Lemon Dijon Chicken with Creamy Chive Sauce and Roasted Broccoli

This dish is all about the pan sauce-a quick, restaurant-worthy blend of lemon juice, Dijon mustard, sour cream and fresh chives that transforms simple seared chicken into something special. Served alongside bright lemon rice and tender roasted broccoli, it’s a complete meal that feels elegant but comes together in under 30 minutes.

The combination of tangy, creamy sauce and zesty rice perfectly complements the juicy chicken. Roasted broccoli adds a touch of earthiness and a satisfying crunch. Whether you’re cooking for family or just treating yourself, this recipe delivers big flavor with minimal fuss.

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Ingredients

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F. Line a baking sheet with foil or parchment paper.
2. Cut the broccoli into small florets. Toss with 1 teaspoon olive oil, salt and pepper. Spread on the baking sheet and roast for 15-20 minutes, until tender and lightly browned.
3. While the broccoli roasts, cook the rice. In a small pot, combine 1/2 cup jasmine rice, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until tender. Remove from heat and let stand, covered, for 5 minutes.
4. Zest and juice the lemon. Finely chop the chives.
5. Pat the chicken cutlets dry with paper towels. Season both sides with salt and pepper.
6. Heat 1 teaspoon cooking oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 3-4 minutes per side. Transfer to a plate and tent with foil.
7. Reduce the heat to medium. Add 1 tablespoon butter to the skillet. Once melted, stir in the chicken stock concentrate, 2 teaspoons Dijon mustard, lemon juice (to taste) and 1/4 cup water. Scrape up any browned bits. Simmer for 1-2 minutes until slightly thickened.
8. Remove the skillet from heat. Stir in the sour cream and half of the chives. Season with salt and pepper to taste.
9. Fluff the rice with a fork. Stir in the lemon zest and a squeeze of lemon juice.
10. Serve the chicken over the lemony rice, spoon the creamy chive sauce on top and serve with roasted broccoli. Garnish with remaining chives.

Recipe Tips

FAQ

Can I use Greek yogurt instead of sour cream?

Yes, plain Greek yogurt works well as a substitute for sour cream in this sauce. It will still be creamy and tangy.

Can I use frozen broccoli?

Fresh broccoli is recommended for best texture, but frozen can be used. Roast a few minutes longer and pat dry before tossing with oil.

What can I serve instead of rice?

This dish pairs well with quinoa, couscous or crusty bread to soak up the sauce.