Lemon Paprika Chicken with Pistachio Rice and Roasted Carrots

This lemon paprika chicken brings a burst of citrusy brightness to your dinner table. Juicy chicken cutlets are coated in smoky paprika, pan-seared until golden, then drizzled with a creamy lemon-thyme sauce that’s simply irresistible.

On the side, fluffy basmati rice is studded with crunchy pistachios and fresh lemon zest, while roasted carrots add a touch of natural sweetness. It’s a balanced, flavorful meal that feels special but comes together in just 35 minutes.

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Ingredients

12 ounce CarrotsView 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

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Strip 1 tsp thyme leaves from stems; finely chop leaves. Zest and quarter lemon.
2. Toss carrots on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on top rack until golden brown and tender, 20-25 minutes.
3. Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook, stirring occasionally, until just softened, 1 minute. Stir in rice, ¾ cup water 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.
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 begins to brown too quickly, lower the heat. Turn off heat; transfer to a plate. Wipe out pan.
5. Melt 1 TBSP butter in same pan over medium heat. Add chopped thyme; cook until fragrant, 30 seconds. Stir in stock concentrate and ¼ cup water. Bring to a simmer, then immediately 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, carrots and chicken between plates. Top chicken with sauce and sprinkle with scallion greens. Serve with remaining lemon wedges on the side. Chicken is fully cooked when internal temperature reaches 165°F.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, slice chicken breasts horizontally to create thinner cutlets or pound them to an even thickness for quicker cooking.

What can I substitute for pistachios?

Chopped almonds, walnuts or pine nuts work well in place of pistachios.

Can I make this dish dairy-free?

Use a dairy-free sour cream alternative and substitute the butter with olive oil or a plant-based butter.