Creamy Dill Chicken with Roasted Potatoes & Asparagus

Name: Creamy Dill Chicken with Roasted Potatoes & Asparagus
Cuisine: Mediterranean
Ingredients: ¼ ounce Dill; 12 ounce Yukon Gold Potatoes; 10 ounce Chicken Cutlets; 6 ounce Asparagus; 2 tablespoon Sour Cream; 1 unit Chicken Stock Concentrate; 2 teaspoon Dijon Mustard; 1 tablespoon Vegetable Oil; Salt; Pepper; 1 tablespoon Butter

6 steps

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, roasted potatoes, and asparagus? No one, we say. At least not anyone we’ve met. So get ready for the creamiest, most showstopping sauce celebration you have experienced yet.

Updated at: Thu, 17 Aug 2023 12:56:15 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories470.2 kcal (24%)

Total Fat21.6 g (31%)

Carbs30.8 g (12%)

Sugars3.3 g (4%)

Protein36.4 g (73%)

Sodium1976.1 mg (99%)

Fiber5.1 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

0.25 ouncedill

12 ounceyukon gold potatoes

10 ouncechicken cutlets

6 ounceasparagus

2 tablespoonsour cream

1 unitchicken stock concentrate

2 teaspoondijon mustard

1 tablespoonvegetable oil

salt

pepper

1 tablespoonbutter

Instructions

Step 1

Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. Pick and finely chop fronds from dill. Dice potatoes into ½-inch pieces.

Step 2

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.

Step 3

Meanwhile, pat chicken* dry with paper towels; 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, 3-5 minutes per side. Turn off heat; transfer chicken to a cutting board to rest.

Step 4

While chicken cooks, toss asparagus on a second baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast on middle rack until tender, 10-12 minutes.

Step 5

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.

Step 6

Slice chicken crosswise. Divide chicken, potatoes, and asparagus between plates. Drizzle sauce over everything. Garnish with as much remaining chopped dill as you like.

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