Creamy Dill Chicken with Roasted Potatoes and Asparagus

This dish is all about the sauce-a creamy, tangy blend of dill and Dijon that transforms simple pan-seared chicken, crispy roasted potatoes and tender asparagus into a memorable meal. It’s the kind of dinner that feels special enough for company yet easy enough for a weeknight.

With just a handful of ingredients and minimal prep, you’ll have a beautifully plated dinner that’s sure to impress. The sauce comes together in minutes using the same pan you cooked the chicken in, making cleanup a breeze.

Log in to save recipes and build weekly shopping lists.

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 Cooking 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 oven to 450°F (230°C). Adjust racks to top and middle positions. Wash and dry all produce. Dice potatoes into ½-inch pieces. Trim and discard woody bottom ends from asparagus. Pick and finely chop dill fronds.
2. Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on top rack until lightly browned and tender, 20-25 minutes.
3. Meanwhile, pat chicken 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, 3-5 minutes per side. Transfer chicken to a cutting board to rest; keep pan handy.
4. While chicken cooks, toss asparagus on a second baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on middle rack until tender, 10-12 minutes.
5. Heat the same pan used for chicken over medium heat. Stir in stock concentrate, 2 tablespoons water (4 tablespoons for 4 servings) and as much chopped dill and mustard as you like. Remove from heat; stir in 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 sauce is too thick, add water 1 teaspoon at a time until drizzling consistency.
6. Slice chicken crosswise. Divide chicken, potatoes and asparagus between plates. Drizzle sauce over chicken. Garnish with remaining chopped dill to taste.

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 uniform cooking and adjust cooking time as needed.

Can I prepare this dish ahead of time?

The components can be made ahead: roast potatoes and asparagus, cook chicken and prepare sauce. Reheat gently before serving, adding a splash of water to the sauce if needed.

What can I substitute for dill?

Fresh tarragon or parsley can be used instead of dill for a different herbal note. Start with a smaller amount and adjust to taste.