Creamy Dijon Dill Chicken
Balances protein and fiber while limiting fat, sodium, and added sugar
- Milk
Specifically designed to be gentle on the stomach and nutrient-dense to support your health goals while on GLP-1 medications, this dish features the key to a crowd-pleasing dinner: sauce! Who could turn down a drizzly herb and Dijon concoction, especially one that’s draped across pan-seared chicken, roasted potatoes, and green beans? No one, we say. At least, not anyone we’ve met. So get ready for the creamiest, most showstopping sauce celebration you have experienced yet.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potatoes
8 ounce
Green Beans
1 unit
Chicken Stock Concentrate
8 ounce
Asparagus
12 ounce
Chicken Cutlets
2 teaspoon
Dijon Mustard
¼ ounce
Dill
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce.
Dice potatoes into ½-inch pieces. Pick and finely chop fronds from dill.
Trim and discard woody bottom ends from asparagus. (Save potatoes for another use.)
Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper.
Roast on top rack, tossing halfway through, until lightly browned and tender, 20-25 minutes.
Swap in asparagus for potatoes; roast 10-12 minutes.
While potatoes roast, pat chicken* dry with paper towels; 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.
Turn off heat; transfer to a cutting board and set aside to rest.
While chicken cooks, trim green beans if necessary; toss on a second baking sheet with a drizzle of oil and a pinch of salt and pepper.
Roast on middle rack until tender, 10-12 minutes.
Meanwhile, in pan used for chicken, combine stock concentrate and ¼ cup water (⅓ cup for 4 servings); bring to a simmer over medium-high heat, 1-2 minutes.
Reduce heat to low and whisk in sour cream, half the chopped dill, and mustard to taste. Turn off heat.
Stir in 1 TBSP butter (2 TBSP for 4) and any resting juices from chicken. Season with salt and pepper.
Slice chicken crosswise.
Divide chicken, potatoes, and green beans between plates. Drizzle sauce over chicken. Garnish with as much remaining chopped dill as you like and serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The dill sauce was a hit, with many praising its deliciousness. Some found the Dijon too strong; consider using less for a milder taste.
- Ease of prep: Generally straightforward to make, though some noted it created quite a few dishes to clean up afterward.
- Suggestions: Try pairing the sauce with salmon for a delightful twist. Consider adding garlic and Parmesan to the green beans for extra flavor.
- Portions: Some diners wanted more sauce or an extra chicken portion for hearty appetites.
- Cooking tips: Potatoes may need extra time to roast; adjust cooking time as needed for tender results.
Reviews from our home cooks
The meal was delicious! Even my picky son ate it and loved it! The only downside was that my carnivore husband could have eaten one more portion of meat.
String beans too chewy. Asparagus a bit woody. But meal very good in general
Creates quite a few dishes. Don't like having to crank up the oven so high.
I cannot even explain in words how much I LOVED this meal
