Lemon Paprika Chicken with Pistachio Rice and Roasted Carrots

Brighten up your dinner table with this vibrant lemon paprika chicken. Juicy chicken cutlets are coated in smoky paprika, pan-seared until golden, then drizzled with a creamy lemon-thyme sauce that’s bursting with citrusy flavor.

On the side, fluffy basmati rice is studded with crunchy pistachios and fresh lemon zest, while tender roasted carrots and broccoli add a touch of sweetness. It’s a complete meal that feels special but comes together easily on a weeknight.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.028 ounce ThymeView ingredient guideLike ingredientDislike ingredient

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

1 unit BroccoliView 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 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) with a rack in the top position. Wash and dry all produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating white and green parts. Strip 1 teaspoon thyme leaves from stems and finely chop. Zest the lemon, then quarter it.
2. Toss carrots on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on the top rack until golden brown 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, stirring, 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 and reduce heat to low. Simmer 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. 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 chicken browns too quickly, lower the 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 chicken 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. Season with salt and pepper. Divide rice, 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, you can use boneless skinless chicken breasts. Pound them to an even thickness for even cooking and adjust cooking time as needed.

What can I substitute for sour cream?

Greek yogurt or crème fraîche work well as substitutes for sour cream in the sauce.

Can I make this dish dairy-free?

To make it dairy-free, use a dairy-free sour cream alternative and substitute butter with olive oil or a vegan butter.