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Creamy Dill Chicken

Creamy Dill Chicken

with Roasted Potatoes and Green Beans

This latest addition to the HelloFresh Recipe Hall of Fame features the key to a crowd-pleasing dinner: sauce! Who could turn down a drizzly, creamy 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 that we’ve met yet.

Allergens:
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

¼ ounce

Dill

12 ounce

Yukon Gold Potatoes

12 ounce

Chicken Breasts

6 ounce

Green Beans

2 tablespoon

Sour Cream

(Contains Milk)

1 unit

Chicken Stock Concentrate

1 teaspoon

Dijon Mustard

Not included in your delivery

1 tablespoon

Vegetable Oil

Salt

Pepper

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Nutrition Values

/ per serving
Energy (kJ)1799 kJ
Calories430 kcal
Fat13 g
Saturated Fat3 g
Carbohydrate35 g
Sugar5 g
Dietary Fiber6 g
Protein45 g
Cholesterol110 mg
Sodium420 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Large Pan
Paper Towel

Instructions

Preheat and Prep
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.

Roast Potatoes
2

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

Cook Chicken
3

Heat a 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 from pan and set aside to rest.

Cook Green Beans
4

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

Make Sauce
5

Add 1 tsp dill, sour cream, stock concentrate, 1 tsp Dijon mustard (we sent more), and 2 TBSP water to pan used for chicken. Stir to combine. 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.

Plate and Serve
6

Thinly slice chicken, then divide between plates along with potatoes and green beans. Drizzle sauce over everything. Garnish with remaining dill (to taste).