Creamy Dijon Dill Chicken
with Roasted Potatoes & Broccoli
- Milk
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 spooned across pan-seared chicken, roasted potatoes, and broccoli? No one, we say! At least not anyone we’ve met. So get ready for the creamiest, most show-stopping sauce celebration you have experienced yet.
Ingredients
12 ounce
Potatoes
8 ounce
Broccoli Florets
¼ ounce
Dill
10 ounce
Chicken Cutlets
1 unit
Chicken Stock Concentrate
2 teaspoon
Dijon Mustard
1.5 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
Salt
Pepper
1 tablespoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
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. Cut broccoli florets into bite-size pieces if necessary. Pick and finely chop fronds from dill.
• Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. • Roast on top rack until lightly browned and tender, 20-25 minutes.
• Meanwhile, pat chicken* dry with paper towels and 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, 3-5 minutes per side. • Turn off heat; transfer chicken to a cutting board to rest.
• While chicken cooks, toss broccoli on a second baking sheet with a drizzle of oil and a pinch of salt and pepper. • Roast on middle rack until tender, 12-15 minutes.
• Heat pan used for chicken over medium heat. Stir in stock concentrate, 2 TBSP water (4 TBSP for 4 servings), and as much chopped dill and mustard as you like. • Remove pan from heat; stir in sour cream and 1 TBSP butter (2 TBSP for 4), scraping up any browned bits from bottom of pan. Season with salt and pepper. TIP: If sauce seems too thick, add more water 1 tsp at a time until it reaches a drizzling consistency.
• Slice chicken crosswise. • Divide chicken, potatoes, and broccoli between plates and drizzle with sauce. Garnish with any remaining chopped dill if desired and serve.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many love the creamy Dijon dill sauce, calling it "amazing" and "delicious" - though some found it too strong 🍲.
- Ease of prep: Customers appreciate how quick, easy, and straightforward this meal is to prepare.
- Suggestions: Consider adding more sauce; some recommend doubling or tripling the amount for extra flavor.
- Portions: Several noted small broccoli portions; a few wished for more chicken or vegetables overall.
- Texture: Some found the chicken dry or tough; consider adjusting cooking time or method for juicier results.
Reviews from our home cooks
So yummy and easy. The chicken was tender and juicy. The potatoes and broccoli roasted in the oven were delightful. And the creamy Dijon dill sauce was so tasty and added a little umph to the chicken. Have ordered this twice already!
WOWOW! The flavors were off the charts. Easy to cook. The potatoes and broccoli roasted were a delight!! The creamy Dijon dill sauce was tasty and added so much flavor to the chicken. We used 1/2 the dill as it satisfied our tastebuds
Absolutely love this recipe! I added a couple more ingredients to the dill-dijon sauce and my family raved over it! Broccoli is always a hit, chicken was on point and coming from someone who isn't a big potato person, the roasted potatoes were delish! Will definitely make this again!
Quick and easy way to roast potatoes and broccoli, paired with sauteed chicken all drizzled yummy Creamy Dijon Dill sauce was a huge hit!
This is a family favorite. Love the creamy dill sauce and roasted potatoes. The broccoli was an especially generous portion which we appreciated!
This is SO yummy!! I love the Dijon and dill sauce over the chicken and the roasted potatoes and broccoli pair so well with it. Delish!
Moist tender chicken with crisp broccoli and roast potatoes is classic. The fresh tasting mustard sour cream sauce with dill brings this classic to restaurant quality. Kids and adults enjoyed.
I like this recipe, although I boiled and mashed the potatoes instead. Cooking tip for the chicken: I added a finely chopped small shallot to the skillet after browning the chicken on both sides and then added the dijon mustard, chicken stock, a couple squeezes of honey and some white wine. I then added the chicken back to the skillet and cooked the chicken in this sauce while the broccoli roasted and the potatoes cooked. Once done (about 20 - 25 min), I plated the chicken and then added sour cream to the pan sauce to thicken, then portioned over the plated chicken. Very yummy and the chicken was quite tender!
HelloFresh is teaching me that I love fresh dill! Both this meal and the Creamy Dill Pork Tenderloin we had 2 weeks ago knocked me out. I love that flavor - and apparently when combined with Dijon mustard (which neither my wife nor I care for as a stand alone condiment, interestingly). Also enjoyed the potatoes and broccoli but the chicken was the standout here for both of us.
Potatoes and broccoli were pretty bland and not enough of the dijon dill sauce to use on more than just the chicken. Recommendation - More sauce please.
