Creamy Dijon Dill Chicken
with Roasted Potatoes & Brussels Sprouts
- Milk
Now with more chicken! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER. 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
1.5 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potatoes
8 ounce
Brussels Sprouts
1 unit
Chicken Stock Concentrate
unit
Broccoli
12 ounce
Chicken Cutlets
2 teaspoon
Dijon Mustard
¼ ounce
Dill
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Butter
(Contains: Milk)
1 tablespoon (tbsp)
Cooking Oil
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 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, 5-7 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: The Dijon sauce is a standout, with many calling it "amazing" and "chef's kiss" 👨🍳. Some found the dish delicious and flavorful overall.
- Ease of prep: Generally simple and fast to make, though a few had trouble with timing and sauce consistency.
- Suggestions: Consider grilling the chicken for variety. Try this recipe with fish for a tasty alternative.
- Portions: Some found there wasn't enough sauce; others appreciated the increased chicken portions.
- Texture: For crispier results, experiment with different ways to roast the potatoes.
Reviews from our home cooks
This is consistently delicious and an easy meal. Chicken portions have increased which we are grateful for.
This meal is so good. I love the flavor of it. That sauce is amazing. So easy and fast to make.
This one was ok, but a little harder to manage the timing on everything. And the sauce was difficult to do properly (we ended up with too little, and a little burned.)
Delicious! Maybe find a way to make potatoes more crispy
Simple and delicious. It's almost annoying how good these are.
I like this one. Think it might be good with fish too.
The dill arrived spoiled; used dried dill as a substitute. The rest of the recipe was fresh and flavorful.
