Seared Chicken with Cranberry Currant Pan Sauce, Scallion Couscous and Roasted Zucchini

This dish brings together tender seared chicken breast and a vibrant cranberry-currant pan sauce that’s both sweet and tangy. Currant jam adds a rich, earthy sweetness while dried cranberries provide texture and a pop of tartness. Spooned over juicy chicken and paired with scallion-flecked couscous and oven-roasted zucchini, every bite is satisfying and full of winter flavor.

Perfect for a weeknight dinner that feels special, this recipe uses simple ingredients to create a restaurant-quality meal at home. The couscous is toasted with scallions for extra depth and the zucchini roasts until golden and tender. A quick pan sauce brings it all together-you’ll want to put it on everything.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Currant JamView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook until softened, 30 seconds to 1 minute. Add couscous and a pinch of salt and pepper. Cook, stirring, until toasted, 2-3 minutes. Add ¾ cup water (1½ cups for 4 servings) and bring to a boil. Once boiling, cover and reduce heat to low. Cook until tender, 6-8 minutes. Keep covered until ready to serve.
3. Toss zucchini on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast, tossing halfway through, until browned and tender, 14-16 minutes. Remove from oven; cover until ready to serve.
4. Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. (Tip: If chicken browns too quickly, reduce heat to medium.) Turn off heat; transfer to a plate. Wipe out pan.
5. In a small bowl, combine stock concentrate, jam and 2 tablespoons water (3 tablespoons for 4 servings). Heat a drizzle of oil in the same pan over medium heat. Add cranberries and cook, stirring, until slightly softened, 1-2 minutes. Add stock mixture. Bring to a simmer and cook until thickened, 1-2 minutes. Turn off heat; stir in 1 tablespoon butter until melted. Add chicken and turn to coat in sauce.
6. Fluff couscous with a fork, then stir in 1 tablespoon butter (2 tablespoons for 4 servings) and half the scallion greens. Season with salt and pepper. Divide couscous, zucchini and chicken between plates. Top chicken with any remaining sauce. Garnish with remaining scallion greens.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will differ. Israeli couscous is larger and takes about 6-8 minutes to cook; regular couscous cooks in about 5 minutes after adding boiling water. Adjust accordingly.

Can I substitute the currant jam with another fruit jam?

Absolutely. Raspberry or cherry jam would work well, offering a similar sweet-tart profile. Adjust sweetness to taste.

How do I store leftovers?

Store chicken, couscous and zucchini separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a microwave or skillet.