This simple chicken dinner brings together golden pan-seared chicken, roasted Yukon Gold potatoes and tender green beans with a tangy herb sauce made right in the skillet.
The sauce is the star: sour cream, Dijon mustard, chicken stock concentrate and fresh dill come together quickly for a creamy finish that tastes bright, savory and weeknight-friendly.
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Recipe details
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Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies. Some ingredient amounts or nutrition values were incomplete, so this is marked as a partial estimate.
Ingredients
Instructions
- Preheat the oven to 450°F. Wash and dry the produce. Pick the dill fronds from the stems, discard the stems and finely chop the fronds. Cut the Yukon Gold potatoes into 1/2-inch cubes.
- Place the potatoes on a baking sheet. Toss with a drizzle of olive oil and a pinch each of salt and pepper. Roast until browned and crisp, 22 to 25 minutes, tossing halfway through.
- Meanwhile, pat the chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of olive 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 to a plate to rest.
- While the chicken cooks, place the green beans on a second baking sheet. Toss with a drizzle of olive oil and a pinch each of salt and pepper. Roast until tender, 10 to 12 minutes.
- Set the pan used for the chicken over medium heat. Stir in 1 teaspoon chopped dill, sour cream, chicken stock concentrate, Dijon mustard and 2 tablespoons water. Season with salt and pepper. If the sauce is too thick to drizzle, stir in more water 1 teaspoon at a time. Remove from the heat.
- Thinly slice the chicken. Divide the chicken, roasted potatoes and green beans between plates. Spoon the Dijon dill sauce over the top and garnish with remaining dill to taste.
Recipe Tips
Cut the potatoes into evenly sized 1/2-inch pieces so they roast at the same rate.
Patting the chicken dry helps it brown better in the pan.
Use the same pan for the sauce after cooking the chicken so the browned bits flavor the creamy Dijon dill sauce.
Add water gradually at the end if the sauce needs loosening; it should be pourable but still creamy.
FAQ
How long does this chicken dinner take?
The recipe is designed to take about 30 minutes from start to finish.
What makes the sauce creamy?
The sauce is made with sour cream, chicken stock concentrate, Dijon mustard, chopped dill and a little water.
How do I know when the chicken is cooked?
Cook the chicken for 4 to 6 minutes per side, until it is no longer pink in the center.
Can I thin the Dijon dill sauce?
Yes. If the sauce is too thick, stir in water 1 teaspoon at a time until it reaches a drizzly consistency.
What vegetables are served with the chicken?
This recipe is served with roasted Yukon Gold potatoes and roasted green beans.
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