Creamy Dijon Chicken with Lemon Rice and Apple Salad

This creamy chive chicken is all about the pan sauce-a luscious blend of tangy lemon juice, punchy Dijon mustard, rich sour cream and fresh chives that elevates simple seared chicken cutlets to something special. The sauce comes together in minutes after the chicken cooks, making it an effortless way to add big flavor to your dinner.

On the side, we have zesty lemon rice that’s fluffy and fragrant, plus a bright green salad studded with crisp apple pieces. The apple adds a sweet crunch that perfectly complements the creamy chicken. It’s a complete meal that feels fancy but is totally doable on a busy weeknight.

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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 the lemon, then quarter it. Mince the chives. Halve and core the apple; cut one half into thin slices crosswise to form triangles (for 4 servings, use the whole apple).
2. In a small pot, combine the rice, 3/4 cup water (1 1/2 cups for 4 servings) and a pinch of salt. Bring to a boil, cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While the rice cooks, make the dressing: In a medium bowl, whisk together 1 tablespoon olive oil (2 tablespoons for 4 servings), juice from half the lemon, half the Dijon mustard, 1/2 teaspoon sugar (1 teaspoon for 4 servings), salt and pepper. Stir in half the minced chives. Set aside.
4. Pat the chicken cutlets dry with paper towels; season both sides with salt and pepper. Heat a drizzle of olive oil in a large nonstick pan over medium-high heat. Add the chicken and cook until golden brown and cooked through, 3-5 minutes per side. Transfer to a plate and wipe out the pan.
5. Return the pan to medium-high heat. Add the chicken stock concentrate, remaining mustard, 1/4 cup water (1/3 cup for 4 servings) and a squeeze of lemon juice. Simmer until slightly thickened, 1-2 minutes. Turn off the heat, then stir in the sour cream and remaining chives. If the sauce is too thick, add water 1 teaspoon at a time until it reaches a drizzling consistency. Season with salt and pepper.
6. Fluff the rice with a fork and stir in the butter and lemon zest. Season with salt and pepper. Add the mixed greens and sliced apple to the bowl with the dressing; toss to coat. Season with salt and pepper. Divide the chicken, rice and salad among plates. Drizzle the chicken with the sauce. Serve with lemon wedges 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 according to the package instructions.

What can I use instead of sour cream?

Greek yogurt or crème fraîche work well as substitutes. The sauce will be slightly tangier but still delicious.

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 and enjoy the salad cold.