Paprika Chicken in a Lemony Sauce
with Pistachio Rice & Roasted Carrots
- Milk
- Tree Nuts
Lemon is our go-to ingredient for brightening up any meal, and this dish is positively bursting with citrusy goodness! Paprika-coated chicken is drizzled with a creamy, lemon-and-thyme-spiked pan sauce that’d taste good on pretty much anything. On the side, there’s tender roasted carrots and steamy rice with lemon zest and pistachios. When life gives you lemons, you know what to do.
Ingredients
12 ounce
Carrots
2 unit
Scallions
¼ ounce
Thyme
1 unit
Lemon
½ cup
Basmati Rice
10 ounce
Chicken Cutlets
1 teaspoon
Paprika
1 unit
Chicken Stock Concentrate
2 tablespoon
Sour Cream
(Contains: Milk)
½ ounce
Pistachios
(Contains: Tree Nuts)
Not included in your delivery
2 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Strip 1 tsp thyme leaves (2 tsp for 4 servings) from stems; finely chop leaves. Zest and quarter lemon.
• Toss carrots on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes.
• While carrots roast, heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook, stirring occasionally, until just softened, 1 minute. • Stir in rice, ¾ cup water (1½ cups for 4), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
While rice cooks, pat chicken* dry with paper towels and 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. TIP: If chicken begins to brown too quickly, lower the heat. • Turn off heat; transfer to a plate. Wipe out pan.
• 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 (1/3 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.
• Fluff rice with a fork; stir in lemon zest and pistachios. (TIP: For extra richness, stir in 1 TBSP butter; 2 TBSP for 4 servings.) Season with salt and pepper. • Divide rice, carrots, and chicken between plates. Top chicken with sauce and sprinkle with scallion greens. Serve with remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the lemony sauce and pistachio rice, though some found the chicken bland or tough.
- Ease of prep: Several noted it took longer than expected, with some finding the rice tricky to cook perfectly.
- Suggestions: Consider pounding chicken for even cooking; reduce water for a thicker sauce; crush pistachios for better texture.
- Portions: Some felt chicken portions were small or uneven; a few wanted more carrots and less rice.
- Leftovers: Several mentioned it reheated well, making good leftovers for lunch the next day.
Reviews from our home cooks
This was very flavorful and tasty. The paprika adds a nice warm and earthy flavor to the chicken. Then the rice has that wonderful nutty crunch from the pistachios. Top that all off with the fabulous lemon sauce, which adds brightness and pulls the entire dish together. Well done!
The pistachios in the basmati rice were amazing. Paprika and the lemon thyme sauce made a plain chicken breast really good. And the carrots were so sweet and tender. I was the least excited for this meal and it was really really good!
Wow! What a creative way to have pistachios and citrus in a meal. I added my pistachios to the rice while cooking for a softer texture. Those mixed with the lemon zest tasted awesome! The sauce for the chicken was also a hit for me. Once again, a perfect portion for myself.
Oh my goodness, this is so good! It's a very refreshing and light meal, but has a lot of wonderful flavors. The rice is so good with the lemon and pistachios. The paprika on the chicken with the lemony sauce...yum!
Paprika made the chicken attractive and delicious. The pistachio rice was a big hit and the combo of lemon and pistachio made it unique. I added the butter to the rice as recommended.
Chicken could've used a little more paprika, but the lemon sauce was divine. Loved the pistachio, lemon basmati and the green beans were great too. Both roasted veggies have taken a little longer to roast to the color on photo, but excellent otherwise.
This is one of the best meals I have made from your company. It appealed to everyone, even people who are not naturally chicken lovers. Frying with paprika was new for me, and the sauce was to die for. I've never made the lemon rice with zest and added pistachios but it was SO good. Everything was delicious and healthy. LOVE this meal!
I love this meal for its simplicity. So easy and quick to put together. The chicken with the smoky paprika and the delicious lemon sauce came together so easily and yet, so flavorfully. Of course I love the rice and roasted green beans as always. Nothing fancy, but super satisfying
This was great! The lemony sauce was a little thin so we had to thicken it up with some flour but otherwise this meal was excellent! The sauce made the meal! I drizzled it over my rice and chicken it was so good!
Tender, moist chicken with a light, zesty pan sauce. The rice, pistachios and lemon were a great combination. The vegetable portion was light though. It would have been nice to have another carrot or two.
