Lemon Paprika Chicken with Pistachio Rice and Roasted Carrots

This lemon paprika chicken is the ultimate weeknight dinner: juicy chicken cutlets coated in smoky paprika, pan-seared to golden perfection and finished with a luscious lemon-thyme sauce. The creamy sauce comes together in minutes with sour cream and chicken stock, making every bite bright and savory.

On the side, fluffy basmati rice gets a delightful crunch from chopped pistachios and a burst of freshness from lemon zest. Tender roasted carrots, caramelized in the oven, round out the plate. It’s a balanced, colorful meal that feels special but comes together easily.

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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 oven rack to top position and preheat to 425°F. Wash and dry all 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 teaspoon thyme leaves (2 teaspoons for 4 servings) from stems; finely chop. Zest and quarter the 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 softened, about 1 minute. Stir in rice, ¾ cup water (1½ cups for 4 servings) 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 (reduce heat if browning too quickly). Turn off heat; transfer chicken 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 (⅓ cup for 4 servings). 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 (for extra richness, stir in 1 tablespoon butter; 2 tablespoons for 4 servings). 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.

What can I substitute for pistachios?

Chopped almonds or walnuts make a good substitute. For a nut-free version, omit or use sunflower seeds.

Can I make this dish dairy-free?

Replace butter with olive oil or vegan butter and use a dairy-free sour cream alternative. The sauce may be slightly thinner.