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 every bite. Paired with crispy roasted potatoes and tender green beans, it’s a complete meal that feels special but comes together easily.

Perfect for a weeknight dinner, this dish delivers big flavor with minimal fuss. The chicken is pan-seared until golden, then rested before being drizzled with the herbaceous sauce. Serve it all together for a plate that’s as beautiful as it is delicious.

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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 Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F (232°C). Wash and dry all produce. Pick dill fronds and finely chop; discard stems. Cut potatoes into ½-inch cubes.
2. Toss potatoes on a baking sheet with a drizzle of oil, salt and pepper. Roast until tender and lightly browned, 22-25 minutes, tossing halfway.
3. Heat a drizzle of oil in a large pan over medium heat. Pat chicken dry and season with salt and pepper. Cook until no longer pink in center, 4-6 minutes per side. Remove chicken and set aside to rest. Remove pan from heat.
4. While chicken cooks, toss green beans on another baking sheet with oil, salt and pepper. Roast until tender, 10-12 minutes.
5. Off heat, add 1 tsp dill, sour cream, chicken stock concentrate, 1 tsp Dijon mustard and 2 tbsp water to the pan used for chicken. Stir, scraping up browned bits. Season with salt and pepper. If sauce is too thick, add water 1 tsp at a time until drizzling consistency.
6. Thinly slice chicken. Divide chicken, potatoes and green beans among plates. Drizzle sauce over everything and garnish with remaining dill to taste.

Recipe Tips

FAQ

Can I use dried dill instead of fresh?

Fresh dill is recommended for the best flavor, but you can substitute with 1 teaspoon dried dill. Add it to the sauce along with the other ingredients.

What can I substitute for sour cream?

Greek yogurt or crème fraîche can be used in place of sour cream for a similar creamy texture and tang.

How do I store leftovers?

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