Lemon Paprika Chicken with Pistachio Rice and Roasted Carrots

Bright, citrusy flavors meet cozy comfort in this skillet dinner. Paprika-coated chicken cutlets are pan-seared until golden, then finished with a luscious lemon and thyme sauce that comes together in minutes. On the side, fluffy basmati rice gets a delightful crunch from pistachios and a pop of freshness from lemon zest. Roasted carrots add a touch of natural sweetness, making this a well-rounded meal that feels special but is simple enough for a weeknight.

This recipe is all about balance: the creamy sauce cuts through the richness of the chicken, while the pistachios and lemon brighten every bite. Whether you’re cooking for family or just treating yourself, this dish delivers restaurant-quality flavor with minimal fuss.

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Ingredients

1.5 tablespoon Sour CreamView 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

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive 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 diagonally into ½-inch-thick pieces. Trim and thinly slice scallions, separating white and green parts. Strip about 1 teaspoon of thyme leaves from stems and finely chop. Zest the lemon, then cut it into wedges.
2. On a baking sheet, toss carrots 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, then cover, reduce heat to low and simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. While rice cooks, pat chicken cutlets dry with paper towels. Season all over with paprika, salt and pepper. Heat a drizzle of olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. If chicken browns too quickly, reduce heat. Transfer chicken to a plate and wipe out the skillet.
5. In the same skillet, melt 1 tablespoon butter 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 remove from heat. Stir in sour cream and a squeeze of lemon juice. Season with pepper.
6. Fluff rice with a fork and stir in lemon zest and pistachios. Season with salt and pepper. Divide rice, roasted carrots and chicken among plates. Spoon sauce over chicken and garnish 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. Slice them in half horizontally to create thinner cutlets or pound them to an even thickness for quicker cooking.

Is there a substitute for sour cream?

Greek yogurt or crème fraîche work well as substitutes. They provide similar creaminess and tang.

Can I make this dish dairy-free?

To make it dairy-free, use a plant-based butter and replace the sour cream with a dairy-free yogurt or coconut cream. The sauce may have a slightly different flavor but will still be delicious.