Lemon Thyme Chicken with Asparagus Couscous and Tomato Cream Sauce

This dish brings together tender pan-seared chicken seasoned with thyme, served over a bright lemon couscous loaded with garlicky green beans and asparagus. A luscious tomato cream sauce, made with cream cheese and a touch of butter, ties everything together for a satisfying meal that’s both elegant and easy to prepare.

Perfect for a weeknight dinner, this recipe walks you through building a simple pan sauce that elevates the entire dish. Fresh lemon zest and juice add a pop of brightness, while the creamy sauce balances the savory chicken and earthy vegetables. Serve with extra lemon wedges for a fresh finish.

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Ingredients

0.75 cup Pearl CouscousView ingredient guideLike ingredientDislike ingredient

ounce Green BeansView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim green beans if necessary; cut crosswise into 1-inch pieces. Peel and finely chop garlic. Finely dice tomato. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add green beans and half the garlic; season with salt and pepper. Cook, stirring occasionally, until tender and slightly blistered, 5-6 minutes. If green beans haven’t softened, stir in 1-2 tablespoons water and cook a bit more. Turn off heat; transfer to a plate; cover with foil to keep warm. Wipe out pan.
3. While green beans cook, melt 1 tablespoon butter (2 tablespoons for 4 servings) in a small pot over medium-high heat. Add couscous and remaining garlic; cook, stirring, until fragrant, 30 seconds. Stir in 1 cup water (2 cups for 4) 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. Drain any excess water if necessary. Keep covered off heat until ready to use in step 6.
4. Pat chicken dry with paper towels; season all over with thyme, salt and pepper. Heat a drizzle of oil in the pan used for green beans over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Remove pan from heat. Transfer chicken to a cutting board to rest; tent with foil to keep warm. Let pan cool for 1-2 minutes.
5. Melt 1 tablespoon butter (2 tablespoons for 4 servings) in the same pan over medium heat. Add tomato and scallion whites; season with salt and pepper. Cook, stirring occasionally, until slightly softened, 2-3 minutes. Stir in stock concentrates and ¼ cup water (⅓ cup for 4). Cook, stirring occasionally, until slightly reduced, 2-3 minutes. Remove pan from heat. Whisk in cream cheese until melted and combined. Season with salt and pepper.
6. Slice chicken crosswise. To the pot with couscous, stir in green beans, scallion greens and lemon zest. Stir in a squeeze of lemon juice to taste. Season with salt and pepper. Divide green bean couscous between plates. Top with chicken; drizzle with tomato cream sauce. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular couscous instead of pearl couscous?

Yes, but cooking times will vary. Pearl couscous is larger and takes longer to cook; regular couscous cooks in about 5 minutes. Adjust water and time accordingly.

Can I substitute the green beans with another vegetable?

Absolutely. Asparagus, snap peas or broccoli would work well. Adjust cooking time as needed.

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.