Dijon Dill Chicken
Now get 50% more protein per serving in this HelloFresh classic!
- Milk
This dish features the key to a crowd-pleasing dinner: sauce! Who could turn down a drizzly dilly and Dijon concoction, especially one that’s draped across pan-seared chicken, roasted potatoes, and green beans? No one, we say. At least, not anyone we’ve met. So get ready for the creamiest, most showstopping sauce celebration you have experienced yet.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
16 ounce
Green Beans
1 unit
Chicken Stock Concentrate
18 ounce
Chicken Cutlets
2 teaspoon
Dijon Mustard
¼ ounce
Dill
5 unit
Potatoes
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. 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, tossing halfway through, until lightly browned and tender, 20-25 minutes.
While potatoes roast, pat chicken* dry with paper towels; season all over with salt and pepper. TIP: Not sure how much chicken to use? Refer to the “Before you start” section at left for guidance!
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side.
Turn off heat; transfer to a cutting board. Wipe out pan.
While chicken cooks, trim green beans if necessary; toss 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, in pan used for chicken, combine stock concentrate and ⅓ cup water (½ cup for 4 servings); bring to a simmer over medium-high heat, 1-2 minutes.
Reduce heat to low and whisk in sour cream, mustard, and half the chopped dill. Turn off heat.
Stir in 1 TBSP butter (2 TBSP for 4) and any resting juices from chicken. Taste and season with salt and pepper if desired.
Slice chicken crosswise.
Divide chicken, potatoes, and green beans between plates. Drizzle sauce over chicken. Garnish with as much remaining chopped dill as you like and serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The Dijon dill sauce is the star of this dish — creamy, tangy, and delicious poured over chicken and potatoes alike 🍋. A few found the dill a touch overpowering; using half the amount keeps it balanced.
- Ease of prep: Quick and straightforward for most, though the actual cook time often runs longer than 30 minutes; starting the green beans at the halfway point of the potato roast helps everything finish together.
- Suggestions: Make mashed potatoes instead of roasted for a great variation — the sauce works beautifully either way. Check green beans at 10 minutes rather than 12, as they can overcook quickly at 450°F. If the sauce feels too thin, reduce the water slightly when making it.
- Leftovers: Portions are generous and the dish keeps well — several reviewers enjoyed it for lunch the next day.
