Seared Chicken Cutlets with Creamy Garlic Pan Sauce and Roasted Sweet Potato Couscous

This dish is all about the pan sauce! A luscious blend of garlic, cream cheese and butter creates a velvety finish for perfectly seared chicken cutlets. The chicken rests on a bed of toasted pearl couscous studded with roasted sweet potato, adding a touch of natural sweetness and hearty texture.

Every element comes together beautifully: the tender chicken, the creamy sauce and the nutty couscous. It’s a satisfying meal that feels special enough for company but simple enough for a weeknight. Garnish with fresh scallion greens for a pop of color and flavor.

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Ingredients

0.75 cup Pearl CouscousView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Dice sweet potato into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic.
2. Toss sweet potato on one side of a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 20-22 minutes (you’ll add more to the sheet after 11 minutes).
3. While sweet potato roasts, using a rolling pin or heavy-bottomed pan, crush peppercorns inside packet of Steak Spice. Pat chicken dry with paper towels and season all over with 1½ tsp Steak Spice (all for 4 servings), a big pinch of salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Add chicken and sear, turning occasionally, until browned all over, 4-8 minutes. Turn off heat; transfer to a plate. Wipe out pan.
4. Once sweet potato has roasted 11 minutes, remove sheet from oven. Carefully toss sweet potato; add chicken to empty side of baking sheet. Return to top rack until chicken is cooked through and sweet potato is browned and tender, 9-11 minutes. Transfer chicken to a cutting board to rest for at least 5 minutes.
5. Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add scallion whites and half the garlic (you’ll use the rest in the next step); cook until fragrant, 30 seconds. Add couscous and stir to coat. Stir in 1 cup water (2 cups for 4), chicken stock concentrate and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes. Drain any excess liquid if necessary. Season with salt and pepper if desired. Keep covered off heat until ready to serve.
6. While couscous cooks, heat a drizzle of oil in pan used for chicken over medium heat. Add remaining garlic and cook, stirring often, until fragrant, 30 seconds. Add ¼ cup water (⅓ cup for 4 servings), mushroom stock concentrate and cream cheese. Cook, stirring occasionally, until cream cheese melts and sauce has thickened, 2-3 minutes. Remove from heat and stir in 1 TBSP butter (2 TBSP for 4). Taste and season with salt and pepper if desired.
7. Stir roasted sweet potato into pot with couscous. Thinly slice chicken crosswise. Divide couscous and chicken between plates. Spoon pan sauce over chicken. Garnish with scallion greens and serve.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, you can use boneless skinless chicken breasts. If they are thick, pound them to an even thickness for even cooking.

What can I substitute for pearl couscous?

You can use regular couscous, quinoa or orzo. Adjust cooking time according to package instructions.

Can I make this dairy-free?

Yes, use dairy-free cream cheese and butter substitutes. The sauce may have a slightly different texture but will still be delicious.