Lemon Paprika Chicken with Pistachio Rice and Roasted Green Beans

This dish is bursting with citrusy goodness! Paprika-coated chicken is drizzled with a creamy lemon-thyme pan sauce that would taste good on just about anything. On the side, tender roasted green beans and fluffy rice with lemon zest and crunchy pistachios.

When life gives you lemons, you know exactly what to make. This bright, satisfying meal comes together in about 35 minutes and is perfect for a busy weeknight.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.028 ounce ThymeView 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

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim green beans if needed. Trim and thinly slice scallions, separating whites from greens. Strip 1 tsp thyme leaves (2 tsp for 4 servings) from stems; finely chop. Zest and quarter lemon.
2. Toss green beans on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on top rack until golden brown and tender, 12-15 minutes.
3. Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add scallion whites; cook, stirring, until softened, 1 minute. Stir in rice, ¾ cup water (1½ cups for 4) and a pinch of salt. Bring to a boil, cover, reduce to low simmer. Cook until tender, 15-18 minutes. Keep covered off heat.
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; cook until browned and cooked through, 5-7 minutes per side. If browning too quickly, lower heat. Transfer to a plate; wipe out pan.
5. Melt 1 TBSP butter in same pan over medium heat. Add chopped thyme; cook until fragrant, 30 seconds. Stir in stock concentrate and ¼ cup water (⅓ cup for 4). Bring to a simmer, then 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, green beans and chicken between plates. Top chicken with sauce; sprinkle with scallion greens. Serve with lemon wedges.

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.

Can I substitute the pistachios?

Absolutely! Chopped almonds, walnuts or pine nuts would 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 the microwave or on the stovetop.