Creamy Dill Chicken with Roasted Potatoes and Green Beans

This creamy dill chicken is all about the sauce-a luscious blend of sour cream, Dijon mustard and fresh dill that coats tender pan-seared chicken breasts. Paired with crispy roasted potatoes and green beans, it’s a complete dinner that feels special yet comes together easily.

The secret to the sauce is deglazing the pan after cooking the chicken, scraping up all those flavorful browned bits. A touch of chicken stock concentrate adds depth, while fresh dill brings brightness. Serve it drizzled over everything for a dish that’s sure to become a weeknight favorite.

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Ingredients

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

24 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F (230°C). Wash and dry all produce. Pick the dill fronds from the stems and finely chop them. Cut the Yukon Gold potatoes into ½-inch cubes.
2. On a baking sheet, toss the potato cubes with a generous drizzle of vegetable oil, salt and pepper. Roast in the oven until crisp and golden brown, 22-25 minutes, tossing halfway through.
3. While the potatoes roast, heat a large drizzle of oil in a large skillet over medium heat. Pat the chicken breasts dry with paper towels and season all over with salt and pepper. Cook until golden and cooked through, 4-6 minutes per side. Transfer the chicken to a plate and set aside to rest. Remove the skillet from the heat.
4. Meanwhile, on another baking sheet, toss the green beans with a generous drizzle of oil, salt and pepper. Roast until tender, 10-12 minutes.
5. To the skillet (off heat), add 1 teaspoon of the chopped dill, sour cream, chicken stock concentrates, Dijon mustard and ¼ cup water. Stir, scraping up any browned bits from the bottom. 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.
6. Thinly slice the chicken. Divide the sliced 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 chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until they reach an internal temperature of 165°F.

What can I substitute for sour cream?

Greek yogurt or crème fraîche are good substitutes. Keep in mind the sauce may be slightly tangier.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.