Dijon Mushroom Chicken with Israeli Couscous and Lemony Arugula

This Dijon mushroom chicken is a comforting skillet-and-oven dinner with tender browned chicken, savory mushrooms, garlic, thyme and a creamy sauce finished with sour cream.

Serve it over chewy Israeli couscous with a simple lemon-dressed arugula salad on the side for freshness and balance.

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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

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Set an oven rack in the middle position and preheat the oven to 350°F. Bring a medium pot of salted water to a boil.
2. Trim and thinly slice the mushrooms. Thinly slice the garlic. Strip 1 teaspoon thyme leaves from the stems and reserve them for garnish; keep the remaining thyme sprigs for the sauce.
3. Heat a large drizzle of olive oil in a large pan over medium-high heat. Season the chicken breasts all over with salt and pepper.
4. Add the chicken to the hot pan and cook until browned on the surface, 2 to 3 minutes per side. Transfer the chicken to a baking sheet.
5. Bake the chicken until it is no longer pink in the center, 10 to 11 minutes. Remove from the oven and let it rest for 5 minutes.
6. When the water is boiling, add the Israeli couscous. Cook until al dente, 8 to 9 minutes, then drain.
7. 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.
8. Stir in the garlic and cook until fragrant, about 30 seconds. Season with salt and pepper.
9. Add the chicken stock concentrate, 1/2 cup water and the thyme sprigs to the pan. Scrape up any browned bits from the bottom of the pan.
10. Reduce the heat to low and simmer until the sauce is reduced by about half, 2 to 3 minutes.
11. Remove the pan from the heat and let the sauce cool for 1 to 2 minutes. Stir in the Dijon mustard and sour cream, then season with salt and pepper. Discard the thyme sprigs.
12. Halve the lemon and cut one half into wedges. 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.
13. 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 arugula salad and lemon wedges on the side.

Recipe Tips

FAQ

How do I keep the sour cream sauce from separating?

Take the pan off the heat and let the sauce cool for 1 to 2 minutes before stirring in the sour cream and Dijon mustard.

When is the Israeli couscous done?

Cook it in boiling salted water until al dente, about 8 to 9 minutes, then drain it well.

What should I do with the lemon?

Use a squeeze of lemon juice to dress the arugula, then cut the remaining lemon half into wedges for serving.