Pan-Seared Chicken with Dill-Dijon Sour Cream Sauce

This pan-seared chicken dinner gets its flavor from a quick skillet sauce made with sour cream, Dijon mustard, chicken stock concentrate and fresh dill.

Roasted Yukon Gold potatoes and green beans cook in the oven while the chicken sears, making the plate feel complete without a complicated method.

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F and position a rack in the upper part of the oven. Wash and dry the produce.
2. Strip the dill fronds from the stems and finely chop the fronds. Discard the stems. Cut the Yukon Gold potatoes into 1/2-inch cubes.
3. 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.
4. Meanwhile, pat the chicken breasts dry with paper towels and season all over with salt and pepper.
5. 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 the chicken to a cutting board or plate to rest. Remove the pan from the heat, but keep it for the sauce.
6. While the chicken cooks, place the green beans on a second baking sheet. Toss with a drizzle of vegetable oil and a pinch each of salt and pepper. Roast until tender, 10 to 12 minutes.
7. Off the heat, add 1 teaspoon chopped dill, sour cream, chicken stock concentrate, Dijon mustard and 2 tablespoons water to the pan used for the chicken. Stir well, scraping up any browned bits from the bottom of the pan. Season with salt and pepper.
8. If the sauce is too thick to drizzle, stir in more water 1 teaspoon at a time until it loosens.
9. Thinly slice the rested chicken. Divide the chicken, roasted potatoes and green beans between plates. Spoon the dill-Dijon sour cream sauce over the chicken and vegetables, then garnish with remaining dill to taste.

Recipe Tips

FAQ

Can I make the dill-Dijon sauce thinner?

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

When should I cook the green beans?

Start the green beans while the chicken is cooking. They roast quickly and should be tender after 10 to 12 minutes in a 450°F oven.

Why is the sauce made in the chicken pan?

The pan holds browned bits from searing the chicken, which add savory flavor when stirred into the sour cream, Dijon, dill and stock concentrate.

How do I know the chicken is done?

Cook the chicken until it is no longer pink in the center, about 4 to 6 minutes per side, depending on thickness.