Creamy Dill Chicken with Roasted Potatoes and Green Beans

This creamy dill chicken recipe features tender pan-seared chicken breasts draped in a luscious herb and Dijon sauce. Served alongside crispy roasted potatoes and tender green beans, it’s a complete meal that’s sure to become a family favorite.

The sauce comes together quickly using the same pan, making cleanup a breeze. With fresh dill and a touch of tangy mustard, every bite is packed with flavor. Perfect for a comforting dinner any night of the week.

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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. 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 oil and a pinch of salt and pepper. Roast until crisp and browned, 22-25 minutes, tossing halfway through.
3. Heat a drizzle of oil in a large pan over medium heat. Pat the chicken dry with a paper towel and season all over with salt and pepper. Cook until no longer pink in the center, 4-6 minutes per side. Remove from the pan and let rest.
4. While the chicken cooks, toss the green beans on another baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast until tender, 10-12 minutes.
5. Add 1 teaspoon dill, sour cream, stock concentrate, 1 teaspoon Dijon mustard and 2 tablespoons water to the pan used for the chicken. Stir to combine and season with salt and pepper. If the sauce seems 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, potatoes and green beans among plates. Drizzle the sauce over everything and garnish with remaining dill to taste.

Recipe Tips

FAQ

Can I use dried dill instead of fresh?

Yes, but fresh dill provides a brighter flavor. If using dried, start with 1 teaspoon and adjust to taste.

Can I substitute the green beans with another vegetable?

Absolutely. Asparagus or broccoli would work well. Adjust roasting time as needed.

How do I store leftovers?

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