Seared Chicken with Cranberry Currant Pan Sauce and Scallion Couscous

This dish brings together tender seared chicken, a glossy cranberry currant pan sauce and fluffy scallion couscous with roasted zucchini. The sauce is the star: sweet currant jam and tangy dried cranberries create a rich, flavorful coating that elevates simple chicken breasts.

Paired with buttery couscous and caramelized zucchini, this meal is balanced, satisfying and perfect for a cozy dinner. Ready in about 30 minutes, it’s a great way to enjoy winter flavors any night of the week.

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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. Preheat oven to 450°F (230°C) with a rack in the top position. Wash and dry all produce. Thinly slice scallions, separating white and green parts. Trim zucchini, halve lengthwise, then cut crosswise into 1/2-inch half-moons.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook until tender, about 1 minute. Add couscous, a pinch of salt and pepper; cook, stirring, until toasted, 2-3 minutes. Add 3/4 cup water and bring to a boil. Cover, reduce heat to low and cook until tender, 10-12 minutes. Keep covered.
3. On a baking sheet, toss zucchini with a drizzle of oil, salt and pepper. Roast, tossing halfway, until browned and tender, about 15 minutes. Remove from oven and cover.
4. Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, 5-8 minutes per side (reduce heat if browning too quickly). Transfer chicken to a plate.
5. In the same skillet, heat a drizzle of oil over medium heat. Add dried cranberries and cook, stirring, until slightly softened, 1-2 minutes. In a small bowl, whisk together stock concentrate, currant jam and 2 tablespoons water. Pour into skillet and bring to a simmer; cook until thickened, 1-2 minutes. Turn off heat and stir in 1 tablespoon butter until melted. Return chicken to skillet, turning to coat in sauce.
6. Fluff couscous with a fork; stir in remaining 1 tablespoon butter and half the scallion greens. Season with salt and pepper. Divide couscous, zucchini and chicken among plates. Spoon remaining sauce over chicken and garnish with remaining scallion greens.

Recipe Tips

FAQ

Can I use pearl couscous instead of Israeli couscous?

Yes, pearl couscous is very similar and can be substituted with the same cooking time.

What can I substitute for currant jam?

You can use any berry jam, such as raspberry or blackberry, for a similar sweet-tart flavor.

Can I make this dish ahead of time?

The components can be prepared separately and reheated, but the pan sauce is best made fresh to maintain its glossy texture.