Dijon-Dill Skillet Chicken with Roasted Yukon Gold Potatoes and Green Beans

This Dijon-dill skillet chicken is a simple, satisfying dinner built around a bright, creamy pan sauce. Sour cream, Dijon mustard, chicken stock concentrate and fresh dill come together right in the skillet after the chicken cooks, picking up all the savory browned bits.

Serve the sliced chicken with roasted Yukon Gold potatoes and green beans, then spoon the sauce over everything for a balanced plate with plenty of flavor.

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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 Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F and move a rack to the upper position. Wash and dry the produce.
2. Strip the dill fronds from the stems and finely chop the fronds. Discard the stems. Cut the Yukon Gold potatoes into 1/2-inch cubes.
3. Spread the potatoes on a baking sheet. Toss with a large drizzle of vegetable oil, salt and pepper. Roast until browned and crisp, 22 to 25 minutes, tossing halfway through.
4. While the potatoes roast, pat the chicken breasts dry with paper towels and season all over with salt and pepper.
5. Heat a large drizzle of vegetable oil in a large pan over medium heat. Add the chicken and cook until no longer pink in the center, 4 to 6 minutes per side. Transfer the chicken to a cutting board or plate to rest, then remove the pan from the heat.
6. While the chicken cooks, place the green beans on a second baking sheet. Toss with a large drizzle of vegetable oil, salt and pepper. Roast until tender, 10 to 12 minutes.
7. Make the sauce in the pan used for the chicken, keeping it off the heat. Add 1 teaspoon chopped dill, sour cream, chicken stock concentrate, Dijon mustard and 1/4 cup water. Stir well, scraping up the browned bits from the bottom of the pan. Season with salt and pepper.
8. If the sauce is thicker than you like, stir in more water 1 teaspoon at a time until it is easy to drizzle.
9. Thinly slice the rested chicken. Divide the chicken, roasted potatoes and green beans among plates. Drizzle the Dijon-dill sauce over the top and garnish with remaining chopped dill to taste.

Recipe Tips

FAQ

What does the sauce taste like?

The sauce is creamy and tangy from sour cream and Dijon mustard, with fresh herbal flavor from chopped dill and savory depth from chicken stock concentrate.

Can I make the sauce thinner?

Yes. If the sauce is too thick to drizzle, stir in additional water 1 teaspoon at a time until it loosens.

How should the potatoes be cut?

Cut the Yukon Gold potatoes into 1/2-inch cubes so they can roast until crisp and browned.

When are the green beans done?

The green beans are ready when they are tender after roasting, about 10 to 12 minutes in a 450°F oven.

Should the chicken rest before slicing?

Yes. After pan-searing, set the chicken aside to rest before slicing it thinly for serving.