Thyme-Seared Chicken with Lemon Couscous and Tomato Cream Sauce

This dish brings together pan-seared chicken seasoned with aromatic thyme, served on a bed of fluffy lemon couscous loaded with sautéed green beans and scallions. The crowning glory is a buttery tomato-cream pan sauce that comes together in minutes, adding richness and tang.

Perfect for a weeknight dinner that feels special, this recipe walks you through the basics of building a quick pan sauce while delivering big flavor. A squeeze of fresh lemon at the end brightens every bite.

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Ingredients

6 ounce Green BeansView 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

24 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim green beans if necessary; cut crosswise into 1-inch pieces. Peel and finely chop garlic. Finely dice tomato. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add green beans and half the garlic; season with salt and pepper. Cook, stirring occasionally, until tender and slightly blistered, 5-6 minutes. If green beans haven’t softened, stir in 1-2 tablespoons water and cook a bit more. Turn off heat; transfer to a plate; cover with foil to keep warm. Wipe out pan.
3. While green beans cook, melt 1 tablespoon butter (2 tablespoons for 4 servings) in a small pot over medium-high heat. Add couscous and remaining garlic; cook, stirring, until fragrant, 30 seconds. Stir in 1 cup water (2 cups for 4) and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. 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 green beans over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Remove pan from heat. Transfer chicken to a cutting board to rest; tent with foil to keep warm. Let pan cool for 1-2 minutes.
5. Melt 1 tablespoon butter (2 tablespoons for 4 servings) 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 1/4 cup water (1/3 cup for 4). 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 green beans, scallion greens and lemon zest. Stir in a squeeze of lemon juice to taste. Season with salt and pepper to taste. Divide green bean 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 regular couscous instead of Israeli couscous?

Yes, but cooking times will vary. Israeli couscous is larger and chewier; regular couscous cooks in about 5 minutes.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F and the juices run clear.

Can I make this dish dairy-free?

You can substitute the butter with olive oil and use a dairy-free cream cheese alternative, though the sauce texture may differ slightly.