Dijon Chicken with Spinach and Lemon Rice




  • 1/3 cup rice, uncooked
  • 2 boneless, skinless chicken breasts
  • paprika
  • salt and pepper
  • 1 tablespoon olive oil
  • 1/3 cup sour cream
  • 1 tablespoon Dijon mustard
  • 2 tablespoons lemon juice
  • 1 teaspoon tarragon
  • 1 handful baby spinach
  • 1 teaspoon grated lemon zest


  1. Prepare the rice. (See below if you don’t know how to cook rice.)
  2. Flatten both chicken breasts out to an even thickness, then season both sides generously with paprika, salt and pepper.
  3. In a large, nonstick skillet, heat up 1 tablespoon of olive oil on medium-high.
  4. Once the oil is shimmering and moves around the pan easy, add the chicken. Cook until the chicken reaches an internal temperature of 165ºF. Once the chicken is cooked, move it to a plate and cover it with some tin foil.
  5. Reduce the heat of your skillet to medium low, then add 1/3 cup sour cream, 1 tablespoon Dijon mustard, 2 tablespoons lemon juice and 1 teaspoon tarragon. Stir until heated through, scraping up the fond (the browned bits of the chicken you just cooked) from the bottom and side of the skillet.
  6. Uncover the chicken and cut it into strips, pour a tablespoon of the sour cream sauce over each of the chicken breasts, then re-cover.
  7. Turn your heat up to medium, add the cooked rice, the handful of spinach, 1 teaspoon lemon zest and 1/4 cup water. Stir gently until the spinach is wilted.
  8. Spoon the rice onto a serving plate and top with a chicken breast.

If you don’t know how to cook rice…

Follow these instructions that my mother taught me.

  1. Bring 50% more water than rice to a boil. In this recipe, you’ll be boiling [1/3 cup water + half of 1/3 cup water, which equals] 1/2 cup water.
  2. Once the water is boiling, dump in your rice, then turn the heat down to a simmer and cover until the rice absorbs all the water. It should be nice and fluffy.

Dijon mustard is made with verjuice, which is the acidic juice of not-quite-ripe grapes, in place of vinegar.