Creamy Lemon Chive Chicken with Rice and Apple Dijon Salad

This creamy chive chicken is all about the pan sauce-a luscious blend of tangy lemon juice, punchy Dijon mustard, sour cream and fresh chives that transforms simple seared chicken into something special. Paired with zesty lemon rice and a crisp green salad studded with sweet apple pieces, it’s a complete meal that feels elegant yet comes together quickly.

The secret is building layers of flavor: the chicken gets a golden sear, then the pan is deglazed with stock and mustard, finished with sour cream and chives. A squeeze of lemon brightens everything. It’s simple, satisfying and sure to become a weeknight favorite.

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Ingredients

1 unit Hudson River Fruit SnapDragon 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

12 ounce Chicken BreastsView 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. Halve and core the apple; quarter one half lengthwise, then thinly slice crosswise into triangles. Mince the chives. Zest and quarter the lemon.
2. In a small pot, combine the 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 Dijon mustard, ½ teaspoon sugar, salt and pepper. Stir in half the chives. Set the vinaigrette 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 nonstick pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Transfer to a plate. Wipe out the pan.
5. Return the pan to medium-high heat. Add the chicken 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. If the sauce seems 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; stir in 1 tablespoon butter and lemon zest. Season with salt and pepper. Add the mixed greens and sliced apple to the bowl with vinaigrette. Toss to combine. Divide chicken, rice and salad between plates. Drizzle chicken with the sauce. Cut remaining lemon into wedges and serve on the side.

Recipe Tips

FAQ

Can I use boneless, skinless chicken thighs instead of breasts?

Yes, boneless thighs work well. Adjust cooking time as needed; thighs may take a few minutes longer.

What can I substitute for sour cream?

Plain Greek yogurt or crème fraîche are good substitutes. Avoid low-fat versions as they may curdle.

Can I make this recipe dairy-free?

Use a dairy-free sour cream alternative and substitute the butter with olive oil or vegan butter.