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Dill-Infused Chicken with Golden Roasted Potatoes and Green Beans

Immerse yourself in the vibrant tanginess of dill as you bite into succulent chicken breast doused in a smooth Dijon and dill cream sauce. The flavorsome combination is paired with fluffy, golden roasted potatoes and crisply roasted green beans. This dish is a delightful symphony of bold and comfort...
3
55 min
TOTAL TIME
668
CALORIES
$3.27
PER SERVING
Dill-Infused Chicken with Golden Roasted Potatoes and Green Beans
Ingredients
10 INGREDIENTS
2 SERVINGS
Sour Cream
4 tbsp sour cream
Unsalted Butter
1 tbsp unsalted butter
Vegetable Oil
2 tbsp vegetable oil
Green Beans
6 oz green beans
Fresh Dill
1/4 oz fresh dill
finely chopped
Chicken Stock Cube
1 cube chicken stock cube
Yukon Gold Potatoes
12 oz yukon gold potatoes
diced into 1/2 inch pieces
Pepper
1 tsp pepper
Chicken Breast Cutlets
10 oz chicken breast cutlets
Dijon Mustard
2 tsp dijon mustard
Directions
11 STEPS
15 min
PREP TIME
40 min
COOK TIME
55 min
TOTAL TIME
1
Preheat your oven to 450 degrees Fahrenheit and adjust the racks to the top and middle positions.
2
Wash and dry thoroughly all the fresh produce: dill, potatoes, and green beans.
3
Pat the chicken breast cutlets dry with paper towels and season each side with half the quantity of pepper.
4
On a baking sheet, toss the diced Yukon Gold Potatoes in 1 tablespoon of vegetable oil and a pinch of pepper. Roast on the top rack for approximately 20 minutes, tossing once after 10 minutes, until golden brown and tender.
5
While the potatoes are roasting, heat 1 tablespoon of vegetable oil in a large pan. Add the seasoned chicken and cook on medium-high heat for 3-5 minutes per side until browned and cooked through. Then, transfer the chicken onto a cutting board to rest.
6
On a second baking sheet, toss the green beans in a drizzle of vegetable oil and a pinch of pepper. Roast on the middle rack for approximately 10 minutes until tender.
7
In the pan used for the chicken, dissolve the chicken stock cube in 1/4 cup of water and bring to a simmer over medium-high heat. This should take about 2 minutes.
8
Reduce heat to low and add half of the chopped dill, sour cream, and Dijon mustard to the pan. Stir until well combined.
9
Take the pan off the heat, add the unsalted butter and any resting juices from the chicken. Season with a pinch of pepper.
10
Slice the cooked chicken into thin slices.
11
Arrange the sliced chicken, roasted potatoes, and green beans onto plates. Drizzle the dill cream sauce over the chicken and garnish with the remaining chopped dill before serving.
Health Info
Macros
41g
CARBS
42g
FAT
30g
PROTEIN
Contains these allergens
MILK
WHEAT