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Creamy Dill Chicken

Creamy Dill Chicken

with Roasted Potatoes and Green Beans

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This latest addition to the HelloFresh Recipe Hall of Fame features the key to a crowd-pleasing dinner: sauce! Who could turn down a drizzly, creamy herb and Dijon concoction, especially one that’s draped across pan-seared chicken and roasted potatoes and green beans? No one, we say. At least not anyone that we’ve met yet.

Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

¼ ounce

Dill

12 ounce

Yukon Gold Potatoes

12 ounce

Chicken Breasts

6 ounce

Green Beans

2 tablespoon

Sour Cream

(ContainsMilk)

1 unit

Chicken Stock Concentrate

1 teaspoon

Dijon Mustard

Not included in your delivery

1 tablespoon

Vegetable Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1799 kJ
Calories430 kcal
Fat13 g
Saturated Fat3 g
Carbohydrate35 g
Sugar5 g
Dietary Fiber6 g
Protein45 g
Cholesterol110 mg
Sodium420 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Preheat oven to 450 degrees. Pick fronds from dill; discard stems. Finely chop fronds. Cut potatoes into ½-inch cubes.

2

Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in oven until crisp and browned, 22-25 minutes, tossing halfway through.

3

Heat a drizzle of oil in a large pan over medium heat. Pat chicken dry with a paper towel. Season all over with salt and pepper. Add to pan and cook until no longer pink in center, 4-6 minutes per side. Remove from pan and set aside to rest.

4

While chicken cooks, toss green beans on another baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast in oven until tender, 10-12 minutes

5

Add 1 tsp dill, sour cream, stock concentrate, 1 tsp Dijon mustard (we sent more), and 2 TBSP water to pan used for chicken. Stir to combine. Season with salt and pepper. (TIP: If sauce seems thick add more water, 1 tsp at a time, until it has a drizzly consistency.) Remove pan from heat.

6

Thinly slice chicken, then divide between plates along with potatoes and green beans. Drizzle sauce over everything. Garnish with remaining dill (to taste).