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American Recipes
Creamy Chive Chicken

Creamy Chive Chicken

with Lemony Rice and Dijon Apple Salad

calorie smart
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We’re big fans of pan sauces because they’re an easy way to add tons of restaurant-level flavor to your dish. Here, tangy lemon juice, punchy dijon, sour cream, and fresh chives mingle to create a condiment that truly takes seared chicken to the next level. On the side, there’s zesty lemon rice and a green salad that’s bursting with crispy pieces of apple...because you only deserve the best!

Allergens:Milk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

Apple

¼ ounce

Chives

1 unit

Lemon

½ cup

Jasmine Rice

2 teaspoon

Dijon Mustard

12 ounce

Chicken Breasts

1 unit

Chicken Stock Concentrate

2 tablespoon

Sour Cream

(ContainsMilk)

2 ounce

Mixed Greens

Not included in your delivery

½ teaspoon

Sugar

8 teaspoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2887 kJ
Calories690 kcal
Fat39 g
Saturated Fat10 g
Carbohydrate54 g
Sugar7 g
Dietary Fiber4 g
Protein34 g
Cholesterol160 mg
Sodium470 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Small pot
Medium Bowl
Large Pan
Paper Towel
Instructions
Instructionsarrow up iconarrow up icon
Prep
Prep
1

Wash and dry all produce. Halve and core apple; quarter one half lengthwise, then thinly slice crosswise into triangles (quarter and slice whole apple for 4 servings). Mince chives. Zest and quarter lemon (quarter both lemons for 4).

Cook Rice
Cook Rice
2

In a small pot, combine rice, ¾ cup water (1½ cups water for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to a low simmer. Cook until rice is tender, about 15 minutes. Keep covered off heat until ready to serve.

Make Vinaigrette
Make Vinaigrette
3

While rice cooks, in a medium bowl, combine 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 aside.

Cook Chicken
Cook Chicken
4

Pat chicken dry with paper towels, then season all over with salt and pepper. Heat a large drizzle of olive oil in a large, preferably nonstick pan over medium-high heat. Cook chicken until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.

Make Sauce
Make Sauce
5

Heat pan used for chicken over medium-high heat. Add ¼ cup water (⅓ cup for 4 servings), a squeeze of lemon juice, stock concentrate, and remaining mustard. Simmer until slightly thickened, 1-2 minutes. Turn off heat. Stir in sour cream and remaining chives. (TIP: If sauce seems too thick, add more water, 1 tsp at a time, until it reaches drizzling consistency.) Season with salt and pepper.

Finish and Serve
Finish and Serve
6

Fluff rice, then stir in 1 TBSP butter (2 TBSP for 4 servings) and lemon zest; season with salt and pepper. Add mixed greens and apple to bowl with vinaigrette. Season with salt and pepper, then toss to combine. Divide chicken, rice, and salad between plates. Drizzle chicken with sauce. Slice remaining lemon wedge into small wedges and serve on the side.