Creamy Dill Chicken with Roasted Purple Potatoes and Asparagus

This creamy dill chicken is all about the sauce-a luscious, herb-infused blend of sour cream, Dijon mustard and fresh dill that drapes over perfectly seared chicken, roasted purple potatoes and tender asparagus. It’s a crowd-pleasing dinner that feels special but comes together quickly.

The vibrant purple potatoes add a beautiful pop of color, while the asparagus brings a fresh, springtime crunch. Every bite is coated in that dreamy, tangy cream sauce. Ready to impress? Let’s cook!

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Ingredients

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

12 ounce Purple PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Wash and dry the purple potatoes, then cut them into 1/2-inch wedges. Trim the woody ends off the asparagus.
2. Toss the potato wedges with a drizzle of oil, salt and pepper. Spread them in a single layer on a baking sheet. Roast for 15 minutes.
3. While the potatoes roast, pat the chicken cutlets dry and season both sides with salt and pepper. Finely chop the dill.
4. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 4-5 minutes per side. Transfer to a plate and tent with foil.
5. After the potatoes have roasted for 15 minutes, add the asparagus to the same baking sheet, drizzle with oil and season with salt and pepper. Roast for another 10-12 minutes, until the potatoes are tender and the asparagus is crisp-tender.
6. In the same skillet used for chicken, melt the butter over medium heat. Stir in the chicken stock concentrate, Dijon mustard and 1/4 cup water. Bring to a simmer, scraping up any browned bits.
7. Reduce heat to low and stir in the sour cream and half the chopped dill. Simmer for 1-2 minutes until slightly thickened. Season with salt and pepper to taste.
8. Slice the chicken and serve over the roasted potatoes and asparagus. Spoon the creamy dill sauce over the top and garnish with remaining dill.

Recipe Tips

FAQ

Can I use regular potatoes instead of purple?

Yes, any waxy potato like Yukon Gold or red potatoes will work well.

What can I substitute for sour cream?

Greek yogurt is a great substitute for sour cream in this sauce.

Can I make this dish ahead of time?

The sauce is best fresh, but you can prep the vegetables and chicken in advance.