Creamy Mustard Dill Chicken with Roasted Asparagus and Buttery Couscous

This creamy mustard dill chicken is the perfect weeknight dinner that feels special enough for company. Tender chicken cutlets are pan-seared until golden, then finished in the oven alongside fresh asparagus. The star of the show is the luscious sauce-made with sour cream, Dijon mustard and fresh dill-that coats every bite.

Serve it all over buttery Israeli couscous, which soaks up every last drop of the savory sauce. A sprinkle of chili flakes adds a gentle warmth, making this dish both comforting and vibrant. Ready in just 30 minutes, it’s a meal that delivers big on flavor with minimal effort.

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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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView 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 oven). 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 tablespoon butter (2 tablespoons 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 ¼ cup water (⅓ 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 tablespoon butter (2 tablespoons for 4) and any resting juices from chicken. Season with salt and pepper.
6. Fluff couscous with a fork and season with salt and pepper. Slice chicken crosswise. Divide couscous, chicken and asparagus between plates. Spoon sauce over chicken and sprinkle with remaining chopped dill and chili flakes to taste. Serve.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, but Israeli couscous (also called pearl couscous) has a larger, chewy texture that works best. Regular couscous will cook faster and may become mushy.

Can I substitute the chicken with another protein?

Absolutely. Pork cutlets or turkey cutlets work well. Adjust cooking time as needed to ensure they are cooked through.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water to loosen the sauce.