Lemon Paprika Chicken with Pistachio Rice and Roasted Carrots

Bright, citrusy and utterly satisfying, this dish brings together paprika-spiced chicken with a luscious lemon-thyme sauce. The creamy sauce is made with sour cream and chicken stock, creating a velvety finish that coats every bite. On the side, tender roasted carrots and fluffy basmati rice studded with pistachios and lemon zest round out the meal.

It’s a simple yet elegant dinner that comes together in about 35 minutes. Perfect for a weeknight when you want something special without a lot of fuss. The combination of warm spices, fresh herbs and crunchy nuts will have everyone asking for seconds.

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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

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Trim, peel and cut carrots diagonally 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 cut it into wedges.
2. Toss carrots on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on the top rack until golden and tender, 20-25 minutes.
3. Meanwhile, melt 1 tablespoon butter in a small pot over medium-high heat. Add scallion whites and cook until softened, about 1 minute. Stir in rice, ¾ cup water 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. Pat chicken cutlets 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. Transfer 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. Bring to a simmer, then immediately remove from heat. Stir in sour cream and a squeeze of lemon juice. Season with pepper.
6. Fluff the rice with a fork and stir in lemon zest and pistachios. Season with salt and pepper. Divide rice, carrots and chicken among plates. Spoon the sauce over the chicken and sprinkle with scallion greens. Serve with remaining lemon wedges.

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.

Can I substitute the pistachios?

Absolutely. Chopped almonds, walnuts or pine nuts would work well in place of pistachios.

Is there a dairy-free option for the sauce?

You can substitute the butter with olive oil or a dairy-free margarine and use a dairy-free sour cream alternative. The sauce will still be creamy and flavorful.