Creamy Lemon Dijon Chicken with Rice and Apple Salad

This creamy chive chicken is all about the pan sauce. Tangy lemon juice, punchy Dijon mustard and rich sour cream come together with fresh chives to create a restaurant-worthy condiment that elevates seared chicken breasts. Served alongside zesty lemon rice and a crisp green salad studded with apple pieces, this meal is simple, convenient and bursting with flavor.

Perfect for a busy weeknight, this recipe uses pre-measured ingredients and comes together in just 30 minutes. The chicken stays juicy, the rice is fluffy and the salad adds a refreshing crunch. It’s a balanced, satisfying dinner that feels special without the fuss.

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Ingredients

2 tablespoon Sour CreamView 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

1 unit AppleView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Zest and juice the lemon. Finely chop the chives. Dice the apple into small cubes (no need to peel).
2. In a small saucepan, combine the jasmine rice, 1 cup water, half the lemon zest and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15-18 minutes until tender. Remove from heat and fluff with a fork.
3. While the rice cooks, season the chicken cutlets on both sides with salt and pepper. Heat a large skillet over medium-high heat and add a drizzle of oil. Sear the chicken for 3-4 minutes per side, until golden and cooked through (internal temperature reaches 165°F). Transfer to a plate and tent with foil.
4. Reduce the heat to medium. In the same skillet, add the chicken stock concentrate, 1/4 cup water, remaining lemon juice and Dijon mustard. Whisk, scraping up any browned bits. Simmer for 1 minute, then remove from heat. Stir in the sour cream and half the chives. Season with salt and pepper to taste.
5. In a bowl, toss the mixed greens with the diced apple, remaining lemon zest and a squeeze of lemon juice. Season lightly with salt and pepper.
6. Slice the chicken. Serve over the lemon rice, drizzle with the creamy chive sauce and garnish with remaining chives. Serve the apple salad on the side.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati or long-grain white rice. Adjust the cooking time and water ratio according to the package instructions.

How do I store leftovers?

Store the chicken, rice and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently in the microwave or skillet.

Can I make this dairy-free?

Yes, replace the sour cream with a dairy-free alternative like coconut yogurt or cashew cream. The sauce will still be creamy and delicious.