topBanner
Creamy Dill Chicken

Creamy Dill Chicken

with Roasted Potatoes & Asparagus

Read more

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.

Tags:Calorie SmartCarb Smart
Allergens:Milk

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

Total Time30 minutes
Prep Time5 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

¼ ounce

Dill

12 ounce

Yukon Gold Potatoes

10 ounce

Chicken Cutlets

6 ounce

Asparagus

2 tablespoon

Sour Cream

(ContainsMilk)

1 unit

Chicken Stock Concentrate

2 teaspoon

Dijon Mustard

Not included in your delivery

1 tablespoon

Cooking Oil

Salt

Pepper

1 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories470 kcal
Fat21 g
Saturated Fat7 g
Carbohydrate33 g
Sugar5 g
Dietary Fiber6 g
Protein37 g
Cholesterol130 mg
Sodium440 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
download icondownload icon
1

• 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.

2

• 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.

3

• 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.)

4

• 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.

5

• 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 the rest 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.

6

• 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.