Creamy Dill Chicken
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Creamy Dill Chicken

Creamy Dill Chicken

with Roasted Potatoes and Green Beans


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.


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

Total Time30 minutes


serving amount

¼ ounce


12 ounce

Yukon Gold Potatoes

12 ounce

Chicken Breasts

6 ounce

Green Beans

2 tablespoon

Sour Cream

(Contains Milk)

1 unit

Chicken Stock Concentrate

1 teaspoon

Dijon Mustard

Not included in your delivery

1 tablespoon

Vegetable Oil




Nutrition Values

/ per serving
Energy (kJ)1883 kJ
Calories450 kcal
Fat15 g
Saturated Fat4 g
Carbohydrate35 g
Sugar6 g
Dietary Fiber6 g
Protein40 g
Cholesterol130 mg
Sodium520 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.


Baking Sheet
Large Pan
Paper Towel



Adjust racks to upper and middle positions and preheat oven to 450 degrees. Wash and dry all produce. Pick fronds from dill; discard stems. Finely chop fronds. Cut potatoes into ½-inch cubes.

Roast Potatoes

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, 22-25 minutes.

Cook Chicken

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 heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; remove chicken from pan and set aside to rest.

Roast Green Beans

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

Make Sauce

Add sour cream, stock concentrate, 1 tsp dill, 1 tsp mustard (we sent more), and 2 TBSP water (¼ cup for 4 servings) to pan used for chicken. Stir off heat, 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 drizzling consistency.

Plate and Serve

Slice chicken crosswise. Divide chicken, potatoes, and green beans between plates. Drizzle sauce over everything. Garnish with remaining dill (to taste).