Thyme-Seared Chicken with Green Bean Couscous and Tomato Cream Sauce

This dish brings together pan-seared chicken seasoned with fragrant thyme, served on a bed of bright lemon couscous packed with sautéed green beans and scallions. A buttery tomato-cream pan sauce ties everything together, with a squeeze of fresh lemon for a bright finish.

Perfect for a weeknight dinner, this recipe walks you through building a simple pan sauce while delivering big flavor. The combination of tender chicken, springy couscous and creamy tomato sauce is sure to become a favorite.

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Ingredients

12 ounce Green BeansView 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

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 Israeli CouscousView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim green beans if needed and cut crosswise into 1-inch pieces. Peel and finely chop garlic. Finely dice tomato. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
2. Heat a drizzle of oil in a large pan over medium-high heat. Add green beans and half the garlic; season with salt and pepper. Cook, stirring occasionally, until tender and slightly blistered, 5-6 minutes. If beans haven’t softened, add 1-2 tablespoons water and cook a bit more. Transfer to a plate and cover with foil to keep warm. Wipe out pan.
3. While green beans cook, melt 1 tablespoon butter in a small pot over medium-high heat. Add couscous and remaining garlic; cook, stirring, until fragrant, about 30 seconds. Stir in 1 cup water and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until couscous is tender, 6-8 minutes. Drain excess water if needed. Keep covered off heat until ready to use.
4. Pat chicken cutlets dry with paper towels; season all over with dried thyme, salt and pepper. Heat a drizzle of oil in the same pan used for green beans over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Transfer chicken to a cutting board to rest; tent with foil. Let pan cool for 1-2 minutes.
5. Melt 1 tablespoon butter in the same pan over medium heat. Add diced tomato and scallion whites; season with salt and pepper. Cook, stirring occasionally, until slightly softened, 2-3 minutes. Stir in chicken 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 to taste.
6. Slice chicken crosswise. To the pot with couscous, stir in cooked green beans, scallion greens and lemon zest. Add a squeeze of lemon juice to taste. Season with salt and pepper. Divide green bean couscous between plates. Top with sliced chicken and drizzle with tomato cream sauce. Serve with remaining lemon wedges on the side.

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 in about 5 minutes after adding hot water.

How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F. If you don’t have a thermometer, cut into the thickest part; the juices should run clear and the meat should no longer be pink.

Can I make this dish dairy-free?

You can substitute the butter with a dairy-free alternative and use a dairy-free cream cheese. The sauce may have a slightly different texture.