Thyme-Seared Chicken with Creamy Tomato Sauce and Lemon Asparagus Couscous

This dish brings together tender, thyme-seasoned chicken cutlets with a bright lemon couscous loaded with sautéed zucchini and scallions. A buttery tomato cream sauce ties everything together, finished with a squeeze of fresh lemon for a burst of acidity.

Perfect for a satisfying weeknight meal, this recipe walks you through creating a simple pan sauce that elevates the entire plate. The combination of textures and flavors-from the crispy chicken to the tender couscous and velvety sauce-makes it a family favorite.

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Ingredients

unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

8 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Pearl CouscousView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and dice zucchini into ¼-inch pieces. Peel and finely chop garlic. Finely dice tomato. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon. Trim and discard woody bottom ends from asparagus.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini; season with half the garlic, salt and pepper. Cook, stirring frequently, until browned and tender, 4-7 minutes. Turn off heat. Transfer to a plate; cover with foil to keep warm. Wipe out pan.
3. In the same pan, add a drizzle of oil over medium-high heat. Add asparagus; season with salt and pepper. Cook, stirring, until lightly browned and tender, 3-5 minutes. Transfer to the plate with zucchini and keep warm.
4. While zucchini cooks, melt 1 TBSP butter in a small pot over medium-high heat. Add couscous and remaining garlic; cook, stirring, until fragrant, 30 seconds. Stir in ¾ cup water 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 water if necessary. Keep covered off heat until ready to use.
5. Pat chicken dry with paper towels; season all over with thyme, salt and pepper. Heat a drizzle of oil in the pan used for zucchini over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat. Transfer chicken to a cutting board; tent with foil to keep warm. Let pan cool for 1-2 minutes.
6. Melt 1 TBSP butter in the same pan over medium heat. Add tomato and scallion whites; season with salt and pepper. Cook, stirring occasionally, until slightly softened, 2-3 minutes. Stir in stock concentrates and ¼ cup water. Cook, stirring occasionally, until slightly reduced, 2-3 minutes. Remove pan from heat. Whisk in cream cheese until melted and combined. Season with salt and pepper.
7. Slice chicken crosswise. To the pot with couscous, stir in zucchini, scallion greens and lemon zest. Stir in a squeeze of lemon juice to taste. Season with salt and pepper to taste. Divide zucchini couscous between plates. Top with chicken; drizzle with tomato cream sauce. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness for even cooking and adjust cooking time accordingly.

Can I substitute the asparagus?

Green beans or broccoli would work well in place of asparagus.

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.