Creamy Chive Chicken
with Lemony Rice and a Dijon-Apple Salad
- Milk
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!
Ingredients
1 unit
Hudson River Fruit SnapDragon 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
(Contains: Milk)
2 ounce
Mixed Greens
Not included in your delivery
½ teaspoon
Sugar
5 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
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).
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 to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
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.
Pat chicken dry with paper towels; season all over with salt and pepper. Heat a large drizzle of olive oil in a large, preferably nonstick, pan over mediumhigh heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.
Heat pan used for chicken over 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. (TIP: If sauce seems too thick, add more water 1 tsp at a time until it reaches drizzling consistency.) Season with salt and pepper.
Fluff rice with a fork; 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; toss to combine. Divide chicken, rice, and salad between plates. Drizzle chicken with sauce. Cut remaining lemon into wedges and serve on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy chive sauce on the chicken, while the tangy lemon and Dijon dressing complemented the apple salad perfectly 🍲.
- Ease of prep: Most found it quick and easy to make, though some noted it took longer than expected.
- Suggestions: Consider doubling the sauce recipe; some found there wasn't enough for the chicken and rice.
- Portions: Several mentioned too much rice was provided; others wished for more salad greens or sauce.
- Freshness: Some reported issues with wilted greens or bruised apples; using ingredients promptly is recommended.
Reviews from our home cooks
Loved this meal. The creamy chive sauce was amazing! The lemon rind in the rice added brightness. Chicken was tender and flavorful. The salad with apple and dressing added some freshness. (Only feedback is to cook this meal soon after delivery since some of the salad greens got limp and had to remove some)
Lemon zesty recipes are always great, the chicken was absolutely perfect, especially with the added creamy chive sauce on top, really escalated the amazing flavor. Apple salad compliments the citrus rice and sweet savory meal.
The creamy dijon chive sauce was amazing and complimented the chicken perfectly. I didn't love putting zest in the rice, but I tried it. I think next time I will use a bit of lemon juice instead.
Thought of this one as just another simple chicken recipe, but I was wrong! This meal was packed full of flavor. I plan to make the dijon apple salad again on my own sometime! The lemony rice was also a great paired side!
Apple was very tasty and cut so that every bite of salad contained some. Dijon dressing simple. Rice flavored with lemon zest very good. Chicken was perfect portion and tender. Dressing was fabulous with great salad greens and apple. Even liked that instruction given how to slice apples so every bite contains some apple.
Super flavorful dressing and creamy chive sauce, both packed with flavor. Love the crunchy apples in the salad and the lemony rice is the perfect side. Tastes rich without the extra calories.
One of the best meals ever! Salad was perfection with the tang of Dijon mustard and apple, lovely paired with the spicy arugula in the greens. Chicken with its sauce was very nice with the lemony rice.
Everything came out perfect. Moist, juicy chicken topped with a delicious dijon-lemon sauce (I didn't add the sour cream since we prefer the sauce without it). We did not receive just chives but a parsley/chive mix that was more parsley. It all still worked. Added some blue cheese crumbles to the salad, Yummy.
The Lemony Rice & Dijon Apple Salad are both so simple and delicious. The only reason I'm giving this a 3-star is the chive sauce was so salty! I followed the recipe exactly as it was stated on the recipe card, but I felt like there were too many times that "add salt + pepper" were on there. With the addition of the chicken stock concentrate, it was just too much salt added to this meal.
I would double the sauce and make sure the rice is mostly cooked before starting the chicken and finishing with the sauce so you do not have chicken getting too cold while resting. The flavors blend nicely and go well with a white wine or sparkling fruit flavored water. It took 35 minutes from start to finish and the serving portions are perfect. The apple salad with lemony mustard dressing added brightness to the meal. Since it was quick to make I was able to make a pear compote with vanilla bean ice cream for dessert while the rice was cooking.
