Creamy Dill Chicken with Roasted Potatoes and Green Beans

This dish is all about the sauce: a creamy, herbaceous blend of dill and Dijon mustard that transforms simple pan-seared chicken into something special. Paired with crispy roasted potatoes and tender green beans, it’s a complete meal that’s both comforting and elegant.

Ready in just 30 minutes, this recipe is perfect for busy weeknights when you want a homemade dinner that feels like a treat. The sauce comes together quickly in the same pan used for the chicken, so cleanup is 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

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 Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 450°F. Wash and dry all produce. Pick the dill fronds from the stems and finely chop. Discard stems. Dice the potatoes into ½-inch pieces.
2. Toss the potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on the top rack, tossing halfway through, until lightly browned and tender, 22-25 minutes.
3. While the potatoes roast, pat the chicken 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, 5-7 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 separate 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. To the pan used for the chicken, add the sour cream, stock concentrate, 1 teaspoon dill, 1 teaspoon mustard (you received more) and 2 tablespoons water (¼ cup for 4 servings). Stir off the heat, scraping up any browned bits from the bottom. Season with salt and pepper. If the sauce seems thick, add more water, 1 teaspoon at a time, until it reaches a drizzling consistency.
6. Slice the chicken crosswise. Divide the chicken, potatoes and green beans among plates. Drizzle the sauce over everything. Garnish with as much remaining dill as you like.

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 seasonings.

What can I use instead of sour cream?

Greek yogurt or crème fraîche are good substitutes for sour cream. They will provide a similar tangy creaminess.

Can I prepare this dish ahead of time?

The components can be made ahead: roast the potatoes and green beans, cook the chicken and prepare the sauce. Reheat gently before serving. The sauce may thicken; thin with a splash of water or broth.