Pan-Seared Chicken with Dijon Mushroom Sauce and Israeli Couscous

This pan-seared chicken recipe is all about big flavor with minimal fuss. The chicken breasts are quickly browned on the stovetop, then finished in the oven to keep them tender and juicy. Meanwhile, a creamy Dijon mushroom sauce-made with garlic, sour cream and a touch of lemon-comes together in the same pan, soaking up all those delicious browned bits.

We love serving this dish over nutty whole wheat Israeli couscous, which cooks up in just minutes. A bright, peppery arugula salad with a simple lemon dressing adds a fresh contrast. It’s a complete meal that feels special enough for company but is easy enough for any weeknight.

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Ingredients

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

0.5 cup Whole Wheat Israeli CouscousView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 jar 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

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 350°F. Wash and dry all produce. Thinly slice the mushrooms and mince the garlic.
2. Bring a medium pot of salted water to a boil. Add the Israeli couscous and cook until al dente, 8-9 minutes. Drain in a strainer (like pasta) and set aside.
3. While the couscous cooks, heat a large drizzle of olive oil in a large oven-safe skillet over medium heat. Season the chicken breasts on all sides with salt and pepper. Sear until golden brown, 2-3 minutes per side. Transfer the chicken to a baking sheet and bake until the juices run clear when pierced with a knife, 10-11 minutes. Let rest for 5 minutes before slicing.
4. In the same skillet, add another drizzle of olive oil over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the sliced mushrooms and toss until browned, 3-4 minutes. Season with salt and pepper.
5. Pour in ½ cup water and the chicken stock concentrate, scraping up any browned bits from the bottom of the pan. Simmer over low heat until the liquid reduces by half, 2-3 minutes. Remove from heat and stir in the sour cream and 1 teaspoon Dijon mustard. Taste and adjust seasoning with salt and pepper.
6. Halve the lemon. In a medium bowl, toss the arugula with a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper. Thinly slice the rested chicken. Serve the chicken over a bed of couscous, drizzle generously with the Dijon mushroom sauce and place the arugula salad alongside. Enjoy!

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will differ. Israeli couscous is larger and chewier; regular couscous cooks in about 5 minutes and has a finer texture.

What can I substitute for sour cream?

Greek yogurt or crème fraîche work well as substitutes. They will provide a similar tangy creaminess.

How do I know when the chicken is fully cooked?

The internal temperature should reach 165°F. Alternatively, pierce the thickest part with a knife; the juices should run clear with no pink.