Dijon Chicken with Creamy Mushrooms, Pearl Couscous and Lemony Arugula

This Dijon chicken dinner brings together golden-seared chicken, tender button mushrooms and a tangy sour cream sauce spooned over pearl-like Israeli couscous.

A simple arugula salad with lemon and olive oil keeps the plate fresh, while thyme and garlic add savory depth to the creamy mushroom pan sauce.

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Ingredients

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Preheat the oven to 350°F. Bring a medium pot of salted water to a boil. Trim and thinly slice the mushrooms. Thinly slice the garlic. Pick thyme leaves from the stems until you have about 1 teaspoon of leaves, saving the remaining sprigs for the sauce.
2. Heat a large drizzle of olive oil in a large pan over medium-high heat. Season the chicken all over with salt and pepper. Sear until browned on the outside, 2 to 3 minutes per side. Transfer the chicken to a baking sheet and bake until no longer pink in the center, 10 to 11 minutes. Let rest for 5 minutes after removing from the oven.
3. When the water is boiling, add the Israeli couscous. Cook until al dente, 8 to 9 minutes, then drain.
4. Return the pan used for the chicken to medium heat and add a drizzle of olive oil. Add the mushrooms and cook, tossing occasionally, until tender and browned, 3 to 4 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Season with salt and pepper.
5. Add 0.5 cup water, the reserved thyme sprigs and the chicken stock concentrate to the pan, scraping up any browned bits from the bottom. Reduce the heat to low and simmer until the liquid is reduced by about half, 2 to 3 minutes.
6. Remove the pan from the heat and let the sauce cool slightly for 1 to 2 minutes. Stir in the sour cream and Dijon mustard. Season with salt and pepper, then remove and discard the thyme sprigs.
7. Halve the lemon. In a medium bowl, toss the arugula with a squeeze of lemon juice and a large drizzle of olive oil. Season with salt and pepper. Cut any remaining lemon into wedges.
8. Divide the couscous between plates and top with the chicken. Spoon the creamy mushroom sauce over the chicken, sprinkle with the reserved thyme leaves to taste and serve with the lemony arugula and lemon wedges on the side.

Recipe Tips

FAQ

What is Israeli couscous?

Israeli couscous is a small, round wheat-based pasta. In this recipe it is boiled in salted water until al dente, then used as the base for the chicken and mushroom sauce.

Why is the sour cream added off the heat?

The pan is removed from the heat and cooled briefly before the sour cream is stirred in so the sauce stays creamy rather than overheating.

How do I know when the chicken is done?

After searing, the chicken bakes until it is no longer pink in the center, then rests for 5 minutes before serving.

What makes the sauce flavorful?

The sauce is built in the same pan used for the chicken, with browned mushrooms, garlic, thyme sprigs, chicken stock concentrate, sour cream and Dijon mustard.

How is the arugula served?

The arugula is tossed simply with lemon juice, olive oil, salt and pepper, then served alongside the sauced chicken and couscous.