Pan-Seared Chicken with Creamy Dijon Dill Sauce and Roasted Vegetables

This dish is all about the sauce – a creamy, tangy Dijon dill creation that takes simple pan-seared chicken to the next level. Paired with crispy roasted potatoes and tender green beans, it’s a complete meal that feels special but comes together easily on a weeknight.

The key is building flavor in the pan after cooking the chicken: a quick deglazing with chicken stock, then stirring in sour cream, butter and fresh dill. The result is a silky, herb-flecked sauce that coats every bite. Serve it all on one plate for a satisfying dinner that’s sure to become a favorite.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

ounce Green BeansView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with racks in the top and middle positions. Wash and dry all produce. Dice potatoes into ½-inch pieces. Finely chop the dill fronds.
2. On a baking sheet, toss potatoes with a drizzle of oil, salt and pepper. Roast on the top rack until lightly browned and tender, 20-25 minutes, tossing halfway through.
3. Meanwhile, pat chicken cutlets dry with paper towels and 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, 5-7 minutes per side. Transfer to a cutting board to rest.
4. While chicken cooks, trim green beans if needed. On a second baking sheet, toss green beans with a drizzle of oil, salt and pepper. Roast on the middle rack until tender, 10-12 minutes.
5. Return the pan used for chicken to medium heat. Add the chicken stock concentrate, 2 tablespoons water (4 for 4 servings) and as much chopped dill and Dijon mustard as you like. Stir to combine. Remove pan from heat; stir in sour cream and 1 tablespoon butter (2 for 4 servings), scraping up any browned bits from the bottom. Season with salt and pepper. If the sauce is too thick, add water 1 teaspoon at a time until drizzling consistency.
6. Slice the chicken crosswise. Divide chicken, roasted potatoes and green beans among plates. Drizzle the creamy Dijon dill sauce over the 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. If they are thick, pound them to an even thickness (about ½ inch) for even cooking. Adjust cooking time as needed.

What can I substitute for sour cream?

Greek yogurt or crème fraîche work well as substitutes. Keep in mind that Greek yogurt may be slightly tangier, so adjust the mustard and dill to taste.

Can I make this dish dairy-free?

To make it dairy-free, use a plant-based sour cream and a dairy-free butter or oil. The sauce may be slightly thinner but will still be delicious.