Creamy Dijon Dill Chicken
with Roasted Potatoes & Asparagus
- 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
1.5 tablespoon
Sour Cream
(Contains: Milk)
12 ounce
Potatoes
6 ounce
Asparagus
1 unit
Chicken Stock Concentrate
unit
Broccoli
12 ounce
Chicken Cutlets
2 teaspoon
Dijon Mustard
¼ ounce
Dill
Not included in your delivery
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
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 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, 5-7 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: The creamy dill sauce was a hit, adding incredible flavor to the dish. Some found it citrusy and delicious; others thought it could be a bit salty.
- Ease of prep: Very easy to follow instructions, making this a straightforward and enjoyable cooking experience.
- Suggestions: Adjust mustard carefully to taste. Consider adding extra seasoning to the vegetables for more flavor.
- Leftovers: Most found the portions satisfying, though a few wished for more sauce or larger vegetable servings.
Reviews from our home cooks
I wish the recipe gave a bit more guidance on how much mustard to add instead of "as much as you like". I ended up with way too much and I didn't like it. I can see the recipe being good and I would try it again now that I know better.
Enjoyed this one. The fresh dill made it incredibly flavorful
The sauce was a bit salty; otherwise this is a hit!
The sauce was amazing! My chicken came in two wildly different size pieces and although cooked using the directions was tough.
There was enough food to make it filling. The sauce was yummy, too.
Love the dill, reminds of my grandpa's recipes in Sweden
Didn't love the dill but everything else was great, especially the citrusy sauce
Loved potatoes. Chicken needs more sauce. Why are you stingy with sauces?
