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

This pan-seared chicken dinner keeps things simple while delivering plenty of flavor. Yukon Gold potatoes roast until tender and lightly browned, while green beans cook alongside for an easy vegetable side.

The finishing touch is a quick skillet sauce made with sour cream, Dijon mustard, chicken stock concentrate and fresh dill. Spoon it over the chicken and vegetables for a cozy, herb-filled plate.

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Ingredients

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Move an oven rack to the upper position and preheat the oven to 450°F. 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.
2. Place the potatoes on a baking sheet. Toss with a drizzle of vegetable oil and a pinch each of salt and pepper. Roast until tender and lightly browned, 22 to 25 minutes, tossing halfway through.
3. Meanwhile, pat the chicken breasts dry with a paper towel and season all over with salt and pepper. Heat a 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 to a plate to rest, then remove the pan from the heat.
4. While the chicken cooks, place the green beans on another baking sheet. Toss with a drizzle of vegetable oil and a pinch each of salt and pepper. Roast until tender, 10 to 12 minutes.
5. Make the sauce in the pan used for the chicken, keeping it off the heat. Add 1 teaspoon chopped dill, the sour cream, chicken stock concentrate, Dijon mustard and 2 tablespoons water. Stir well, scraping up any browned bits from the bottom of the pan. Season with salt and pepper.
6. If the sauce is too thick to drizzle, stir in more water 1 teaspoon at a time until it loosens.
7. Thinly slice the chicken. Divide the chicken, roasted potatoes and green beans between plates. Drizzle the Dijon dill sauce over everything and garnish with remaining dill to taste.

Recipe Tips

FAQ

Can I make the Dijon dill sauce thinner?

Yes. Stir in water 1 teaspoon at a time until the sauce has a drizzly consistency.

Should the dill stems be used?

No. Pick off the fronds, discard the stems and finely chop the fronds for the sauce and garnish.

Can the potatoes and green beans roast at the same oven temperature?

Yes. Both are roasted at 450°F, but the potatoes need 22 to 25 minutes while the green beans need only 10 to 12 minutes.