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Dilly Chicken

Dilly Chicken

with Creamy Potato Salad

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This weeknight wonder tastes like a bright take on chicken and stuffing, but it's made in about half the time. Served with creamy potato salad, it will quickly turn into a family favourite!

Tags:Family Friendly

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

Preparation Time35 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

1 unit


1.5 tsp

Dijon Mustard


4 tbsp


(ContainsMustard/Moutarde, Egg/Oeuf)

4 tbsp

Italian Breadcrumbs

(ContainsMilk/Lait, Sesame/Sésame, Soy/Soja, Wheat/Blé)

360 g

Red Potato

170 g

Green Beans

7 g


Not included in your delivery

½ tsp


1 tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories680 kcal
Fat35 g
Saturated Fat6 g
Carbohydrate50 g
Sugar7 g
Dietary Fiber9 g
Protein47 g
Cholesterol150 mg
Sodium780 mg
Utensilsarrow down iconarrow down icon
Measuring Spoons
Large Pot
Paper Towel
Shallow Dish
Medium Bowl
Large Non-Stick Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Dill Guide for Step 1 (dbl for 4 ppl): 1 tsp mild, 1/2 tbsp dilly and 1 tbsp extra-dilly! Cut potatoes into 1/2-inch pieces. Trim, then cut green beans into 1-inch pieces. Finely chop 1/2 tbsp dill. (NOTE: Reference dill guide. Half the chopped dill will be used in step 3 and remaining will be used in step 5.) Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.


Add potatoes, 1 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until tender-crisp, 8-10 min. Add green beans. Continue to cook until potatoes and green beans are fork-tender, 1-2 min. Drain, then transfer veggies to a plate. Set aside to cool slightly.


While veggies cook, stir together half the mayo and half the dill in a medium bowl. Add breadcrumbs to a shallow dish. Pat chicken dry with paper towels, then cut lengthwise into 1/2-inch strips. Season with salt and pepper. Coat chicken all over with dill mayo. Working with one piece of chicken at a time, press both sides into breadcrumbs to coat completely. Shake excess breadcrumbs back into the shallow dish. Repeat with remaining chicken. Discard excess breadcrumbs.


Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. Cook, turning pieces over occasionally, until cooked through, 5-6 min.** (TIP: Don't overcrowd your pan! Cook chicken in batches, if needed, using 1 tbsp oil per batch.)


While chicken cooks, whisk together remaining mayo, Dijon, lemon zest, lemon juice, remaining dill and 1/2 tsp sugar (dbl for 4 ppl) in a large bowl. Add potatoes and green beans. Season with salt and pepper, then toss to combine.


Divide creamy potato salad and chicken between plates. Squeeze over a lemon wedge, if desired.