Creamy Lemon Dijon Chicken with Rice and Apple Salad

This dish brings together tender pan-seared chicken and a luscious, tangy sauce made with lemon, Dijon mustard and sour cream. Finished with fresh chives, the sauce elevates simple chicken cutlets into something truly special.

On the side, enjoy fluffy jasmine rice infused with lemon zest and butter, plus a crisp green salad studded with sweet apple slices and a zesty Dijon vinaigrette. It’s a complete meal that feels elegant yet comes together quickly.

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Ingredients

1 unit AppleView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Zest and quarter the lemon. Mince the chives. Halve and core the apple; quarter one half lengthwise, then thinly slice crosswise into triangles.
2. In a small pot, combine rice, ¾ cup water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, in a medium bowl, combine 1 tablespoon olive oil, juice from half the lemon, half the mustard, ½ teaspoon sugar, salt and pepper. Stir in half the chives. Set aside.
4. Pat chicken dry with paper towels; season all over with salt and pepper. Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.
5. Heat the same pan over medium-high heat. Add stock concentrate, remaining mustard, ¼ cup water and a squeeze of lemon juice. Simmer until slightly thickened, 1-2 minutes. Turn off heat. Stir in sour cream and remaining chives. (Tip: If sauce seems too thick, add more water 1 teaspoon at a time until it reaches a drizzling consistency.) Season with salt and pepper.
6. Fluff rice with a fork; stir in 1 tablespoon butter and lemon zest. Season with salt and pepper. Add mixed greens and sliced apple to the bowl with dressing. Season with salt and pepper; toss to combine. Divide chicken, rice and salad between plates. Drizzle chicken with sauce. Cut remaining lemon into wedges and serve on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. Slice them in half horizontally to create cutlets or pound them to an even thickness for quicker cooking.

What can I substitute for sour cream?

Greek yogurt or crème fraîche work well as substitutes for sour cream in the sauce.

Is there a non-dairy option for the butter?

You can use a plant-based butter or omit it and use an extra drizzle of olive oil when finishing the rice.