Creamy Dill Chicken with Roasted Potatoes and Green Beans

There’s something magical about a luscious sauce that brings a whole meal together. This creamy dill and Dijon creation does exactly that-draped over tender pan-seared chicken, crispy roasted potatoes and fresh green beans. It’s the kind of dinner that feels special but comes together easily on a weeknight.

The sauce is the star here: tangy from mustard, rich from sour cream and bright from fresh dill. It ties every bite together, making this a dish you’ll want to add to your regular rotation. Plus, it’s naturally gluten-free, so everyone can enjoy it.

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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 Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 450°F. 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 olive oil and a pinch of salt and pepper. Roast until golden and crispy, about 22-25 minutes, tossing halfway through.
3. While the potatoes roast, heat a large drizzle of olive oil in a large pan over medium heat. Pat the chicken breasts dry with paper towels and season both sides with salt and pepper. Cook until golden and cooked through, 4-6 minutes per side. Transfer the chicken to a plate and let it rest.
4. On a separate baking sheet, toss the green beans with a drizzle of olive oil and a pinch of salt and pepper. Roast until tender, about 10-12 minutes.
5. In the same pan used for the chicken (off the heat), whisk together 1 teaspoon of the chopped dill, sour cream, chicken stock concentrates, Dijon mustard and ¼ cup water. 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 rested chicken. Divide the chicken, roasted potatoes and green beans among plates. Drizzle the creamy dill sauce over everything. Garnish with the remaining chopped dill to taste.

Recipe Tips

FAQ

Can I use dried dill instead of fresh?

Fresh dill is recommended for the best flavor, but if you need a substitute, use about 1 teaspoon of dried dill. Keep in mind the taste will be less vibrant.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water to loosen the sauce if needed.

Can I make this dish dairy-free?

Yes, you can replace the sour cream with a dairy-free alternative like coconut cream or a vegan sour cream. The sauce will still be creamy and delicious.