Lemon Dijon Chicken with Creamy Chive Sauce, Rice and Apple Salad

Pan sauces are a simple way to elevate a weeknight dinner and this creamy chive sauce is no exception. Tangy lemon juice, punchy Dijon mustard and fresh chives come together in a luscious sauce that perfectly coats seared chicken cutlets. The result is a dish that feels special but comes together quickly.

On the side, we have zesty lemon rice and a crisp green salad studded with sweet apple slices. Every element complements the others, making this a balanced, satisfying meal that’s sure to become a favorite.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black 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 triangles (use the whole apple for 4 servings).
2. In a small pot, combine the rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, cover and reduce heat to low. Simmer until tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. 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 cutlets dry with paper towels; season all over with salt and pepper. Heat a drizzle of olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned and cooked through, 5-7 minutes per side. Transfer to a plate and wipe out the skillet.
5. Return the skillet to medium-high heat. Add the chicken 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. Remove from heat and stir in the sour cream and remaining chives. Add water 1 teaspoon at a time until the sauce reaches a drizzling consistency. Season with salt and pepper.
6. Fluff the rice with a fork; stir in 1 tablespoon butter (2 tablespoons for 4 servings) and the lemon zest. Season with salt and pepper. Add the mixed greens and sliced apple to the bowl with the dressing and toss to combine. Season with salt and pepper. Divide the chicken, rice and salad among plates. Drizzle the chicken with the pan sauce. Cut the remaining lemon into wedges and serve on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless, skinless chicken breasts. Pound them to an even thickness for even cooking and adjust the cooking time as needed.

What can I substitute for sour cream?

Plain Greek yogurt or crème fraîche work well as substitutes for sour cream in this sauce.

How do I store leftovers?

Store the chicken, rice and salad in separate airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice gently and enjoy the salad cold.