Lemon Paprika Chicken with Pistachio Rice and Roasted Carrots

This dish brings together tender, paprika-seasoned chicken with a luscious lemon-thyme sauce that adds a burst of brightness to every bite. Paired with fluffy basmati rice studded with crunchy pistachios and sweet roasted carrots, it’s a complete meal that feels both comforting and fresh.

The creamy pan sauce comes together quickly with sour cream and chicken stock, while the rice gets a fragrant lift from lemon zest and scallions. Perfect for a weeknight dinner that’s special enough for guests.

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Ingredients

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView 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 1/2-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Strip 1 teaspoon thyme leaves from stems; finely chop. 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. While carrots roast, heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook, stirring occasionally, until just softened, about 1 minute. Stir in 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, 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. Lower heat if chicken browns too quickly. Transfer to a plate; wipe out pan.
5. Melt 1 tablespoon butter in same pan over medium heat. Add chopped thyme; cook until fragrant, about 30 seconds. Stir in stock concentrate and 1/4 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.

Recipe Tips

FAQ

Can I use chicken thighs instead of cutlets?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed until internal temperature reaches 165°F.

Is there a substitute for sour cream?

You can use plain Greek yogurt or crème fraîche for a similar creamy texture and tang.

Can I make this dish dairy-free?

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