Creamy Dijon Chicken with Lemon Rice and Apple Salad

This creamy Dijon chicken is the perfect quick and satisfying dinner. Pan-seared chicken cutlets are topped with a luscious sauce made from sour cream, Dijon mustard, fresh chives and a squeeze of lemon. The sauce comes together in the same pan for maximum flavor with minimal cleanup.

On the side, enjoy fluffy jasmine rice infused with lemon zest and butter, plus a bright salad of mixed greens and crisp apple slices tossed in a tangy Dijon dressing. Every bite is balanced, fresh and delicious.

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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; cut one half into thin slices (use the whole apple for 4 servings).
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, then 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, 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), salt and pepper. Stir in half the chives. Set the dressing aside.
4. Pat the chicken dry with paper towels; season both sides with salt and pepper. Heat a large drizzle of olive oil in a large nonstick pan over medium-high heat. Add the chicken and cook until golden 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 stock concentrate, remaining mustard, ¼ cup water (⅓ cup for 4 servings) and a squeeze of lemon juice. Simmer until slightly thickened, 1-2 minutes. Turn off the heat. Stir in the sour cream and remaining chives. If the sauce seems too thick, add water 1 teaspoon at a time until drizzling consistency. Season with salt and pepper.
6. Fluff the rice with a fork; 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. 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 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 will provide a similar tangy creaminess.

Can I make this recipe dairy-free?

Yes, use a dairy-free sour cream alternative and substitute the butter with olive oil or a plant-based butter. The sauce may be slightly thinner but still delicious.