Creamy Chive Chicken
with Lemony Rice & Roasted Broccoli
- Milk
We’re big fans of pan sauces because they’re an easy way to add tons of restaurant-level flair to your dish. Here, tangy lemon juice, punchy Dijon, sour cream, and fresh chives mingle to create a condiment that takes seared chicken to the next level. On the side, there’s zesty lemon rice and roasted broccoli—because you only deserve the best!
Ingredients
2 tablespoon
Sour Cream
8 ounce
Broccoli
½ cup
Jasmine Rice
1 unit
Chicken Stock Concentrate
1 unit
Lemon
¼ ounce
Chives
10 ounce
Chicken Cutlets
2 teaspoon
Dijon Mustard
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
2 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut broccoli florets into bite-size pieces if necessary. Zest and quarter lemon (for 4 servings, zest one lemon and quarter both). Mince half the chives (all 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, toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 12-15 minutes. • Carefully toss with half the lemon zest and a squeeze of lemon juice.
• Meanwhile, 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.
• Heat same pan over medium-high heat. Add stock concentrate, half the mustard (all for 4 servings), ¼ cup water (1⁄3 cup for 4), and a squeeze of lemon juice. Simmer until slightly thickened, 1-2 minutes. Turn off heat. • Stir in sour cream and minced 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.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and remaining lemon zest. Season with salt and pepper. • Divide chicken, rice, and broccoli between plates. Drizzle chicken with pan 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 some found the lemon flavor too strong 🍋.
- Ease of prep: Customers appreciated how quick and easy this meal was to prepare, with simple instructions to follow.
- Suggestions: Consider adding more sauce ingredients, as several wanted extra to pour over the rice and vegetables.
- Portions: Some felt the chicken portions were small; a few requested more rice or vegetables for a more filling meal.
- Texture: Roasting the broccoli was hit-or-miss; some loved it crispy, while others preferred it steamed for tenderness.
Reviews from our home cooks
That lemony rice and chive gravy were amazing. I'm learning to trust the times to leave the chicken before turning to get that crispy brown and moist insides. Broccoli could have used a bit more seasoning but overall 4/4 stars and we will put this recipe in our lineup.
This was so delicious and easy. Loved the lemony accents in the rice and broccoli and that chive pan sauce was amazing. My husband actually licked the serving spoon I used! One of our faves for sure.
I used only half the lemon and am glad I did. I think it would have been too lemony had I used what the recipe recommended. I seasoned the chicken a bit as well but it all came together with the roasted broccoli. Crispy and crunchy and oh sooo good!!
I overcooked the roasted broccoli, (forgot to turn the oven off), but the seasonings were so good, we thoroughly loved every single bite. The creamy chive chicken was tender and delicious. Love loved the rice!! AN EXCELLENT MEAL
The creamy lemon chive sauce was splendid. Perhaps reduce the cooking time of the broccoli- say 8 minutes to roast
My kids loved the chicken and pan sauce, the rice was a bit too lemony for them, so next time I'll only add it to my plate. The roasted broccoli was phenomenal even if the kids didn't enjoy "the burnt bits"!
Very tasty love the lemon in the broccoli and rice and the sauce on the chicken was very good
The lemony rice was so-so, would have rather added some scallion whites before cooking for a more savory and in-depth flavor. But the chive sauce was delicious as always!
We have discovered that we don't like the roasted broccoli - and it makes our home STINK. So, we blanched it and put some of the lemon zest and juice in as well as some garlic salt. We also tweaked the sauce - not a fan of the chives, so we made the sauce with some dill instead and it was wonderful. Our chicken was busted open, so we didn't use it. I replaced it with boneless, skinless chicken thighs instead. Our 7 year old seems to really prefer the thigh meat over the chicken breasts that seem to be the only option. If there was an option to swap out the breast for thighs instead, that would be great!
Excellent. I added other spices to the chicken (mesquite lime sea salt) and to the roasted broccoli (smoky sea salt). Wonderful flavor combinations!
