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

This dish is all about the sauce: a creamy, herbaceous blend of dill and Dijon mustard 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 sophisticated.

Ready in just 30 minutes, this recipe is perfect for busy weeknights when you want a homemade dinner that looks and tastes like you spent hours in the kitchen. The combination of tangy sour cream, sharp Dijon and fresh dill creates a sauce that’s irresistible over the juicy chicken and vegetables.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView 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

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Wash and dry the potatoes, then cut them into 1/2-inch wedges. Trim the ends off the green beans.
2. On a baking sheet, toss the potato wedges with a drizzle of cooking oil, salt and pepper. Spread in a single layer and roast for 15 minutes.
3. While potatoes roast, pat the chicken cutlets dry with paper towels and season both sides with salt and pepper.
4. Heat a large skillet over medium-high heat and add the remaining cooking oil. Once hot, add the chicken cutlets and cook until golden brown and cooked through, about 3-4 minutes per side. Transfer to a plate and tent with foil.
5. After the potatoes have roasted for 15 minutes, add the green beans to the baking sheet, toss with the potatoes and continue roasting for another 10-12 minutes, until potatoes are tender and golden.
6. While vegetables finish roasting, make the sauce. In the same skillet used for chicken, melt the butter over medium heat. Add the chicken stock concentrate, Dijon mustard and 1/4 cup water. Whisk and bring to a simmer.
7. Reduce heat to low and stir in the sour cream until smooth. Finely chop the dill (stems and all) and stir most of it into the sauce, reserving a pinch for garnish. Season with salt and pepper to taste.
8. Slice the chicken cutlets against the grain. Divide the roasted potatoes and green beans among plates, top with sliced chicken and drizzle generously with the creamy dill sauce. Garnish with remaining dill. Serve immediately.

Recipe Tips

FAQ

Can I use dried dill instead of fresh?

Yes, you can substitute 1 teaspoon of dried dill for the fresh dill. Add it along with the sour cream so it can rehydrate.

What can I use instead of sour cream?

Greek yogurt or crème fraîche work well as substitutes for sour cream. They will provide a similar tangy creaminess.

Can I make this dish ahead of time?

The components can be prepared ahead: roast the vegetables and cook the chicken, then store separately. Reheat gently and make the sauce fresh just before serving for best results.