Creamy Dijon Chicken with Lemon Rice and Apple Salad

This dish brings together tender pan-seared chicken, a luscious tangy sauce and bright sides for a complete meal that feels special. The chicken cutlets are quickly browned, then finished with a creamy sauce made from Dijon mustard, sour cream, fresh chives and a squeeze of lemon. It’s an easy way to add restaurant-quality flavor to your weeknight dinner.

On the side, we have fluffy jasmine rice infused with lemon zest and butter, plus a refreshing green salad tossed with crunchy apple slices and a zesty Dijon dressing. Every element comes together beautifully, making this a balanced and satisfying plate.

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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 (for 4 servings, zest one lemon and quarter both). Mince the chives. Halve and core the apple; cut one half into thin wedges, then slice crosswise into small triangles (for 4 servings, use the whole apple).
2. In a small pot, combine the rice, ¾ cup water (1½ 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, ½ teaspoon sugar (1 teaspoon for 4) and a pinch of salt and pepper. Stir in half the minced chives. Set aside.
4. Pat the chicken cutlets dry with paper towels and 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 Dijon mustard, ¼ cup water (⅓ cup for 4 servings) and a squeeze of lemon juice. Simmer until slightly thickened, 1-2 minutes. Remove from heat and 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. Toss the mixed greens and sliced apple with the dressing; season with salt and pepper. Divide the chicken, rice and salad among plates. Drizzle the chicken with the pan sauce. Serve with lemon wedges 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 thinner 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. They provide a similar tangy creaminess.

Can I make this dish ahead of time?

The components are best enjoyed fresh, but you can cook the rice and prepare the dressing up to a day in advance. Reheat the rice and chicken gently before serving.