Dijon Dill Chicken
Now get 50% more protein per serving in this HelloFresh classic!
Now with more chicken! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER.
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
ounce
Green Beans
12 ounce
Potatoes
6 ounce
Asparagus
1 unit
Chicken Stock Concentrate
18 ounce
Chicken Cutlets
2 teaspoon
Dijon Mustard
¼ ounce
Dill
Not included in your delivery
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
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.
