Creamy Dijon Dill Chicken
Creamy Dijon dill chicken is a rich, comforting dish that combines tender, pan-seared chicken with a velvety sauce made from Dijon mustard, fresh dill, garlic, and cream. The tangy sharpness of the mustard balances beautifully with the herbaceous brightness of dill, creating a flavorful, aromatic sauce that coats each bite. Perfect served over rice, pasta, or mashed potatoes, this recipe is both elegant and easy enough for a weeknight dinner.
Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients
¼ oz fresh dill (fronds picked and finely chopped)
2 Yukon Gold potatoes (cut into 1/2 inch cubes)
4 tbsp sour cream
2 tsp Dijon mustard
2 chicken breasts
½ lb green beans (trimmed)
1 tsp chicken stock concentrate (eg Better Than Bouillon)
Olive oil (for cooking)
Salt & Pepper (to taste)
Directions
Preheat & Prep
Preheat oven to 450°F.
Wash and dry all produce.
Pick and finely chop dill fronds.
Trim green beans.
Cut potatoes into ½-inch cubes.
Roast the Potatoes
Toss potatoes with a drizzle of olive oil and salt.
Spread evenly on a baking sheet.
Roast for 20-25 minutes, tossing halfway through, until crispy.
Cook the Chicken
Heat a drizzle of oil in a large oven-safe pan over medium heat.
Season chicken with salt and pepper.
Sear for 1-2 minutes per side.
Transfer pan to oven and cook for about 6 minutes, until fully cooked.
Roast the Green Beans
Toss green beans with olive oil and salt.
Spread on a baking sheet.
Roast for about 12 minutes, until tender.
Make the Sauce
Remove cooked chicken from pan and set aside, covered with foil to rest.
In the same pan, add:
Sour cream
Dijon mustard
Chicken stock concentrate
1 tsp chopped dill
2 tbsp water
Stir, scraping up browned bits from the pan.
If sauce is too thick, add water 1 tsp at a time until desired consistency.
Season with salt to taste and remove from heat.
Plate & Serve
Slice chicken.
Divide between plates with potatoes and green beans.
Drizzle sauce over the top.
Garnish with remaining dill.
