Creamy Chive Chicken
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Creamy Chive Chicken

Creamy Chive Chicken

Lightning Prep

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!


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

Total Time30 minutes


serving amount

1 unit


¼ ounce


1 unit


½ cup

Jasmine Rice

2 teaspoon

Dijon Mustard

10 ounce

Chicken Cutlets

1 unit

Chicken Stock Concentrate

2 tablespoon

Sour Cream

(Contains Milk)

2 ounce

Mixed Greens

Not included in your delivery

½ teaspoon


5 teaspoon

Olive Oil

1 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2385 kJ
Calories570 kcal
Fat26 g
Saturated Fat8 g
Carbohydrate53 g
Sugar8 g
Dietary Fiber4 g
Protein33 g
Cholesterol130 mg
Sodium400 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.


Small pot
Medium Bowl
Large Pan
Paper Towel



Wash and dry all produce. Zest and quarter lemon (for 4 servings, zest 1 lemon and quarter both). Mince chives. Halve and core apple; quarter one half lengthwise, then thinly slice crosswise into triangles (quarter and slice whole apple for 4).

Cook Rice

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.

Make Vinaigrette

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 (you’ll use the rest later), ½ tsp sugar (1 tsp for 4), salt, and pepper. Stir in half the chives. Set aside.

Cook Chicken

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 medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate. Wipe out pan.

Make Sauce

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 a drizzling consistency.) Season with salt and pepper.

Finish and Serve

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 sliced apple to bowl with dressing. 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.