet elegant meal that comes together in under 30 minutes.

Perfect for a weeknight dinner or a special occasion, this dish delivers big flavor with minimal effort. The chicken is pan-seared until golden, then simmered in a creamy herb sauce. Serve alongside crispy roasted potatoes and bright green asparagus for a complete, satisfying plate.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 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) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into 1-inch pieces. Trim woody ends from asparagus and cut into 2-inch pieces.
2. Toss potatoes with a drizzle of oil, salt and pepper. Spread on a baking sheet and roast for 15 minutes.
3. Add asparagus to the baking sheet with potatoes, toss gently and roast for another 10 minutes until tender.
4. While vegetables roast, pat chicken cutlets dry and season with salt and pepper on both sides.
5. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and cook until golden brown, about 3-4 minutes per side. Transfer to a plate.
6. Reduce heat to medium. Add butter to the skillet. Once melted, stir in sour cream, Dijon mustard, chicken stock concentrate and 1/4 cup water. Whisk until smooth.
7. Chop dill (reserve a pinch for garnish) and stir into the sauce. Return chicken to the skillet, spoon sauce over and simmer for 2 minutes until heated through.
8. Serve chicken with roasted potatoes and asparagus. Spoon extra sauce over the top and garnish with reserved dill.

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.

What can I substitute for sour cream?

Greek yogurt or crème fraîche can be used in place of sour cream for a similar tangy creaminess.

How do I store leftovers?

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