Lemon Dijon Chicken with Creamy Chive Sauce and Rice

This creamy chive chicken recipe proves that a simple pan sauce can transform a weeknight dinner into something special. With tangy lemon, punchy Dijon mustard and fresh chives, the sauce elevates seared chicken cutlets to restaurant-level deliciousness. On the side, enjoy zesty lemon rice and a crisp green salad studded with crunchy apple slices.

Ready in just 30 minutes, this dish is perfect for busy evenings when you want a satisfying, homemade meal without the fuss. The bright flavors and creamy texture will have everyone asking for seconds.

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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 the lemon, then quarter it. Mince the chives. Halve and core the apple; cut one half into thin wedges (use whole apple for 4 servings).
2. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, in a medium bowl, whisk 1 TBSP olive oil (2 TBSP for 4 servings), juice from half the lemon, half the mustard, ½ tsp sugar (1 tsp for 4), salt and pepper. Stir in half the chives. Set dressing aside.
4. Pat chicken dry with paper towels; season both sides with salt and pepper. Heat a drizzle of olive oil in a large nonstick pan over medium-high heat. Add chicken and cook until golden and cooked through, 3-5 minutes per side. Transfer to a plate; wipe out the pan.
5. Return the pan to medium-high heat. Add 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 heat; stir in sour cream and remaining chives. If sauce is too thick, add water 1 tsp at a time until drizzling consistency. Season with salt and pepper.
6. Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and lemon zest. Season with salt and pepper. Toss mixed greens and sliced apple with the dressing; season with salt and pepper. Divide chicken, rice and salad among plates. Drizzle chicken with sauce. Serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice. Adjust the cooking time and water ratio according to the package instructions.

What can I use instead of sour cream?

Greek yogurt or crème fraîche are good substitutes for sour cream. They will provide a similar tangy creaminess.

How do I store leftovers?

Store 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.