Creamy Lemon Dijon Chicken with Lemony Rice and Apple Salad

This skillet chicken dinner is all about the pan sauce. Tangy lemon juice, punchy Dijon mustard, rich sour cream and fresh chives come together to create a creamy, restaurant-worthy sauce that elevates simple seared chicken breasts. Served alongside fragrant lemon rice and a crisp green salad with crunchy apple pieces, this meal is balanced, bright and deeply satisfying.

Best of all, it comes together in about 30 minutes using everyday ingredients. The rice simmers while you prep the vinaigrette and cook the chicken, so everything is ready at once. It’s the kind of weeknight dinner that feels special but is totally doable.

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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

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 (for 4 servings, quarter and slice the whole apple). Mince the chives. Zest the lemon and quarter it.
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 aside.
4. Pat the 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. Cook the chicken until golden brown and cooked through, 5-7 minutes per side. Transfer to a plate and wipe out the pan.
5. Return the pan to medium-high heat. Add ¼ cup water (⅓ cup for 4 servings), a squeeze of lemon juice, the chicken stock concentrate and the remaining mustard. Simmer until slightly thickened, 1-2 minutes. Turn off the 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, then stir in the butter and lemon zest; season with salt and pepper. Add the mixed greens and sliced apple to the bowl with the vinaigrette. Toss to combine. 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 ratio according to the package directions.

Can I make this dairy-free?

To make it dairy-free, replace the butter with a plant-based alternative and use a dairy-free sour cream or coconut cream. The sauce may have a slightly different flavor.

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.