Creamy Dill Chicken with Roasted Potatoes and Asparagus

There’s something magical about a creamy, herb-flecked sauce that ties a whole meal together. This dish features tender pan-seared chicken cutlets draped in a velvety dill and Dijon sauce, accompanied by crispy roasted Yukon Gold potatoes and bright green asparagus. It’s the kind of dinner that feels special enough for company but simple enough for a busy weeknight.

The sauce is the star here-made with sour cream, chicken stock concentrate, fresh dill and a touch of Dijon mustard. It comes together in minutes and transforms humble ingredients into a restaurant-quality plate. Serve it all together for a complete, satisfying meal that’s sure to become a favorite.

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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 oven to 450°F with racks in top and middle positions. Wash and dry all produce. Pick and finely chop dill fronds. Dice potatoes into ½-inch pieces.
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.
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 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 for 4 servings), scraping up any browned bits. Season with salt and pepper. If sauce seems too thick, add more water 1 teaspoon at a time until drizzling consistency.
6. Slice chicken crosswise. Divide chicken, potatoes and asparagus between plates. Drizzle sauce over everything. Garnish with remaining chopped dill to taste and serve.

Recipe Tips

FAQ

Can I use dried dill instead of fresh?

Fresh dill is recommended for the best flavor, but you can substitute 1 teaspoon of dried dill for the fresh. Add it along with the stock concentrate.

What can I substitute for sour cream?

Greek yogurt or crème fraîche work well as substitutes. Use the same amount and stir in off the heat to prevent curdling.

Can I use chicken breasts instead of cutlets?

Yes, but you’ll need to pound them to an even thickness (about 1/2 inch) so they cook evenly. Adjust cooking time as needed.