Paprika Chicken in a Lemony Sauce
with Pistachio Rice & Roasted Asparagus
- Milk
- Tree Nuts
Lemon brightens 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; tender roasted carrots and steamy rice with lemon zest and pistachios. When life gives you lemons, you know what to do.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
0.11 ounce
Thyme
ounce
Carrot
6 ounce
Asparagus
½ ounce
Pistachios
(Contains: Tree Nuts)
1 unit
Chicken Stock Concentrate
1 unit
Lemon
1 teaspoon
Paprika
10 ounce
Chicken Cutlets
2 unit
Scallions
½ cup
Basmati Rice
Not included in your delivery
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry 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.
Trim and discard woody bottom ends from asparagus. (Save carrots for another use.)
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.
Swap in asparagus for carrots; roast until lightly browned and tender, 10-12 minutes.
Meanwhile, 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 (⅓ 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. 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 Feb 2026- Flavor: The lemon sauce was fresh and creamy, with many praising its deliciousness. Some found the paprika-lemon combo surprisingly tasty! 🍋
- Ease of prep: Customers found this meal quick and easy to prepare, with fresh ingredients and well-portioned seasonings.
- Suggestions: Consider whisking the sour cream into the sauce for better consistency. Some added white wine to deglaze the pan for extra flavor.
- Leftovers: The dish keeps well, with some enjoying compliments for days after. Roasted carrots can be saved for another meal.
- Rice: Many loved the pistachio rice, calling it "spectacular" and enjoying its unique flavor and crunch. Some added dried apricots for extra flair.
Reviews from our home cooks
My husband & I loved this! I substituted the asparagus since I'm not a big fan of cooked carrots, & I expected a whole bunch for the additional price & only got about 8-10 spears, but other than that it was yummy and we have carrots for another meal. I steamed the asparagus for about 10-15 minutes before baking. I only used a few drops of lemon in the sauce since my husband doesn't like a heavy lemon flavor, and we both loved it! We also loved the pistachios in the rice and will definitely try that combination again - thanks for the yummy dinner!
LOVED the pistachio rice! Chicken was tasty and these 3 flavors work great together with the lemon sauce/chicken, sweet carrots, and pistachio rice.
I keep forgetting to turn down heat and cook longer or pound the chicken flatter so this time the chicken was not cooked all the way through. The taste was excellent though. I went ahead and roasted the carrots too so we had asparagus and carrots.
Surprisingly delicious. Our family isn't a chicken or lemon fan, but I got compliments for two days from this dish!
This is one of the best meals that I have prepared of Hello Fresh. The rice is spectacular, and the chicken was moist and seasoned to perfection.
It was absolutely yummy!! I went a little rogue and instead of wiping out the pan after searing the chicken, I deglazed it with some white wine, and continued with your instructions.
I really felt this was so easy to make and tasted delicious. Would purchase again.
I don't know what I did wrong but the Lemony Sauce never really thickened up properly. Was pretty watery. Otherwise tasty, but that part bothered me... to have the sauce running all over the plate.
This meal was customized with asparagus. The card never mentioned asparagus. The electronic cooking instructions mentioned asparagus as an ingredient, but did not say how to cook it. Step 2 seemed to indicate that the asparagus should be tossed on the baking sheet with(or instead of) the carrots. If you are going to do customization the tell us how to cook the customizations!
Very good even with the trout substitute. You just need to let people know they need to whisk in the sour cream for the sauce. It doesn't work just to stir it in.
