HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Dill Chicken
topBanner
Creamy Dill Chicken

Creamy Dill Chicken

with Roasted Potatoes and Green Beans

Read more

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 draped across pan-seared chicken and 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 and your family have experienced yet.

Tags:Gluten-free
Allergens:Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

¼ ounce

Dill

24 ounce

Yukon Gold Potatoes

24 ounce

Chicken Breasts

12 ounce

Green Beans

4 tablespoon

Sour Cream

(ContainsMilk)

2 unit

Chicken Stock Concentrate

2 teaspoon

Dijon Mustard

Not included in your delivery

2 tablespoon

Olive Oil

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1715 kJ
Calories410 kcal
Fat13 g
Saturated Fat3.5 g
Carbohydrate35 g
Sugar5 g
Dietary Fiber6 g
Protein40 g
Cholesterol115 mg
Sodium480 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Wash and dry all produce. Preheat oven to 450 degrees. Pick fronds from dill; discard stems. Finely chop fronds. Cut potatoes into ½-inch cubes.

2

Toss potatoes on a baking sheet with a large drizzle of oil and a pinch of salt and pepper. Roast in oven until crisp and browned, 22-25 minutes, tossing halfway through.

3

Heat a large drizzle of oil in a large pan over medium heat. Pat chicken dry with a paper towel. Season all over with salt and pepper. Add to pan and cook until no longer pink in center, 4-6 minutes per side. Remove chicken from pan and set aside to rest.

4

While chicken cooks, toss green beans on another baking sheet with a large drizzle of oil and a pinch of salt and pepper. Roast in oven until tender, 10-12 minutes.

5

Stir together 1 tsp dill, sour cream, stock concentrates, mustard, and ¼ cup water in pan used for chicken over medium heat. Season with salt and pepper. (TIP: If sauce seems thick, add more water, 1 tsp at a time, until it has a drizzly consistency.) Remove pan from heat.

6

Thinly slice chicken, then divide between plates along with potatoes and green beans. Drizzle sauce over everything. Garnish with remaining dill (to taste—you may want to skip this for the kids).