Sweet and Tangy Red Pepper Chicken with Lemony Green Beans and Rice

This sweet and tangy red pepper chicken is the perfect weeknight dinner when you need something delicious on the table fast. Seared chicken cutlets are coated in a vibrant sauce made from red pepper jam, Dijon mustard and a touch of lemon, creating a glossy, flavorful glaze that pairs beautifully with simple sides.

We’re serving it with tender green beans brightened with fresh lemon zest and juice, plus fluffy jasmine rice studded with scallions. It’s a balanced, satisfying meal that feels special but comes together in just 25 minutes.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Red Pepper JamView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine 1/2 cup jasmine rice, 1 cup water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. Prepare the green beans: Trim the ends of the green beans. Zest and juice the lemon. Thinly slice the scallions, separating white and green parts. Mince the garlic.
3. Cook the chicken: Pat chicken cutlets dry with paper towels and season with salt and pepper. Heat 1 tbsp cooking oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through, about 3-4 minutes per side. Transfer to a plate.
4. Make the sauce: In the same skillet, reduce heat to medium. Add minced garlic and cook until fragrant, about 30 seconds. Stir in red pepper jam, chicken stock concentrate, Dijon mustard and 2 tablespoons water. Simmer until slightly thickened, about 1-2 minutes. Return chicken to the skillet and turn to coat in sauce.
5. Cook the green beans: While the sauce simmers, bring a medium pot of salted water to a boil. Add green beans and cook until tender-crisp, about 3-4 minutes. Drain and return to pot. Toss with 1 tbsp butter, lemon zest and a squeeze of lemon juice. Season with salt and pepper.
6. Finish the rice: Fluff the cooked rice and stir in the sliced scallion greens and a squeeze of lemon juice, if desired. Season with salt.
7. Serve: Divide rice and green beans among plates. Top with sauced chicken cutlets. Garnish with remaining scallion whites if desired.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for quicker cooking.

What can I substitute for red pepper jam?

If you can’t find red pepper jam, you can use a combination of apricot jam or orange marmalade with a pinch of red pepper flakes for heat.

How do I store leftovers?

Store leftover chicken, rice and green beans separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.