Creamy Chive Chicken Breasts is a visually stunning dish featuring tender, juicy chicken breasts coated in a rich and creamy chive-infused sauce. The dish is complemented by a side of lemony rice, which is light, fluffy, and perfectly seasoned with a hint of citrus zest for a refreshing touch. Accompanying the main course is a vibrant Dijon apple salad, crafted with crisp apple slices, mixed greens, and a tangy Dijon dressing that ties everything together with a burst of flavor. The harmonious combination of textures and flavors makes this dish both elegant and comforting.
2 servings, 600 calories per serving, and approximately 39 grams of protein per serving
Ingredients
- 1 lemon
- 1/4 ounce chives
- 1 apple
- 1/2 cup Jasmine rice
- 2 teaspoons Dijon Mustard
- 2 – 5 oz chicken breasts
- 1 cup chicken stock
- 2 tablespoons sour cream
- 2 ounces mixed greens
- 1/2 teaspoon sugar
- 1 tablespoon butter
You'll Need
- kosher salt
- black pepper
- olive oil
- small pot
- medium bowl
- large pan
- zester
1. Prepare ingredients
Wash and dry produce. Zest and quarter lemon. Mince chives. Halve and core apple. Then, thinly slice – can do triangles or keep as long slices.
2. Cook Rice
In a small pot, combine rice, 3/4 cup water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, about 15-18 minutes. Keep covered off heat until ready to serve.
3. Make Dressing
While rice is cooking, in a medium bowl, combine 1 tablespoon olive oil, juice from half the lemon, half of the mustard, 1/2 teaspoon sugar, salt and pepper to taste. Stir in half the chives, then set aside.
4. Cook Chicken
Pat chicken dry with paper towel, then season all over with salt and pepper. Heat a large drizzle of olive oil in a pan over medium-high heat. Add chicken and cook until browned, about 3-5 minutes per side. Transfer chicken to plate and wipe out pan.
5. Make Pan Sauce
Use the same pan and heat over medium-high. Add chicken stock, remaining mustard, 1/4 cup water, and a squeeze of lemon juice. Simmer until slightly thick, about 1-2 minutes. Turn off heat. Stir in sour cream and remaining chives. Add water 1 teaspoon at a time until sauce reaches a drizzling consistency. Season with salt and pepper as desired.
6. Fluff Rice, Finish Salad & Serve
Fluff rice with a fork; stir in 1 tablespoon butter and lemon zest. Season with salt and pepper to taste. Add mixed greens and apple to bowl with dressing. Toss to combine; season as needed. Divide chicken, rice, and salad between places. Drizzle chicken with sauce. May serve any remaining lemon wedges on the side.