Dijon Dill Chicken with Creamy Pan Sauce and Roasted Green Beans

This Dijon dill chicken recipe brings bistro flavor to your weeknight table. Juicy seared chicken cutlets are smothered in a luscious Dijon-dill pan sauce that’s creamy, tangy and herbaceous. Roasted green beans and your choice of buttery couscous or fluffy rice round out the plate.

We’ve included both couscous and rice options so you can serve whichever you prefer-or mix it up for different tastes at the table. It’s an elegant yet simple dinner that comes together in under 30 minutes.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable RiceView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim green beans if necessary. Pick and roughly chop dill fronds.
2. Add couscous and 1 TBSP butter (2 TBSP for 4 servings) to a small pot over medium-high heat. Cook, stirring, until butter melts and couscous is lightly toasted, 2-3 minutes. Add half the stock concentrates, 1 cup water (2 cups for 4) and a big pinch of salt. Bring to a boil and cook until couscous is tender, 6-8 minutes (drain any excess water if necessary). Keep covered off heat until ready to serve.
3. Meanwhile, toss green beans on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 12-15 minutes.
4. While green beans roast, pat chicken dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side. If chicken browns too quickly, reduce heat to medium. Turn off heat; transfer to a plate. Wipe out pan.
5. Heat the same pan over medium-high heat. Add remaining stock concentrate and ¼ cup water (⅓ cup for 4 servings); bring to a simmer and cook until slightly reduced, 1-2 minutes. Reduce heat to low; whisk in sour cream, half the dill and mustard to taste. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) and any resting juices from chicken. Season with salt and pepper.
6. Massage rice package to separate grains; partially open package. Microwave until warmed through, 90 seconds. Add 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Carefully stir to combine in package.
7. If serving with couscous, fluff with a fork and season with salt and pepper. Slice chicken crosswise. Divide couscous or rice, chicken and green beans between plates. Spoon sauce over chicken and sprinkle with remaining dill and as many chili flakes as you like. Serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Pound them to an even thickness for even cooking and adjust cooking time as needed.

Can I substitute the couscous or rice?

Absolutely. You can use any grain you like, such as quinoa, farro or orzo. Adjust cooking time and liquid according to package directions.

How do I make this dairy-free?

Substitute the butter with a dairy-free alternative and use a dairy-free sour cream or plain yogurt. The sauce will still be creamy and delicious.