Pan-Seared Chicken with Creamy Dijon Dill Sauce, Roasted Potatoes and Green Beans

This dish is all about the sauce-a creamy, herbaceous Dijon dill concoction that elevates simple pan-seared chicken into something truly special. Paired with crispy roasted potatoes and tender green beans, it’s a complete meal that feels both comforting and elegant.

The sauce comes together quickly in the same pan used for the chicken, picking up all those delicious browned bits. A touch of sour cream adds richness, while fresh dill and Dijon mustard bring brightness and tang. It’s a crowd-pleasing dinner that’s sure to become a regular in your rotation.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to top and middle positions and preheat to 450°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Pick and finely chop dill fronds.
2. Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on top rack, tossing halfway, until lightly browned and tender, 20-25 minutes.
3. While potatoes roast, pat chicken dry with paper towels; season all over 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, 3-5 minutes per side. Transfer to a cutting board and let rest.
4. While chicken cooks, trim green beans if needed; toss on a second baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on middle rack until tender, 10-12 minutes.
5. In the same pan used for chicken, combine stock concentrate and ¼ cup water (⅓ cup for 4 servings); bring to a simmer over medium-high heat, 1-2 minutes. Reduce heat to low and whisk in sour cream, half the chopped dill and mustard to taste. Turn off heat. Stir in 1 tablespoon butter and any resting juices from chicken. Season with salt and pepper.
6. Slice chicken crosswise. Divide chicken, potatoes and green beans among plates. Drizzle sauce over chicken. Garnish with remaining chopped dill and serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for quicker cooking.

Can I substitute the sour cream?

Greek yogurt works well as a substitute for sour cream. Use plain, full-fat yogurt for the best consistency and flavor.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water to thin the sauce if needed.