Creamy Dill Trout
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
12 ounce
Potatoes
2 tablespoon
Sour Cream
8 ounce
Broccoli
1 unit
Chicken Stock Concentrate
10 ounce
Chicken Cutlets
2 teaspoon
Dijon Mustard
¼ ounce
Dill
Not included in your delivery
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
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 and drizzle with sauce. 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, finding it delicious on chicken and potatoes; some found it too salty or overpowering.
- Ease of prep: Customers appreciated how quick and easy this meal was to prepare, with simple instructions and minimal hands-on time.
- Suggestions: Consider steaming the broccoli instead of roasting for better texture; some recommend adding lemon for extra flavor.
- Leftovers: The dish keeps well and makes great leftovers for lunch the next day.
- Portions: Several mentioned wanting more sauce or larger chicken portions to fully coat everything.
Reviews from our home cooks
The chicken is so tender. The creamy dill sauce is so yummy and tasty. I cut the potatoes a little differently. The potatoes are always good. The broccoli was a nice side with this meal.
Very easy to prepare. Dill did not survive away time at conference. Mashed the potatoes with the sour cream, mustard, and stock adding a dab of milk and 2 tablespoons of butter. Rest cooked per recipe.
Rather than following your directions exactly, I steamed the broccoli (because I don't especially enjoy roasted broccoli) and cut the potatoes into wedges before roasting them rather than into the small cubes your recipe calls for. The meal was excellent and I think it was more visually appealing than what is on your recipe card. Really enjoyed this one as I prepared it.
I've ordered this before, but tonight I cooked everything perfectly. The potatoes and broccoli were crisp and the chicken was so tender in the mustard/dill sauce. A winner!
The creamy dill sauce was the best part of this recipe. There could have been more broccoli for this recipe but overall it was good.
The creamy dill sauce is delicious and makes the whole meal. I did add some cheddar cheese to the broccoli.
A little too much broccoli, great sauce. Family very pleased. I am microwaving most veggies now, rather than roasting them. You sent way too much dill, cut back to 1/3 of that amount.
This meal was very delicious. This was also my first time cooking with dill and we really enjoyed the unique flavor it brought to the dish!
Dill sauce was very good. Thought 450 degrees was too high for the broccoli - it burned a little bit.
We made this on our fishing trip and added fresh fish with the dill sauce. It was perfect.
