Creamy Dill Chicken with Couscous and Asparagus

This creamy dill chicken recipe is the perfect weeknight dinner: tender chicken cutlets are pan-seared then finished in the oven alongside roasted asparagus. The star is a luscious mustard-dill sauce made with sour cream and chicken stock, spooned over the chicken and buttery couscous.

With a sprinkle of fresh dill and chili flakes, every bite is savory, tangy and just a little bit spicy. It’s an impressive meal that comes together in about 30 minutes-ideal for busy evenings when you want something special without the fuss.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Line a baking sheet with foil. Wash and dry produce. Trim and discard woody bottom ends from asparagus. Pick and roughly chop fronds from dill.
2. Pat chicken cutlets dry with paper towels; season generously with salt and pepper. Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and sear, turning occasionally, until browned all over, 4-8 minutes (it will finish cooking in the next step). Turn off heat; transfer chicken to one side of prepared baking sheet.
3. Add asparagus to opposite side of baking sheet from chicken; toss with a drizzle of olive oil, salt, pepper and chili flakes to taste. Roast on top rack until asparagus is tender and chicken is cooked through, 10-12 minutes. Remove from oven; transfer chicken to a cutting board to rest for 5 minutes.
4. Meanwhile, add couscous and 1 TBSP butter (2 TBSP for 4 servings) to a small pot over medium-high heat. Cook, stirring, until butter has melted and couscous is lightly toasted, 2-3 minutes. Add 1 cup water (2 cups for 4), half the stock concentrates (you’ll use more in the next step) 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. Tip: Drain excess water if necessary. Keep covered off heat until ready to serve.
5. While couscous cooks, heat pan used for chicken over medium-high heat. Add remaining stock concentrate and 1/4 cup water (1/3 cup for 4 servings); bring to a simmer and cook 1-2 minutes. Reduce heat to low and whisk in sour cream, half the chopped dill and mustard to taste. Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) and any resting juices from chicken. Season with salt and pepper.
6. Slice rested chicken against the grain. Serve chicken over couscous with roasted asparagus on the side. Spoon creamy dill sauce over everything and garnish with remaining dill and extra chili flakes if desired.

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 cutlets or pound them to an even thickness for quicker cooking.

Can I substitute the couscous?

Absolutely. You can use rice, quinoa or orzo. Adjust cooking time and liquid according to the grain’s package instructions.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.