Creamy Dill Chicken with Roasted Potatoes and Green Beans

This creamy dill chicken is a true crowd-pleaser, featuring tender pan-seared chicken breasts draped in a luscious herb and Dijon sauce. Paired with crispy roasted potatoes and tender green beans, it’s a complete meal that’s both comforting and elegant.

The sauce is the star here-creamy, tangy and infused with fresh dill. It comes together quickly in the same pan used for the chicken, making cleanup a breeze. Ready in just 30 minutes, this dish is perfect for busy weeknights when you want something special without the fuss.

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Ingredients

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Wash and dry all produce. Pick the dill fronds from the stems and finely chop them. Cut the potatoes into ½-inch cubes.
2. Toss the potatoes on a baking sheet with a drizzle of olive oil, salt and pepper. Roast until crisp and browned, 22-25 minutes, tossing halfway through.
3. Heat a drizzle of olive oil in a large pan over medium heat. Pat the chicken dry with paper towels and season all over with salt and pepper. Cook until no longer pink in the center, 4-6 minutes per side. Remove from pan and let rest.
4. While the chicken cooks, toss the green beans on another baking sheet with a drizzle of olive oil, salt and pepper. Roast until tender, 10-12 minutes.
5. In the same pan used for the chicken, stir together 1 teaspoon of the chopped dill, sour cream, chicken stock concentrate, 1 teaspoon Dijon mustard and 2 tablespoons water over medium heat. Season with salt and pepper. If the sauce seems too thick, add more water, 1 teaspoon at a time, until it reaches a drizzly consistency. Remove from heat.
6. Thinly slice the chicken. Divide the chicken, roasted potatoes and green beans among plates. Drizzle the sauce over everything and garnish with the remaining dill to taste.

Recipe Tips

FAQ

Can I use dried dill instead of fresh?

Yes, you can substitute 1 teaspoon of dried dill for the fresh dill. Add it to the sauce along with the other ingredients.

Can I make this dish dairy-free?

To make it dairy-free, replace the sour cream with a dairy-free alternative like coconut cream or a plant-based sour cream. The sauce may have a slightly different flavor but will still be delicious.

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.