Lemon Paprika Chicken with Pistachio Rice and Roasted Green Beans

This dish is a celebration of bright, citrusy flavors. Paprika-seasoned chicken cutlets are pan-seared until golden, then drizzled with a creamy lemon and thyme sauce that’s both tangy and rich. On the side, fluffy basmati rice gets a delightful crunch from chopped pistachios and a burst of freshness from lemon zest. Tender roasted green beans round out the plate, making this a complete and satisfying meal.

Perfect for a weeknight dinner that feels special, this recipe comes together in about 35 minutes. The combination of savory chicken, nutty rice and vibrant green beans will have everyone at the table asking for seconds. Let’s get cooking!

Log in to save recipes and build weekly shopping lists.

Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim green beans if needed. Trim and thinly slice scallions, separating whites from greens. Strip 1 teaspoon thyme leaves from stems; finely chop. Zest and quarter the lemon.
2. Toss green beans on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on top rack until golden brown and tender, 12-15 minutes.
3. While green beans roast, melt 1 tablespoon butter in a small pot over medium-high heat. Add scallion whites; cook, stirring occasionally, until softened, about 1 minute. Stir in rice, ¾ cup water and a pinch of salt. Bring to a boil, cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. While rice cooks, pat chicken dry with paper towels and season all over with paprika, salt and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. If chicken browns too quickly, lower heat. Transfer to a plate; wipe out pan.
5. Melt 1 tablespoon butter in the same pan over medium heat. Add chopped thyme; cook until fragrant, about 30 seconds. Stir in stock concentrate and ¼ cup water. Bring to a simmer, then turn off heat. Stir in sour cream and a squeeze of lemon juice. Season with pepper.
6. Fluff rice with a fork; stir in lemon zest and pistachios. Season with salt and pepper. Divide rice, green beans and chicken among plates. Top chicken with sauce and sprinkle with scallion greens. Serve with remaining lemon wedges.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute basmati with jasmine or long-grain white rice. Adjust the water and cooking time according to the package instructions.

Can I make this dish dairy-free?

You can replace butter with a dairy-free alternative and use a dairy-free sour cream or yogurt. The sauce may have a slightly different consistency but will still be delicious.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop, adding a splash of water to the rice if needed.