Lemon Dijon Chicken with Creamy Chive Sauce and Apple Salad

This restaurant-quality chicken dinner comes together in just 30 minutes, thanks to a quick pan sauce that elevates simple seared cutlets. Tangy lemon juice, punchy Dijon mustard and fresh chives combine with sour cream to create a luscious topping that takes chicken to the next level.

On the side, enjoy fluffy jasmine rice infused with lemon zest and butter, plus a bright green salad studded with crisp apple slices. It’s a balanced, flavorful meal that feels special enough for company yet simple enough for a weeknight.

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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

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

0.75 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 produce. Zest and quarter the lemon. Mince the chives. Halve and core the apple; quarter one half lengthwise, then thinly slice crosswise into triangles.
2. In a small pot, combine rice, 1¼ cups 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 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. Heat the same pan over medium-high heat. Add 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. Add water 1 teaspoon at a time until sauce reaches a drizzling consistency. Season with salt and pepper.
6. Fluff rice with a fork; stir in 1 tablespoon butter and lemon zest. Season with salt and pepper. Add mixed greens and sliced apple to the bowl with dressing; toss to combine. Season with salt and pepper. Divide chicken, rice and salad between plates. Drizzle chicken with 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 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 for sour cream in the sauce.

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Ensure your chicken stock concentrate is certified gluten-free if needed.