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Creamy Dill Chicken
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Creamy Dill Chicken

Creamy Dill Chicken

with Roasted Potatoes & Broccoli

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.

Tags:
Carb Smart
Calorie Smart
Allergens:
Milk

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

Total Time30 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

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)

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Nutrition Values

/ per serving
Calories490 kcal
Fat21 g
Saturated Fat7 g
Carbohydrate38 g
Sugar5 g
Dietary Fiber7 g
Protein38 g
Cholesterol130 mg
Sodium480 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

Baking Sheet
Large Pan
Paper Towel

Instructions

Prep
1

• 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.

Roast Potatoes
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.

Cook Chicken
3

• 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.

Roast Broccoli
4

• 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.

Make Sauce
5

• 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.

Finish & Serve
6

• Slice chicken crosswise. • Divide chicken, potatoes, and broccoli between plates and drizzle with sauce. Garnish with any remaining chopped dill if desired and serve.