Sweet and Savory Red Pepper Jam Chicken with Lemony Green Beans and Cilantro Rice

Looking for a quick and flavorful dinner that comes together in just 25 minutes? This sweet and savory red pepper jam chicken is the answer. Juicy chicken cutlets are seared to golden perfection and then coated in a tangy, citrusy red pepper jam sauce that’s simply irresistible.

Pair it with bright lemony green beans and fluffy cilantro rice for a well-rounded meal that’s as delicious as it is convenient. Perfect for busy weeknights when you want something special without spending hours in the kitchen.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Red Pepper JamView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Cook the rice: In a small pot, combine ½ cup jasmine rice, ¾ cup water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes, then remove from heat and let stand covered for 5 minutes. Fluff with a fork.
2. Prepare the green beans: Trim the ends of the green beans. Zest and juice the lemon. Chop the cilantro leaves and tender stems.
3. Cook the green beans: In a medium skillet, heat 1 tsp olive oil over medium-high heat. Add the green beans and cook, stirring occasionally, until tender and lightly charred, about 4-5 minutes. Remove from heat and toss with lemon zest, a squeeze of lemon juice and salt to taste. Set aside.
4. Cook the chicken: Pat the chicken cutlets dry and season both sides with salt and pepper. In a large skillet, heat 2 tsp cooking oil over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 3-4 minutes per side. Transfer to a plate and tent with foil.
5. Make the sauce: In the same skillet, reduce heat to medium. Add 2 tbsp butter and let melt. Stir in the red pepper jam, Dijon mustard and chicken stock concentrate. Cook, stirring, until the jam is melted and the sauce is slightly thickened, about 1-2 minutes. Return the chicken to the skillet and turn to coat in the sauce.
6. Finish the rice: Stir the chopped cilantro into the cooked rice. Season with salt to taste.
7. Serve: Divide the cilantro rice among plates. Top with the red pepper jam chicken and any remaining sauce from the skillet. Serve the lemony green beans alongside.

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.

What can I substitute for red pepper jam?

You can use any sweet fruit jam or jelly, such as apricot or peach, combined with a pinch of red pepper flakes for a similar sweet-spicy effect.

Is this recipe gluten-free?

The ingredients listed are naturally gluten-free, but always check labels on chicken stock concentrate and Dijon mustard to ensure they are certified gluten-free.