Lemon Paprika Chicken with Pistachio Rice and Roasted Carrots

This lemon-infused chicken dish brings a burst of citrusy brightness to your dinner table. Paprika-coated chicken cutlets are pan-seared until golden, then finished with a creamy lemon-thyme sauce that’s simply irresistible.

On the side, fluffy basmati rice is studded with toasted pistachios and fresh lemon zest, while tender roasted carrots add a touch of natural sweetness. It’s a balanced, satisfying meal that feels special yet comes together easily.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.028 ounce ThymeView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView 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

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with rack in top position. Wash and dry produce. Trim, peel and cut carrots diagonally into ½-inch pieces. Trim and thinly slice scallions, separating whites and greens. Strip 1 teaspoon thyme leaves from stems and chop finely. Zest the lemon, then quarter it.
2. Toss carrots on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on top rack until golden and tender, 20-25 minutes.
3. Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook 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, cover, reduce heat to low and simmer until rice is tender, 15-18 minutes. Keep covered off heat until serving.
4. While rice cooks, pat chicken dry with paper towels. 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 browning too quickly, lower heat. Transfer chicken to a plate and wipe out the pan.
5. Melt 1 tablespoon butter in the same pan over medium heat. Add chopped thyme and 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 remove from 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, roasted carrots and chicken among plates. Spoon sauce over chicken and sprinkle with scallion greens. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

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

What can I substitute for sour cream?

Greek yogurt or crème fraîche work well as substitutes. For a dairy-free option, use full-fat coconut cream.

How do I store leftovers?

Store chicken, rice and vegetables separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a microwave or skillet.