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 and roasted potatoes and green beans? No one, we say. At least not anyone we’ve met. So get ready for the creamiest, most show-stopping sauce celebration you and your family have experienced yet.
Yukon Gold Potatoes
Chicken Stock Concentrate
Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Pick fronds from dill; discard stems. Finely chop fronds. Cut potatoes into ½-inch cubes.
Toss potatoes on a baking sheet with a large drizzle of oil and a pinch of salt and pepper. Roast in oven until crisp and browned, 22-25 minutes, tossing halfway through.
Heat a large 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 chicken from pan and set aside to rest. Remove pan from heat.
While chicken cooks, toss green beans on another baking sheet with a large drizzle of oil and a pinch of salt and pepper. Roast in oven until tender, 10-12 minutes.
Add 1 tsp dill, sour cream, stock concentrates, mustard, and ¼ cup water to pan used for chicken off heat. Stir, scraping up any browned bits on bottom. Season with salt and pepper. TIP: If sauce seems thick, add more water, 1 tsp at a time, until it has a drizzly consistency.
Thinly slice chicken, then divide between plates along with potatoes and green beans. Drizzle sauce over everything. Garnish with remaining dill (to taste—you may want to skip this for the kids).