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Chicken & Dijon Pan Sauce
with Green Beans & Apple Rice
35 MIN
2 Servings
From the Test Kitchen
In this comforting dish, whole grain dijon combines with brown sugar, soy sauce, and more to make the irresistibly savory pan sauce we’re spooning over simply seared chicken and a side of sweet apple rice. It’s all complete with a hearty side of green beans sautéed with punchy garlic and a touch of crushed red pepper for a kick of heat.
CLICK FOR RECIPE CARD
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NutritionPER SERVING
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Calories610 Cals (est.)
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fresh
ingredients
Title
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2 Boneless, Skinless Chicken Breasts
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1 Tbsp Light Brown Sugar
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2 cloves Garlic
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1 Apple
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1 Tbsp Soy Sauce
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2 Tbsps Apple Cider Vinegar
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2 Tbsps Whole Grain Dijon Mustard
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2 Tbsps Crème Fraîche
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¼ tsp Crushed Red Pepper Flakes
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½ cup Long Grain White Rice
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6 oz Green Beans
step-by-step
instructions
1
Prepare the ingredients & start the sauce
Wash and dry the fresh produce. Cut off and discard any stem ends of the green beans. Peel and roughly chop 2 cloves of garlic. Core and small dice the apple. Place in a bowl; add half the vinegar and season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the soy sauce, mustard, sugar, remaining vinegar, and 1/4 cup of water.
2
Cook the rice
Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
3
Cook the green beans
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.
4
Cook the chicken
Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
5
Finish the sauce
To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired.
6
Finish the rice & serve your dish
To the pot of cooked rice, add the marinated apple (including any liquid); season with salt and pepper. Stir to combine. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished rice and cooked green beans. Top the chicken with the finished sauce. Enjoy!
1
Prepare the ingredients & start the sauce
Wash and dry the fresh produce. Cut off and discard any stem ends of the green beans. Peel and roughly chop 2 cloves of garlic. Core and small dice the apple. Place in a bowl; add half the vinegar and season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the soy sauce, mustard, sugar, remaining vinegar, and 1/4 cup of water.
2
Cook the rice
Meanwhile, carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.
3
Cook the green beans
Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the green beans, chopped garlic, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.
4
Cook the chicken
Pat the chicken dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
5
Finish the sauce
To the pan of reserved fond, add the sauce (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until slightly thickened. Turn off the heat. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired.
6
Finish the rice & serve your dish
To the pot of cooked rice, add the marinated apple (including any liquid); season with salt and pepper. Stir to combine. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished rice and cooked green beans. Top the chicken with the finished sauce. Enjoy!
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