Creamy Dill Chicken with Roasted Potatoes and Green Beans

There’s something magical about a sauce that brings a whole dish together. This creamy dill and Dijon sauce does exactly that-it coats tender pan-seared chicken, crispy roasted potatoes and fresh green beans in a velvety, herbaceous finish. It’s the kind of meal that feels special enough for company but simple enough for a busy weeknight.

With just a handful of ingredients and about 30 minutes, you can have a restaurant-quality dinner on the table. The potatoes roast until golden and tender, the green beans get a quick roast for a slight char and the chicken cooks up juicy and golden. The star of the show is the sauce: a quick blend of sour cream, Dijon mustard, chicken stock and fresh dill that comes together in the same pan. It’s creamy, tangy and bright-and it ties everything together beautifully.

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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 Green BeansView ingredient guideLike ingredientDislike ingredient

4 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 (230°C). Adjust racks to top and middle positions. Wash and dry all produce. Dice the potatoes into ½-inch pieces. Pick and finely chop the dill fronds.
2. On a baking sheet, toss the potatoes with a drizzle of vegetable 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 the potatoes roast, pat the 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 the chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off the heat; transfer the chicken to a cutting board and let rest.
4. While the chicken cooks, toss the green beans 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 the chicken, combine the chicken stock concentrate and ¼ cup water (⅓ cup for 4 servings). Bring to a simmer over medium-high heat, 1-2 minutes. Reduce the heat to low and whisk in the sour cream, half of the chopped dill and Dijon mustard to taste. Turn off the heat. Stir in any resting juices from the chicken and 1 tablespoon butter (2 tablespoons for 4 servings). Season with salt and pepper.
6. Slice the chicken crosswise. Divide the chicken, potatoes and green beans among plates. Drizzle the sauce over everything. Garnish with the remaining chopped dill as desired.

Recipe Tips

FAQ

Can I use dried dill instead of fresh?

Yes, you can substitute dried dill. Use about 1 teaspoon of dried dill for the fresh amount and add it earlier in the cooking process to allow the flavor to bloom.

Can I make this dish dairy-free?

You can try using a dairy-free sour cream alternative and a plant-based butter. The sauce may have a slightly different consistency, but it will still be delicious.

What can I serve instead of green beans?

Asparagus, broccoli or snap peas would all work well. Adjust roasting time as needed.