Creamy Mustard Dill Chicken with Couscous and Asparagus

This creamy mustard dill chicken is a delightful weeknight dinner that comes together quickly. Tender chicken cutlets are seared and then roasted alongside asparagus, then topped with a rich and tangy dill mustard sauce. Served over fluffy buttery couscous, every bite is packed with flavor.

The sauce, made with sour cream, Dijon mustard and fresh dill, perfectly complements the savory chicken and roasted vegetables. A sprinkle of chili flakes adds a subtle heat, making this dish both comforting and exciting. It’s an impressive meal that’s surprisingly easy to make.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

12 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

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet with foil. Trim the woody ends from the asparagus. Chop the dill fronds.
2. Pat chicken cutlets dry and season generously with salt and pepper. Heat olive oil in a large pan over medium-high heat. Sear chicken until browned, about 4-8 minutes, turning occasionally. Transfer chicken to one side of the prepared baking sheet.
3. Toss asparagus with olive oil, salt, pepper and chili flakes on the other side of the baking sheet. Roast until asparagus is tender and chicken is cooked through, 10-12 minutes. Let chicken rest on a cutting board for 5 minutes.
4. Meanwhile, in a small pot, melt 1 tablespoon butter over medium-high heat. Add couscous and cook, stirring, until lightly toasted, 2-3 minutes. Add 1 cup water, half the chicken stock concentrate and a pinch of salt. Bring to a boil, cover, reduce heat to low and cook until tender, 6-8 minutes. Drain excess water if needed. Keep covered.
5. In the same pan used for chicken, add remaining stock concentrate and 1/4 cup water. Bring to a simmer and cook 1-2 minutes. Reduce heat to low, whisk in sour cream, half the dill and Dijon mustard to taste. Stir in 1 tablespoon butter and any resting juices from the chicken. Season with salt and pepper.
6. Fluff couscous with a fork. Slice chicken. Divide couscous, chicken and asparagus among plates. Spoon sauce over chicken, sprinkle with remaining dill and chili flakes. Serve.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, but cooking times may vary. Israeli couscous is larger and chewier; regular couscous cooks faster.

Can I substitute the chicken?

Pork cutlets or turkey cutlets work well as substitutes.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently.