Creamy Dill Chicken
with Roasted Potatoes & Broccoli
- 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 spooned across pan-seared chicken, roasted potatoes, and broccoli? No one, we say. At least not anyone we’ve met. So get ready for the creamiest, most show stopping sauce celebration you have experienced yet.
Ingredients
¼ ounce
Dill
12 ounce
Yukon Gold Potatoes
10 ounce
Chicken Cutlets
8 ounce
Broccoli Florets
2 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Chicken Stock Concentrate
2 teaspoon
Dijon Mustard
Not included in your delivery
1 tablespoon
Cooking Oil
Salt
Pepper
1 tablespoon
Butter
(Contains: Milk)
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. Cut broccoli florets into bite-size pieces if necessary. 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 and 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.
• While chicken cooks, toss broccoli on a second baking sheet with a drizzle of oil and a pinch of salt and pepper. • Roast on middle rack until tender, 12-15 minutes.
• 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. • 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. 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 broccoli between plates. Drizzle sauce over everything. Garnish with any remaining chopped dill if desired and serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the creamy dill sauce, calling it "delectable" and "amazing"; some found it too salty or overpowering.
- Ease of prep: Customers appreciated how quick and simple this meal was to prepare, with easy-to-follow instructions.
- Suggestions: Consider adding more sauce ingredients; some recommend steaming the broccoli instead of roasting for better results.
- Portions: Several mentioned the chicken portions were small; some wished for more vegetables, especially broccoli.
- Leftovers: The dill sauce reportedly tastes great on eggs or salad the next day 🍳.
Reviews from our home cooks
Simple and really good. I never roasted broccoli before, usually just steam it, and I like it. I love the sauce because I just love dill anyway but it paired nicely with the potatoes and broccoli. I would like to know if there is a way to add a bit of acid to the sauce. Maybe a bit of lemon juice. Was afraid to try because I didn't want the sour cream to curdle. Overall, I would totally order again. Very pleased.
While my hubby is not a huge dill fan, the roasted potatoes and (steamed) broccoli were tasty. I baked the chicken with a light panko mixture as is our preference. All in all, this recipe is a consistent choice for us. Thank you!
I enjoyed this recipe, even though the idea of dill chicken was a little odd. I kept the broccoli fresh and roasted some carrots with the potatoes. It was definitely a good meal. A couple of the chicken cutlets were pretty small, but otherwise great meal!
There's really no big secret to this dish but it taste great. The creamy dill sauce makes all the difference! I steamed my broccoli instead of roasting, just my preference. The sauce tasted so good on the broccoli and potatoes too.
The creamy dill sauce was so flavorful and delicious. The broccoli is always a fan favorite in our house. So good. Chicken was cooked perfectly, melted right in my mouth. I will be making/ordering this one again.
Never thought I would love the dill. It was so light and cream. I put the sauce on all of it! This is the 1st recipe that did not come all together at the same time Chicken was done way before the vegetables. Next time, we will start the chicken later. There will be a next time!!
A classic dish, and very tasty. I roasted the broccoli and potatoes a little longer than usual so they were crispy- so good. The chicken turned out well, and the sauce was flavorful. I only wish there was more sauce, but I just added some of my own.
We give this one 2 stars because the potatoes, broccoli and dill sauce were tasty, but the chicken was very rubbery and had an odd texture. We were unable to eat it. Luck of the draw. :)
The dill sauce was amazing. I used half the mustard because I wasnt sure if the kids would like it. Turned out perfect. The broccoli was really fresh and roasting was easy and delicious.
I'm not a big mustard fan but the included amount was just right. We've found that just a VERY light sprinkle of cayenne pepper on the broccoli before roasting does wonders! This was my first time using this much dill so I was nervous but it turned out very nicely using most in the sauce and the rest for garnish.
