Creamy Dill Chicken
with Roasted Potatoes & Asparagus
- 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 draped across pan-seared chicken, roasted potatoes, and asparagus? No one, we say. (At least not anyone we’ve met!) So get ready for the creamiest, most show-stopping sauce celebration you’ve experienced yet.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potatoes
6 ounce
Asparagus
1 unit
Chicken Stock Concentrate
10 ounce
Chicken Cutlets
2 teaspoon
Dijon Mustard
¼ ounce
Dill
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
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. Trim and discard woody bottom ends from asparagus. 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; 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. (Keep pan handy for step 5.)
• While chicken cooks, toss asparagus on a second baking sheet with a drizzle of oil and a pinch of salt and pepper. • Roast on middle rack until tender, 10-12 minutes.
• Meanwhile, 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. (Save a bit of the chopped dill for serving.) • 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, until melted and combined. 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 asparagus between plates. Drizzle pan sauce over chicken. Garnish with any remaining chopped dill to taste and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy dill sauce, calling it "delicious" and "amazing" on both chicken and asparagus 🍲.
- Ease of prep: Customers found this meal quick and easy to prepare, with simple instructions for a delicious result.
- Suggestions: Some recommend adjusting salt to taste; a few added extra herbs or spices for more flavor depth.
- Portions: Several noted the asparagus portion was small, with some receiving only 3-4 spears per person.
- Texture: A few mentioned the chicken was tender and juicy, though some found it occasionally rubbery.
Reviews from our home cooks
Creamy Dill Chicken with Roasted Purple Potatoes & Asparagus was a HUGE hit. The entire dinner came together in minutes and the kids AND adults gobbled it down. I ordered six servings (3 double orders) for our family of six, cooked everything as directed, sliced the chicken and returned it to the pan of sauce to serve. There would have been TONS of leftovers but we all had seconds and thirds because the sauce is BOMB. Like, we dipped the leftover potatoes and asparagus in it too, totally cleaning our plates and every serving dish. The kids (ages 4, 7, 9 and 11) asked if I can order the same box again next week.
OBSESSED with this dish. The creamy dill sauce tastes like a fancy chick-fil-a sauce and the potatoes and asparagus were simple and just right! So happy with our first hello fresh meal. The directions were super quick and easy to follow.
Loved how easy and fast this recipe was for us. We had a rough day, and wanted some comfort food and the simple Chicken with Roasted Potatoes was perfect. We did flip the potatoes 1/2 way through and made them a little crispier because we prefer them that way. Dill sauce was amazing and really pulled it all together.
This was our favorite meal in this week's box and I thought it would place 3rd. The chicken was tender and the dill sauce delicious. I steamed the asparagus instead of roasting, and added onions and mushrooms to the potatoes. NOTE: The recipe said we received 12oz of asparagus but it weighed 8oz before trimming the ends.
I love the dill sauce for the chicken. I could lick the sauce off the plate. The purple potatoes were a nice change of pace from regular potatoes. I've never roasted asparagus before and found I absolutely loved it. This was a great change of pace and I really loved that the vegetable wasn't broccoli or green beans (I'm sick of those).
This recipe was delicious. The ingredients were extremely fresh as always. The purple potatoes were delicious. The chicken cutlets were a great cut of meat and very tasty dill sauce. I just love roasted asparagus. A very enjoyable dinner
The Creamy Dill chicken is wonderfully delicious! I was reluctant about the sauce but once I tasted it on the chicken, I was hooked, line and sinker. The recipe itself is easy to fix. Thanks again for another beautiful meal!
This meal was delicious. The creamy dill sauce truly made the meal! You can actually use one sheet pan instead of two. I used parchment paper, baked the potatoes then added the asparagus on the same sheet. Great meal. Easy to prepare.
The creamy dill sauce over the chicken was excellent. I love the sweetness from the purple fingerling potatoes. After cooking the asparagus per the instructions the texture was odd. All in all it was a very delicious dish.
The chicken and sauce were amazing. Definitely a 4 star rating. The dill was the perfect compliment to the chicken. The potatoes were delicious as always. The asparagus were small and very thin - not as tasty as expected.
