Lemon Paprika Chicken with Pistachio Rice and Roasted Green Beans

This lemon-infused chicken dish is bursting with bright, citrusy flavor. Paprika-coated chicken cutlets are pan-seared to golden perfection, then finished with a creamy lemon and thyme pan sauce that’s irresistible. On the side, tender roasted green beans and fluffy basmati rice tossed with lemon zest and crunchy pistachios round out the meal.

It’s a simple yet elegant dinner that comes together in under an hour, using everyday ingredients. The combination of tangy lemon, earthy paprika and nutty pistachios creates a harmonious balance that will brighten any weeknight table.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Bring a small pot of salted water to a boil for the rice.
2. Trim the ends of the green beans and place them on a baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast for 15-20 minutes until tender and lightly browned.
3. While green beans roast, cook the rice: add basmati rice to the boiling water, reduce heat to low, cover and simmer for 12-15 minutes until tender. Drain if needed and fluff with a fork.
4. Zest the lemon, then cut it in half. Juice one half and slice the other half into wedges for serving. Pick the thyme leaves from the stems; discard stems. Finely chop the pistachios. Slice the scallions, separating white and green parts.
5. Pat chicken cutlets dry with paper towels. Season both sides with salt, pepper and paprika.
6. In a large skillet over medium-high heat, add 1 tsp olive oil. Cook chicken cutlets for 3-4 minutes per side until golden and cooked through (internal temp 165°F). Remove chicken to a plate and tent with foil.
7. Reduce heat to medium. Add 1 tbsp butter to the skillet. Add the white parts of scallions and cook for 1 minute. Stir in the chicken stock concentrate, 1/4 cup water, lemon juice and half the thyme leaves. Simmer for 1-2 minutes until slightly thickened.
8. Remove skillet from heat and stir in sour cream and remaining 1 tbsp butter until smooth. Season with salt and pepper to taste.
9. Fluff the cooked rice and stir in lemon zest, chopped pistachios and the green parts of scallions. Season with salt.
10. Serve the chicken over the pistachio rice with roasted green beans on the side. Drizzle the lemon-thyme sauce over the chicken. Garnish with remaining thyme leaves and lemon wedges.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, slice chicken breasts horizontally to create cutlets or pound them to an even thickness. Adjust cooking time as needed.

Can I substitute the pistachios?

Absolutely. Chopped almonds, walnuts or pine nuts work well in the rice.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.