Thyme-Seared Chicken with Tomato Cream Sauce and Lemon Couscous

This dish will quickly become one of your go-to favorites, while also walking you through the basics of a game-changing pan sauce (it’s all about the sauce!). Pan-seared chicken seasoned with thyme is served on a springy bed of lemon couscous loaded with garlicky sautéed zucchini and scallions.

Top with a buttery tomato-cream pan sauce and a squeeze of fresh lemon for bright, juicy contrast. What time is it? Dinner thyme!

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Ingredients

unit ZucchiniView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Pearl CouscousView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and dice zucchini into ¼-inch pieces. Peel and finely chop garlic. Finely dice tomato. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon. Cut broccoli into bite-size pieces if necessary.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini; season with half the garlic, salt and pepper. Cook, stirring frequently, until browned and tender, 4-7 minutes. Turn off heat. Transfer to a plate; cover with foil to keep warm. Wipe out pan. Repeat with broccoli: heat oil, add broccoli, season with remaining garlic, salt and pepper and cook until lightly browned and tender, 4-7 minutes. Set aside.
3. While zucchini cooks, melt 1 TBSP butter in a small pot over medium-high heat. Add couscous and remaining garlic; cook, stirring, until fragrant, 30 seconds. Stir in ¾ cup water and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Drain any excess water if necessary. Keep covered off heat until ready to use.
4. Pat chicken dry with paper towels; season all over with thyme, salt and pepper. Heat a drizzle of oil in the pan used for zucchini over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat. Transfer chicken to a cutting board; tent with foil to keep warm. Let pan cool for 1-2 minutes.
5. Melt 1 TBSP butter in the same pan over medium heat. Add tomato and scallion whites; season with salt and pepper. Cook, stirring occasionally, until slightly softened, 2-3 minutes. Stir in stock concentrates and ¼ cup water. Cook, stirring occasionally, until slightly reduced, 2-3 minutes. Remove pan from heat. Whisk in cream cheese until melted and combined. Season with salt and pepper.
6. Slice chicken crosswise. To the pot with couscous, stir in zucchini, scallion greens and lemon zest. Stir in a squeeze of lemon juice to taste. Season with salt and pepper. Divide zucchini couscous between plates. Top with chicken; drizzle with tomato cream sauce. Serve with remaining lemon wedges on the side.

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 pearl couscous?

Regular couscous or orzo can be used. Cooking times will vary, so follow package instructions.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water to refresh the sauce.