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

This dish is all about that incredible pan sauce-a sweet and tangy combination of currant jam and dried cranberries that transforms simple seared chicken into something truly special. Paired with fluffy couscous flecked with scallions and tender roasted zucchini, it’s a complete meal that feels both comforting and elegant.

Ready in about 30 minutes, this recipe is perfect for busy weeknights when you want something delicious without a lot of fuss. The sauce comes together quickly in the same pan you cook the chicken in, so cleanup is a breeze. Serve it up and watch everyone go back for seconds!

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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 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Currant JamView 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. Thinly slice scallions, separating whites from greens. Trim zucchini, halve lengthwise, then cut crosswise into ½-inch-thick half-moons.
2. Heat a drizzle of oil in a small pot with a lid over medium-high heat. Add scallion whites and cook until softened, about 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. Cover, reduce heat to low and 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 on top rack, tossing halfway through, until browned and tender, about 15 minutes. Remove from oven and cover to keep warm.
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. (If chicken browns too quickly, reduce heat to medium.) Transfer to a plate. Wipe out the pan.
5. In a small bowl, combine stock concentrate, jam and 2 tbsp water (3 tbsp for 4 servings). Heat a drizzle of oil in the same pan over medium heat. Add cranberries and cook, stirring, until slightly softened, about 1 minute. Add the stock mixture, bring to a simmer and cook until thickened, 1-2 minutes. Turn off heat; stir in 1 tbsp butter until melted. Return chicken to the pan and turn to coat in sauce.
6. Fluff couscous with a fork, then stir in 1 tbsp butter and half the scallion greens. Season with salt and pepper. Divide couscous, zucchini and chicken among plates. Spoon any remaining sauce over chicken. Garnish with remaining scallion greens.

Recipe Tips

FAQ

Can I use regular couscous instead of Israeli couscous?

Yes, but cooking times will vary. Israeli couscous is larger and chewier; regular couscous cooks much faster, usually in about 5 minutes. Adjust water and cooking time accordingly.

Can I substitute the currant jam with another jam?

Absolutely. Raspberry or cherry jam would work well, though the flavor will be slightly different. The key is a sweet-tart jam to balance the cranberries.

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, adding a splash of water if the sauce thickens too much.